Quantitative analysis of the major free fatty acids in Blue cheese
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FFA in Blue-type cheeses range from 23.5 to 66.7 g/kg.
“The large quantity of FFA, 23.5 to 66.7 g/kg in Blue-type cheeses (12,51,88), is mainly due to•mold activity; milk lipase activity and other microbiallipases are involved to a lesser extent.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [12]
Table 1 reports free fatty acids for four Blue-vein cheeses. Excluding acetic acid, its values for samples D and C sum to approximately 23.5 and 66.7 g/kg, respectively, but sample B sums to about 16.2 g/kg—below the claimed range. The stated range therefore does not cover all the cheeses examined. (LLM, conf=0.88)
Experimental — accuracy not yet measuredThe large quantity of FFA in Blue-type cheeses is mainly due to mold activity.
“The large quantity of FFA, 23.5 to 66.7 g/kg in Blue-type cheeses (12,51,88), is mainly due to•mold activity; milk lipase activity and other microbiallipases are involved to a lesser extent.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [12]
The quantitative-analysis section reports free-fatty-acid amounts in four Blue-type cheeses, but does not explain their origin. Searches for mold activity, lipolysis, and milk or microbial lipases found no passage attributing the acids mainly to mold. (LLM, conf=0.76)
Experimental — accuracy not yet measured
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Percentages, sums and reported differences re-computed from the paper’s own numbers.
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- Authors
- Anderson, D. F., & Day, E. A.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1965-02
- Volume
- 48
- Issue
- 2
- Pages
- 248-249
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W4244849756
- Semantic Scholar
- 7fda177f8931b475ad14aeb25627866f9e1a1ada
- Cited by
- 35
- References
- 6
- Citations by year
- 2021: 1
- FWCI
- 4.79
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- free fatty acids, blue cheese, cheese composition, fatty acid quantification, cheese flavor
- MeSH terms
- Animals, Cheese, Fatty Acids, Fatty Acids, Nonesterified, Food Analysis
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