comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration之间的游离脂肪酸组成比较低脂和全脂羊奶奶酪在冷藏条件下保存3个月.pdfVIP

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comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration之间的游离脂肪酸组成比较低脂和全脂羊奶奶酪在冷藏条件下保存3个月.pdf

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comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration之间的游离脂肪酸组成比较低脂和全脂羊奶奶酪在冷藏条件下保存3个月

Vol.1, No.2, 17-23 (2011) Open Journal of Animal Sciences doi:10.4236/ojas.2011.12003 Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration 1 1* 2 1 Wassim Nouira , Young W. Park , Zehra Guler , Thomas Terrill 1Georgia Small Ruminant Research Extension Center, Fort Valley State University, Fort Valley, USA; 2Department of Food Engineering, Mustafa Kemal University, Antakya, Turkey; parky@ Received 17 May 2011, revised 12 June 2011, accepted 20 June 2011. ABSTRACT Storage, Free Fatty Acid, Lipolysis Differences in free fatty acid (FFA) compositions 1. INTRODUCTION between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at Dietary fat has been implicated with coronary heart 4˚C refrigeration. The two types of cheeses were diseases, atherosclerosis, diabetes and other health pro- manufactured using a bulk milk from the mixed blems. Consumption of reduced or low fat dairy prod- herd of Saanen, Alpine, and Nubian goat breeds. ucts has been increasingly popular among health-con- LF cheeses were made using LF milk after scientious consumers in recent years [1]. cream separation. FFAs of all cheeses were ex- Fat reduction, however, presents a challenging prob- tracted in diisoprophyl ether using polypropyl- lem because fat is important for texture and flavor of ene chromatography column, and FFA concen-