Grasas y Aceites, Vol 46, No 4-5 (1995)

Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet


https://doi.org/10.3989/gya.1995.v46.i4-5.943

E. Sanjuán
Bromatología y Tecnología de los Alimentos. Facultad de Veterinaria. Universidad de Las Palmas de Gran Canaria, Spain

R Millán
Bromatología y Tecnología de los Alimentos. Facultad de Veterinaria. Universidad de Las Palmas de Gran Canaria, Spain

R. Gómez
Tecnología de Alimentos. Facultad de Veterinaria. Universidad de Córdoba, Spain

J. Fernández-Salguero
Tecnología de Alimentos. Facultad de Veterinaria. Universidad de Córdoba, Spain

Abstract


Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days of ripening, using gas-liquid chromatography. Data of crude fat and of 24 relationships between fatty acids, have been calculated.
No statistically significant differences were found for effect of rennet type or ripening time on esterified fatty acids composition of the cheese.

Keywords


Animal rennet; Los Pedroches cheese; Esterified fatty acids (composition); Vegetable rennet

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