Abstract
Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saanen, Alpine, and Nubian goat breeds. LF cheeses were made using LF milk after cream separation. FFAs of all cheeses were extracted in diisoprophyl ether using polypropylene chromatography column, and FFA concentrations were quantified using a gas chromatograph equipped with a fused silica capillary column. Moisture, fat, protein contents (%) and pH of fresh LF and FF cheeses were: 55.1, 52.3; 1.30, 25.6; 35.7, 22.5; 5.40, 5.42, respectively. The FFA contents (mg/g cheese) of fresh FF and LF cheeses prior to storage treatments for C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, and C18:2 were: 0.020, 0.072; 0.070, 0.035; 0.061, 0.055; 0.181, 0.167; 0.073, 0.047; 0.174, 0.112; 0.579, 0.152; 0.308, 0.202; 0.521, 0.174; and 0.057, 0.026, respectively. The respective FFA to total fatty acid ratios for 0, 1 and 3 months aged FF and LF cheeses were 8.44, 12.4; 6.31, 16.91; 12.03, 14.19. The LF cheeses generated more FFA than FF cheeses, while actual FFA content in FF cheese was significantly higher than in LF cheese. The FFA contents of LF cheese at 0, 1 and 3 months storage were 48.0, 96.8 and 36.4% of those of FF cheese, respectively. It was concluded LF cheese generated higher amount of FFA than FF cheese, although total FFA content was significantly (P<0.05) lower in LF cheese than in FF cheese.
Highlights
Dietary fat has been implicated with coronary heart diseases, atherosclerosis, diabetes and other health problems
The FF goat cheese showed continuous increase in acid degree value (ADV) as the storage period advanced from 0 month to 3 months, indicating that no detectable lipolysis occurred in LF cheese while gradual increase in lipolysis occurred in FF cheese (Table 2)
Total free fatty acids (FFA) concentrations of FF and LF goat cheeses after 3 months refrigerated storage increased from 2.044 to 3.344, and 0.982 to 1.217 mg/g cheese, respectively. These results indicate that some increase (1.30 mg/g cheese) in lipolysis occurred in FF goat milk cheese, but very minimal change (0.235 mg/g cheese) occurred in LF goat cheese during the 3 months experimental storage period
Summary
Dietary fat has been implicated with coronary heart diseases, atherosclerosis, diabetes and other health problems. Consumption of reduced or low fat dairy products has been increasingly popular among health-conscientious consumers in recent years [1]. Presents a challenging problem because fat is important for texture and flavor of dairy products such as cheeses [2,3]. Fat reduction in hard and semi-hard cheeses results in undesirable rubbery texture, lack of flavor, and/or presence of off-flavors [3,4]. Reduced-fat (RF) and low-fat (LF) cheeses which possess the characteristics of traditional full-fat (FF) cheeses have been in demand [5]. Many manufacturing procedures have been suggested and investigated to maximize sensory quality of RF cheeses [6,7,8]
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