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

E. Sanjuán; R Millán; R. Gómez; J. Fernández-Salguero

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

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

Authors

E. Sanjuán Bromatología y Tecnología de los Alimentos. Facultad de Veterinaria. Universidad de Las Palmas de Gran Canaria
R Millán Bromatología y Tecnología de los Alimentos. Facultad de Veterinaria. Universidad de Las Palmas de Gran Canaria
R. Gómez Tecnología de Alimentos. Facultad de Veterinaria. Universidad de Córdoba
J. Fernández-Salguero Tecnología de Alimentos. Facultad de Veterinaria. Universidad de Córdoba

DOI:

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

Keywords:

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

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.

Downloads

Download data is not yet available.

Downloads

Published

1995-10-30

How to Cite

Sanjuán E, Millán R, Gómez R, Fernández-Salguero J. Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet. Grasas aceites [Internet]. 1995Oct.30 [cited 2025May1];46(4-5):304-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/943

Download Citation

Issue

Vol. 46 No. 4-5 (1995)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.