Free fatty acids in cheese

Ikins, W. G., Kwak, H. S., Zink, G. S., and Jeon, I. J. (1988). A comparison of three relatively rapid methods for quantification of free fatty acids in cheese.. Food Sci. 53,1915-1916. 

Martin-Hernandez, M. C., Alonso, L., Juarez, M., and Fontechna, J. (1988). Gas chromatographic method for determining free fatty acids in cheese. Chromatographia 25,87-90. 

McNeill, G. P. and Connolly, J. F. (1989). A method for quantification of individual free fatty acids in cheese Application to ripening of Cheddar type cheeses. Irish ]. Food Sci. Technol. 13, 119-128. 

Nieuwenhof, F. F. J. and Hup, G. (1971). Gas chromatographic determination of free fatty acids in cheese. Neth. Milk Dairy J. 25,175-182. 

Figure 11.8. Pathways for the catabolism of free fatty acids in cheese during ripening (reprinted from Cheese Chemistry, Physics and Microbiology, 3rd edn P.F. Fox et al. (eds.), Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G., Lipolysis and Catabolism of fatty acids in cheese, pp. 373-379, 2004, with permission from Elsevier).

Juarez, M., de la Fuente, M.A., Fontecha, J. 1992. Improved gas chromatographic method for the determination of the individual free fatty acids in cheese using a capillary column and a PTV injector. Chromatographia 33, 351-355. 

Horwood, J.F., Lloyd, G.T. 1980. A reliable gas chromatographic method for the determination of the lower free fatty acids in cheese. Aust. J. Dairy Technol. 35, 30-32. 

Freeze-drying is also highly useful as a preconcentration method. For example, using it to concentrate the sodium salts of free fatty acids in cheese following extraction with ether substantially improves the recovery of volatile acids in general and acetic acid in particular [59]. 

Table 10.5 Free fatty acids in a selection of cheese varieties (Woo and Lindsay, 1984 Woo, Kollodge and Lindsay, 1984)...

Woo, A.H., Kollodge, S. and Lindsay, R.C. (1984) Quantification of major free fatty acids in several cheese varieties. J. Dairy Sci., 67, 874-8. 

Kristoffersen, T. 1985. Development of flavor in cheese. Milchwissensch 40, 197-199. Kuzdzal-Savoie, S. 1980. Determination of free fatty acids in milk and milk products. In Flavor Impairment of Milk and Milk Products due to Lipolysis. J. H. Moore (Editor). Int. Dairy Fed. Annu. Bull. Doc. No. 118. 

Ardo, Y. and Polychroniadou, A. (1999). Analysis of free fatty acids. In "Laboratory Manual for Chemical Analysis of Cheese". Publication Office of the European Communities, Luxembourg. 

Ha, J. K. and Lindsay, R. C. (1990). Method for the quantitative analysis of volatile free and total branched-chain fatty acids in cheese and milk fat. ]. Dairy Sci. 73,1988-1999. 

Koca, N., Rodriguez-Saona, L. E., Harper, W. J., and Alvarez, V. B. (2007). Application of Fourier transform infrared (FTIR) spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. J. Dairy Sci. 90, 3596-3603. 

Table 11.4. Concentration (mg/kg Cheese) of Free Fatty Acids in Some Selected Cheese Varieties (From Mcsweeney, 2004, with... 

Biitikofer, U. 1996. Collaborative study on the determination of free fatty acids in butter and cheese. FAM Information 325PW, Agroscope, Berne. 

Pinho, O. Ferreira, I.M.P.L.V.O. Ferreira, M.A. Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese. Anal. Chem. 2002, 74, 5199-5204. 

The WSF also contains short chain fatty acids (< C o) which impart a cheesy aroma there are substantial intervarietal differences with respect to short chain fatty acids (Engels and Visser, 1994). This is the only study we are aware of on the free fatty acids in the WSF of cheese, on which further work appears to be warranted. 

Quantitative Analysis of the Major Free Fatty Acid in Swiss Cheese. J. Dairy... 

One frozen dessert is made with Simplesse, a protein-based fat mimetic that contains no fat (37). Other dairy product developments include a fat flavor, produced by encapsulating milk fatty acids in maltodextrins (38) fat-free cottage cheeses and 2% fat milk, prepared by steam stripping cream with partial fat addback, with a cholesterol level about 60% lower than the starting material (39). 

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