Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
I. Revilla, I. Lobos-Ortega, A. Vivar-Quintana, M.I. González-Martín, J.M. Hernández-Hierro, C. González-Pérezhttps://doi.org/10.17221/518/2012-CJFSCitation:Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. (2014): Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342-347.
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow’s, ewe’s, and goat’s milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.Keywords:
vitamins; cow; ewe; goat; season