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.

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Published

1995-10-30

How to Cite

1.
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 2024May19];46(4-5):304-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/943

Issue

Section

Research

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