Quantitative Analysis of the Major Free Fatty Acids in Blue Cheese
Open Access
- 1 February 1965
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (2), 248-249
- https://doi.org/10.3168/jds.s0022-0302(65)88205-4
Abstract
Partition column chromatography and gas liquid chro-matography were used to determine the major free fatty-acids (even numbered C2 - C18:3) in Blue vein type cheese. Considerable variation in fatty-acid content was observed among the samples. Flavor differences among the samples can be attributed in part to this variation. No isovaleric-, propionic- or acetic-acid was detected in any of the samples.Keywords
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