Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

https://doi.org/10.17221/397/2012-CJFSCitation:Domagała J., Pluta-Kubica A., Pustkowiak H. (2013): Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing. Czech J. Food Sci., 31: 432-437.
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The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.
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