Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses
作者： Natalia Taboada , Carina Van Nieuwenhove , Soledad López Alzogaray , Roxana Medina
DOI: 10.1016/J.JFCA.2014.12.013
关键词: Sensory analysis 、 Fatty acid 、 Biology 、 Esterase 、 Conjugated linoleic acid 、 Food science 、 Food composition data 、 Conjugated fatty acid 、 Lipolysis 、 Polyunsaturated fatty acid
摘要: Abstract In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter adjunct or commercial cultures were analyzed. The comparison obtained without addition reported statistically significant differences in profile estersase that could be due to a different degree lipolysis cheeses, but did not significantly affect gross composition cheeses. Short chain polyunsaturated content was higher products than cultures. inclusion these into artisanal cheese manufacture improves flavour index final product. Though, linoleic (CLA) level, increased during ripening time containing from 0.6 1.0 g/100 g acids, offering for human consumers among 417–427 mg/100 g cheese. Differences on also observed representing bacteria healthier product those elaborated
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