Cheese, fatty acid composition

The methods described above have been used principally to quantify FFAs in cheese, but can be used for other milk products with some slight modifications. All the above methods use internal standards (typically FFAs which are not present in milk fat), and the recovery of all FFAs is based on the recovery of these internal standards. It is best to use both volatile and non-volatile FFAs as internal standards. Currently, the International Standard for the extraction of lipids and lipo-soluble compounds from milk and milk products is ISO 14156 (ISO, 2001) and involves solvent extraction. Determination of the fatty acid composition of milk fat involves the preparation of fatty acid methyl esters (FAME) by transesterification (ISO, 2002a), followed by quantification by GC (ISO, 2002b). 

Aigster, A., Sims, C., Staples, C., Schmidt, R., and O keefe, S.F. (2000). Comparison of cheeses made from milk having normal and high oleic fatty acid compositions. J. Food Sci. 65,920-924. 

Prandini, A., Sigolo, S., Piva, G. (2011). A comparative study of fatty acid composition and CLA concentration in commercial cheeses. Journal of Food Composition and Analysis, 24, 55-61. 

Zlatanos, S., Laskaridis, K., Feist, C., Sagredos, A. (2002). CLA content and fatty acid composition of Greek Feta and hard cheeses. Food Chemistry, 78, 471-477. 

Today palm oil is widely used in food applicahons and preferred for frying and baking applications because of its good oxidative stability and high solid fat content. Palm oil contains about 50% saturated (42 8% palmitic and 4-5% stearic acids) and 50% unsaturated fatty acids (37-41% linoleic and 9-11% linolenic acids). The fatty acid composition of palm kernel oil resembles that of the coconut oil rather than that of palm oil. Palm kernel oil is rich in lauric (about 48%), myristic (16%) and oleic (15%) acids. Both palm oil and pahn kernel oil are commercially separated into stearin (solid) and olein (liquid) fractions for special applications. The stearin fraction obtained from palm kernel can be used as a cocoa butter substitute. The olein fraction is used in baked goods and soap manufacturing. Imitation palm-oil-based cheese, hand and body lotion, fatty acid methyl esters for use as fuel or solvent, and epoxidized pahn oil to produce plasticizers and stabilizers for conventional polyvinyl chloride plastics are some of the other products that are produced from palm oil (Basiron, 2005). 

Mele, M., A. Serra, G. Conte, A. Pollicardo, M. Del Viva and P. Secchiari, 2007. Whole extruded linseed in the diet of dairy ewes during early lactation effect on the fatty acid composition of milk and cheese. It. J. Anim. Sci. 6 (Suppl. 1), 560-562. 

Zhang, R., A.F MustafaandX. Zhao, 2006. Effects offlaxseedsupplementationtolactating ewes on milk composition, cheese yield, and fatty acid composition of milk and cheese. Small Rum. Res. 63,233-241. 

Table 5.6 Ranges of composition of major fatty acids reported in cheeses manufactured from milk of different species...

The composition of the samples is very similar. Both contain eight n-fatty acids (C2 - C q). In addition, sorbic acid, a preservative, was present in the commercial product. The quantity of the acidic components isolated from the volatiles of the EMB sample was more than three times greater than that of the commercial Romano cheese. Harper (12) reported that butanoic acid and other higher fatty acids may be related to the intensity and character of Romano cheese flavor. 

Acids Fatty acids production is governed by the initial composition of the must and by fermentation conditions and have been described with fruity, cheese, fatty, and rancid notes (Rocha et al., 2004). The most abundant acids in Rojal wines were butyric acid, isobutyric acid, isovaleric acid, hexanoic acid, octanoic acid and decanoic acid. The contents of 6, 8, and 10-carbon atom fatty acids, were in agreement with those found by Garcia-Carpintero et al., 2011a,b in wines made with others grape varieties and fermented in the same conditions. 

Further, the results obtained enabled the correlation of the composition of the volatile fraction of Parmigiano-Reggiano cheese with sensory attributes [42], This subsequent investigation evidences the significance of the flavor in deflning the quality of a food product and, in addition, the contribution of the different volatile compound classes or of the individual substances to the sensory attributes. For example, esters, particularly methyl butanoate, ethyl hexanoate, and isobutyl acetate, are found to be positively related to the fragrant and fruity notes of aged cheese. Short-chain methyl-branched alcohols, secondary products of proteolysis, contribute to a positive maturation component of the aroma, in opposition to the sharp stimuli of free fatty acids (Fig. 6). 

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