Access the full text.
Sign up today, get DeepDyve free for 14 days.
P. Curioni, J. Bosset (2002)
Key odorants in various cheese types as determined by gas chromatography-olfactometryInternational Dairy Journal, 12
F. Chávarri, M. Virto, C. Martin, A. Nájera, A. Santisteban, L. Barrón, M. Renobales (1997)
Determination of free fatty acids in cheese: comparison of two analytical methodsJournal of Dairy Research, 64
Yvonne Collins, P. McSweeney, M. Wilkinson (2003)
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledgeInternational Dairy Journal, 13
M. Addis, A. Pirisi, R. Salvo, F. Podda, G. Piredda (2005)
The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheeseInternational Dairy Journal, 15
R. Adlof, S. Duval, E. Emken (2000)
Biosynthesis of conjugated linoleic acid in humansLipids, 35
O. Rego, H. Rosa, S. Regalo, S. Alves, C. Alfaia, J. Prates, C. Vouzela, R. Bessa (2008)
Seasonal changes of CLA isomers and other fatty acids of milk fat from grazing dairy herds in the AzoresJournal of the Science of Food and Agriculture, 88
Y. Chilliard, A. Ferlay, R. Mansbridge, M. Doreau (2000)
Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acidsAnnales De Zootechnie, 49
(2008)
Codex Alimentarius FAO/OMS. International Food Standards. Codex General Standard for Cheese
F. Delgado, José González-Crespo, R. Cava, J. García-Parra, R. Ramírez (2010)
Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening.Food Chemistry, 118
J. Folch, M. Lees, G. Stanley (1957)
A simple method for the isolation and purification of total lipides from animal tissues.The Journal of biological chemistry, 226 1
I. Hernández, M. Renobales, M. Virto, F. Pérez-Elortondo, L. Barrón, C. Flanagan, M. Albisu (2005)
Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheeseEnzyme and Microbial Technology, 36
R. Cagno, J. Banks, Liz Sheehan, P. Fox, E. Brechany, A. Corsetti, M. Gobbetti (2003)
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheesesInternational Dairy Journal, 13
L. Barrón, Yolanda Redondo, C. Flanagan, F. Pérez-Elortondo, M. Albisu, A. Nájera, M. Renobales, E. Fernández-García (2005)
Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennetInternational Dairy Journal, 15
Ye Wang, Jing Lu, M. Ruth, S. Goruk, M. Reaney, D. Glimm, D. Vine, C. Field, S. Proctor (2008)
Trans-11 vaccenic acid dietary supplementation induces hypolipidemic effects in JCR:LA-cp rats.The Journal of nutrition, 138 11
E. Fernández-García, C. Serrano, M. Nuñez (2002)
Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation.The Journal of dairy research, 69 4
Country Pasture/Forage Results Profile
FAOSTAT: Food and Agriculture Organization Statistics
L. Muller, L. Nichols (1950)
The Queensland butter improvement service.Australian Journal of Dairy Technology, 5
W. Christie (1982)
A simple procedure for rapid transmethylation of glycerolipids and cholesteryl esters.Journal of lipid research, 23 7
(2010)
Characterisation by SPME-GCMS of the volatile profile of a Spanish soft cheese P.D.O
C. Bergamini, I. Wolf, M. Perotti, C. Zalazar (2010)
Characterisation of biochemical changes during ripening in Argentinean sheep cheesesSmall Ruminant Research, 94
(1957)
A simple method for the isolation and purification of total lipids from animal tissues
I. Hernández, L. Barrón, M. Virto, F. Pérez-Elortondo, C. Flanagan, Urko Rozas, A. Nájera, M. Albisu, M. Vicente, M. Renobales (2009)
Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase additionFood Chemistry, 116
E. Abilleira, M. Collomb, H. Schlichtherle-Cerny, M. Virto, M. Renobales, L. Barrón (2009)
Winter/spring changes in fatty acid composition of farmhouse Idiazabal cheese due to different flock management systems.Journal of agricultural and food chemistry, 57 11
I. Leuven, T. Caelenberg, P. Dirinck (2008)
Aroma characterisation of Gouda-type cheesesInternational Dairy Journal, 18
I. Barlow, G. Lloyd, E. Ramshaw, A. Miller, G. McCabe, L. McCabe (1989)
Correlations and changes in flavour and chemical parameters of Cheddar cheeses during maturation
(1999)
Review: technological and organoleptic issues pertaining to cheeses with denomination of origin manufactures in the Iberian Peninsula from ovine and caprine milks
G. Licitra (2010)
World wide traditional cheeses: Banned for business?Dairy Science & Technology, 90
Aikaterini Georgala, E. Moschopoulou, A. Aktypis, T. Massouras, Evaggelia Zoidou, I. Kandarakis, E. Anifantakis (2005)
Evolution of lipolysis during the ripening of traditional Feta cheeseFood Chemistry, 93
A. Pirisi, G. Pinna, M. Addis, G. Piredda, R. Mauriello, S. Pascale, S. Caira, G. Mamone, P. Ferranti, F. Addeo, L. Chianese (2007)
Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheeseInternational Dairy Journal, 17
L. Barrón, Yolanda Redondo, M. Aramburu, F. Pérez-Elortondo, M. Albisu, A. Nájera, M. Renobales (2005)
Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factoryJournal of the Science of Food and Agriculture, 85
R. Barra, Andrés Carvajal, H. Uribe, M. Martínez, C. Gonzalo, J. Arranz, F. Primitivo (2011)
El ovino criollo chilote y su potencial productivo, 48
E. Abilleira, M. Virto, A. Nájera, M. Albisu, F. Pérez-Elortondo, J. Gordoa, M. Renobales, L. Barrón (2011)
Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk.The Journal of dairy research, 78 2
C. Carpenter (2010)
Determination of Fat Content
M. Pariza (2004)
Perspective on the safety and effectiveness of conjugated linoleic acid.The American journal of clinical nutrition, 79 6 Suppl
B. Juan, L. Barrón, V. Ferragut, A. Trujillo (2007)
Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.Journal of dairy science, 90 1
M. Candioti, C. Bergamini, Susana Palma, M. Busetti, C. Meinardi, C. Zalazar (2010)
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.Journal of the science of food and agriculture, 90 1
M. Virto, F. Chávarri, M. Bustamante, L. Barrón, M. Aramburu, M. Vicente, F. Pérez-Elortondo, M. Albisu, M. Renobales (2003)
Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavourInternational Dairy Journal, 13
T. Ulbricht, D. Southgate (1991)
Coronary heart disease: seven dietary factorsThe Lancet, 338
C. Bassett, A. Edel, Amanda Patenaude, R. McCullough, David Blackwood, P. Chouinard, P. Paquin, B. Lamarche, G. Pierce (2010)
Dietary vaccenic acid has antiatherogenic effects in LDLr-/- mice.The Journal of nutrition, 140 1
M. Collomb, W. Bisig, U. Bütikofer, R. Sieber, M. Bregy, L. Etter (2008)
Fatty acid composition of mountain milk from Switzerland: Comparison of organic and integrated farming systemsInternational Dairy Journal, 18
M. Renobales, G. Amores, J. Arranz, M. Virto, L. Barrón, M. Bustamante, J. Gordoa, A. Nájera, I. Valdivielso, E. Abilleira, I. Heredia, F. Pérez-Elortondo, R. Ruiz, M. Albisu, N. Mandaluniz (2012)
Part-time grazing improves sheep milk production and its nutritional characteristicsFood Chemistry, 130
The purpose of this study was to characterize the lipid and volatile fractions of three commercially available, farmhouse sheep cheeses from Chile (Chilozabal, Patagonia and Quillahue cheeses) as a preliminary contribution to know, promote, protect and improve their quality. Two cheese samples of each type of cheese were purchased in specialty stores in the capital city: Patagonia, Quillahue, and two different fabrications of Chilozabal cheese (two different stores). Significant differences in the total fatty acid amounts were observed among the cheeses. Quillahue cheese had the highest content of unsaturated and branched-chain fatty acids and the lowest value of the atherogenic index. Chilozabal cheese showed the highest content of CLA and vaccenic acid. The total amount of free fatty acids was highest in one of the Chilozabal cheeses and 85% lower in Quillahue. Short-chain FFA represented 58% of the total FFA in both Chilozabal cheeses, suggesting the use of pregastric lipase-containing lamb rennet paste. In Quillahue and Patagonia cheeses, short-chain FFA were 42% of the total FFA, consistent with the use of commercial rennets without lipase activity. The volatile composition of these cheeses was rather similar to that of other well-known hard and semi-hard sheep cheeses. Volatile acids were the most abundant compounds in all cheeses and significant differences were found in the content of esters, ketones and alcohols among the cheeses. Compositional differences among the Chilean sheep cheeses were essentially due to breed, feed management, and technological factors.
Dairy Science and Technology – Springer Journals
Published: Jan 25, 2013
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.