IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v31y2013i5id397-2012-cjfs.html
   My bibliography  Save this article

Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

Author

Listed:
  • Jacek DOMAGAŁA

    (Department of Animal Products Technology, Faculty of Food Technology and)

  • Agnieszka PLUTA-KUBICA

    (Department of Animal Products Technology, Faculty of Food Technology and)

  • Henryk PUSTKOWIAK

    (Department of Cattle Breeding, Faculty of Animal Sciences, University of Agriculture in Krakow, Krakow, Poland)

Abstract

The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.

Suggested Citation

  • Jacek DOMAGAŁA & Agnieszka PLUTA-KUBICA & Henryk PUSTKOWIAK, 2013. "Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 432-437.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:397-2012-cjfs
    DOI: 10.17221/397/2012-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/397/2012-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/397/2012-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/397/2012-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Jaromír DUCHÁČEK & Luděk STÁDNÍK & Martin PTÁČEK & Jan BERAN & Monika OKROUHLÁ & Jaroslav ČÍTEK & Roman STUPKA, 2014. "Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(3), pages 273-279.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:397-2012-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.