Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat

Journal of Dairy Science

Volumn 89, Issue 3, 2006, Pages 882-887

  Fontecha, J ^a   Mayo, I ^a   Toledano, G ^a   Juarez M ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cheese; Foreign fat; Milk fat; Triacylglycerol

Indexed keywords

BOS TAURUS; OVIS;

FAT; FATTY ACID; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; CLASSIFICATION; FOOD CONTAMINATION; FOOD HANDLING; LIPOLYSIS; METABOLISM; METHODOLOGY; MILK; SHEEP; STATISTICAL MODEL;

ANIMALS; CATTLE; CHEESE; FATS; FATTY ACIDS, NONESTERIFIED; FOOD CONTAMINATION; FOOD HANDLING; LINEAR MODELS; LIPASE; LIPOLYSIS; MILK; SHEEP; TRIGLYCERIDES;

EID: 33744995368     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72152-X     Document Type: Article

References (25)

1. Banfi, S., and M. Bergna. 1999. Programmable temperature vaporizer (PTV) applied to the triglyceride analysis of milk fat. J. High Resol. Chromatogr. 22:93-96.
2. Battelli, G., and L. Pellegrino. 1994. Detection of non-dairy fat in cheese by gas chromatography of triglycérides. Ital. J. Food Sci. 6:407-419.
3. Collins, I. F., P. L. H. McSweeney, and M. G. Wilkinson. 2003. Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. Int. Dairy J. 13:841-866.
4. Contarini, G., and P. M. Toppino. 1995. Lipolysis in Gorgonzola cheese during ripening. Int. Dairy J. 5:141-155.
5. EU Commission Regulation No. 213/2001. 2001. Methods for the analysis and quality evaluation of milk and milk products. Commission Regulation (EC) No. 213/01 of 9 January. Offic. J. Eur. Commun. L37:42-99.
6. Fontecha, J., V. Díaz, M. J. Fraga, and M. Juárez. 1998. Triglyceride analysis by gas chromatography in assessment of authenticity of goat milk fat. J. Am. Oil Chem. Soc. 75:1893-1896.
7. Fuente, M. A., J. Fontecha, and M. Juárez. 1993. Fatty-acid composition of the triglyceride and free fatty acid fractions in different cows, ewes and goats milk cheeses. Z. Lebensm. Unters. Forsch. 196:155-158.
8. Fuente, M. A., and M. Juárez. 2005. Authenticity assessment of dairy products. Crit. Rev. Food Sci. Nutr. 45:563-585.
9. González, R., S. Sifre, J. Benedito, and V. Nogue. 2002. Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahón cheese. J. Dairy Res. 69:151-161.
10. Goudjil, H., J. Fontecha, M. J. Fraga, and M. Juárez. 2003. TAG composition of ewe's milk fat. Detection of foreign fats. J. Am. Oil Chem. Soc. 80:219-222.
11. ISO-IDF. 2001. Milk and milk products - Extraction methods for lipids and liposoluble compounds. ISO International Standard. 14156-IDF 172:2001.
12. Juárez, M. 1990. Tests for fraudulent identification. Pages 1285-1300 in Proc. XXIII Int. Dairy Congr., Montreal, Canada. Mutualpress, Montreal, Canada.
13. Juárez, M., M. A. De la Fuente, and J. Fontecha. 1992. Improved gas chromatographic method for determining the individual free fatty acids in cheese using a capillary column and a PTV injector. Chromatographia 33:351-356.
14. McSweeney, P. 2004. Biochemistry of cheese ripening. Int. J. Dairy Technol. 57:127-144.
15. Molkentin, J., and D. Precht. 2000. Equivalence of packed and capillary GC columns for detection of foreign fat in butter by use of the triglyceride formula method. Chromatographia 52:791-797.
16. Nájera, A. I., Y. Barcina, M. de Renobales, and L. J. R. Barron. 1998a. Influence of traditional smoking on the triglycéride composition during the ripening of Idiazábal cheese. Z. Lebensm. Unters. Forsch. 207:197-201.
17. Nájera, A. I., Y. Barcina, M. de Renobales, and L. J. R. Barron. 1998b. Changes in triacylglycerols during the ripening of Idiazábal cheese. J. Agric. Food Chem. 46:3252-3256.
18. Naviglio, D., and C. Raia. 2003. Application of a HRGC method on capillary column RTX 65-TG for triglyceride analysis to monitor butter purity. Anal. Lett. 36:3063-3094.
19. Partidario, A. M., M. Barbosa, and L. Vilas Boas. 1998. Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese. Changes throughout ripening. Int. Dairy J. 8:873-881.
20. Pavía, M., A. J. Trujillo, E. Sendra, B. Guamis, and V. Ferragut. 2000. Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation. Int. Dairy J. 10:563-568.
21. Poveda, J. M., M. S. Pérez-Coello, and L. Cabezas. 1999. Evolution of the free fatty acid fraction in Manchego cheese during ripening. Milchwissenschaft 54:685-687.
22. Povolo, M., E. Bonfitto, G. Contarini, and P. M. Toppino. 1999. Study on the performance of three different capillary gas chromatographic analyses in the evaluation of milk fat purity. High Resol. J. Chromatogr. 22:97-102.
23. Precht, D. 1992a. Detection of foreign fat in milk fat. I. Qualitative detection by triacylglycerol formulae. Z. Lebens. Unters. Forsch. 194:1-8.
24. Precht, D. 1992b. Detection of foreign fat in milk fat. II. Quantitative evaluation of foreign fat mixtures. Z. Lebens. Unters. Forsch. 194:107-114.
25. Timms, R. E. 1980. Detection and quantification of non-milk fat in mixtures of milk and non-milk fats. J. Dairy Res. 47:295-303.