Abstract
Palmita-type cheese is composed principally of volatile acetic and propionic acids and non-volatile lactic and succinic acids. The average concentrations of these acids in mg per 100 g of cheese decreased in the order: 140 mg of lactic acid, 80 mg of propionic acid, 14 mg of succinic acid, and 7 mg of acetic acid. However, variation coefficients for the concentrations of the acids oscillated between 34.4% and 106%, demonstrating the wide variability in the composition of Palmita cheese, which results from lack of standardization in the processing technology
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