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The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type

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Abstract

 The object of the present study was to determine the influence of the rennet type on the free fatty acid (FFA) content of Idiazábal cheese. Varying this parameter during cheese-making resulted in significant differences in FFA content in the cheeses during ripening. The main FFAs in both cheese batches were caproic acid (C6 : 0) and capric acid (C10 : 0). The differences between the extreme values for the lipolysis rate were around 45%, which emphasizes the importance of the cheese-making procedure employed on lipolysis in this type of cheese. The use of locally made rennet in the preparation of Idiazábal cheese increased the level of lipolysis in the cheese.

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Authors and Affiliations

  1. Laboratorio Municipal de Pamplona, San Saturnino 2, E-31001 Pamplona, Spain, , , , , , ES

    P. Larráyoz & María Teresa Martínez

  2. Tecnología de Alimentos, Universidad del Pais Vasco, Marqués de Urquijo s/n, E-01006 Vitoria-Gasteiz, Spain, , , , , , ES

    Luis J. R. Barrón

  3. Nutrición y Bromatología, Universidad Pública de Navarra, Campus Arrosadía s/n, E-31006 Pamplona, Spain, , , , , , ES

    Paloma Torre & Yolanda Barcina

Authors
  1. P. Larráyoz
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  2. María Teresa Martínez
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  3. Luis J. R. Barrón
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  4. Paloma Torre
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  5. Yolanda Barcina
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Received: 4 December 1998 / Revised version: 18 March 1999

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Larráyoz, P., Martínez, M., Barrón, L. et al. The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type. Eur Food Res Technol 210, 9–12 (1999). https://doi.org/10.1007/s002170050525

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  • DOI: https://doi.org/10.1007/s002170050525

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