Abstract
Selected goat milk (fresh, semi-soft), sheep milk (Pyrenees, Roquefort), and cow milk (Blue, Cheddar) cheeses were analyzed for FFA using a sensitive gas chromatographic technique. Qualitative profiles for most FFA were similar in the samples, except that 4-ethyloctanoic acid was not found in cow milk cheese. Milk fat of cows contained low concentrations of 4-methyloctanoic acid, but milk fat of sheep and goat contained significant amounts of both 4-methyloctanoic and 4-ethyloctanoic acids, which contributed mutton-like and goat-like flavors, respectively. Pyrenees sheep milk cheese contained significant amounts of methyland ethyl-substituted phenols, which contributed characterizing sheep-like flavor notes to this cheese variety.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
