FATTY ACID COMPOSITION AND MICROSTRUCTURE OF RIPENED GOAT CHEESE

  • Laura Silvina Burgos Laboratorio I.De.A.R. - Universidad Nacional de Jujuy
  • Nora Pece, Dra. Universidad Nacional de Santiago del Estero
  • Silvina Maldonado Universidad Nacional de Jujuy

Abstract

The aim of this study was to evaluate the changes in the fatty acid composition and microstructure of goat cheeses during 80 days of ripening. Creole goat milk from the Quebrada de Humahuaca was used to produce cheeses. Samples were taken 5 hours and 10, 20, 30, 40, 60 and 80 days after preparation. The composition of fatty acids for each period was determined by gas chromatography. The changes in the matrix cheese were observed using an electron microscopy. The medium-chain fatty acids and the unsaturated fatty acids decreased during the whole study but at two different velocities. They became established at the end of the ripening time, which is coincident with the decrease in fatty globule sizes: 2–4.6 µm at the beginning, 300 ηm at 30 days of ripening, and 140 ηm at the end of the maturation time studied.

Published
2020-12-24