Study of the lipidic fraction of the artisanal blue cheeses from the Principado de Asturias

Abstract

A study concerning the lipidic fraction in relation to esterified fatty acids composition, free fatty acids contents, triglyceride analysis and gross composition characteristics from artisanal blue cheeses made in the Principado de Asturias was carried out. Gas chromatography with capilar column and flow splitter was used for the esterified and free fatty acids analysis and flow splitter with programmed temperature vaporation (PTV) for the triglyceridic study. The results obtained for the esterified fatty acids, free fatty acids and triglycerides showed differences in each variety of cheese studied. In Cabrales and Gamonedo cheese were more deepen. Those differences found it could be to the milk and rennet used and the manufacture method of the curd and metabolic activity of the Penicillum roqueforti which it influenced by the ripening conditions (temperature and moisture) of the cheeses.

Keywords

• artisanal cheese
• asturias
• blue cheese
• gas chromatography
• lipidic composition