INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
CHARACTERIZATION OF FREE FATTY ACIDS PROFILE OF PATEGRÁS CHEESE DURING RIPENING
PEROTTI, MARÍA CRISTINA; MERCANTI, DIEGO JAVIER; BERNAL, SUSANA MARGARITA; ZALAZAR, CARLOS ANTONIO
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Año: 2009 vol. 62 p. 331 - 331
This work compares free fatty acids (FFA) profiles of Pategrás cheeses manufactured at pilot scale, with and without addition of probiotics. Total and free fatty acids in milks and cheeses, respectively, were similar, indicating a non-selective release during ripening. Lipolysis was low for control cheeses, but somewhat higher for those made in summer, probably due to an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products.