Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: a comparative study.

摘要

Extent and pattern of lipolysis in Spanish Protected Designation of Origin (PDO) raw ewe milk cheeses (Manchego, Zamorano and La Serena) were studied. Semi-cured and cured cheeses were analysed. Significant differences were found among the PDO cheeses in all free fatty acid (FFA) concn., except for the medium chain fatty acids (MCFA; C10:0 to C14:0). All individual FFA concn. increased significantly with ripening time. Seasonality was also significant: the highest concn. of total FFA were found in cured cheeses manufactured in spring. Ratios of short, medium and long chain fatty acids to total FFA in the different cheeses were indicative of the types of cheeses and of the season in which they were made. Discriminant analysis classified correctly 84% of Manchego cheeses, 93% of La Serena cheeses and 92% of Zamorano cheeses in the respective variety. All of the cured Manchego and Zamorano cheeses were correctly classified for the season of manufacture.