Quantitative Analysis of the Major Free Fatty Acids in Swiss Cheese
Open Access
- 1 January 1966
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 49 (1), 91-93
- https://doi.org/10.3168/jds.s0022-0302(66)87794-9
Abstract
The major free fatty-acids in 5 Swiss-type cheeses of good flavor were determined. The branched-chain C5 acid, 2-methyl butyric, was found in all cheeses examined and may make a significant contribution to the flavor. Its quantity varied from 12-100 mg/kg cheese. 3-Methyl butyric acid which was detected in only 2 of the cheeses occurred in the highest quantity in a cheese of mild flavor; this acid is not an essential component of the flavor complex. No n-valeric or 2-methyl propionic acid was found in the cheeses investigated.This publication has 6 references indexed in Scilit:
- Production of Volatile Fatty Acids by Some Lactic Acid Bacteria. II. Selective Formation of Volatile FattyAcids by Degradation of Amino AcidsJournal of Dairy Science, 1965
- Determination of the Major Free Fatty Acids of Cheddar CheeseJournal of Dairy Science, 1964
- Volatile Acids of Swiss CheeseJournal of Dairy Science, 1964
- Method for the Determination of the Free Fatty Acids of Milk FatJournal of Dairy Science, 1963
- Interrelationships between pH, Populations of Propionibacterium Shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss CheesesJournal of Dairy Science, 1959
- Silage Analysis, Determination of Organic Acids in SilageJournal of Agricultural and Food Chemistry, 1957