title: Free fatty acids and oxidative changes of a raw goat milk cheese through maturation.
abstract: Free fatty acids (FFA) and lipid and protein oxidation changes were studied throughout maturation process of a raw goat milk cheese with protected designation of origin. Cheeses were analyzed at 4 different times of maturation, at 1, 30, 60, and 90 d. All FFA significantly increased during maturation and the relative increase was higher for long-chain than medium- or short-chain FFA. At the end of maturation, oleic (C18:1 n9), butyric (C4:0), and palmitic (C16:0) acids were the most abundant. The higher levels of short-chain fatty acids (SCFA) regarding total FFA obtained at the end of Ibores cheese ripening compared with other raw goat milk cheeses, highlight the notable role of SCFA on the flavor of this cheese owing to their low-odor thresholds. Lipid oxidation values significantly increased during maturation process but low levels of malondialdehyde were reported; however, protein oxidation did not significantly change during ripening.
authors.affiliation: Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-food Institute), Carretera San Vicente s/n, 06071, Badajoz, Spain.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Delgado
authors.forename: José
authors.initials: J
authors.lastname: González-Crespo
authors.forename: Ramón
authors.initials: R
authors.lastname: Cava
authors.forename: Rosario
authors.initials: R
authors.lastname: Ramírez
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis* / Q000378:metabolism; D005232:Fatty Acids, Volatile / Q000032:analysis / Q000378:metabolism; D006041:Goats; D008055:Lipids; D008315:Malondialdehyde / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D011506:Proteins / Q000378:metabolism; D013649:Taste
chemical_list: D005230:Fatty Acids, Nonesterified; D005232:Fatty Acids, Volatile; D008055:Lipids; D011506:Proteins; D008315:Malondialdehyde