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2018 | 33 | 4 |
Tytuł artykułu

Changes in the content of CLA and other trans isomers in the Kormoran cheese during six weeks of ripening

Warianty tytułu
PL
Zmiany w zawartości CLA i innych izomerów trans w serze Kormoran podczas sześciu tygodni dojrzewania
Języki publikacji
EN
Abstrakty
EN
The aim of this study was to evaluate the effect of first six weeks of ripening on the content of cis9,trans11 CLA and trans isomers of C18:1 and C18:2 acids in Kormoran cheese. The experimental material included rennet, ripening Swiss – type Kormoran cheeses made of cow’s milk. The cheeses were obtained from a dairy plant located in the Warmia and Mazury voivodeship. Analyses were conducted for normalized milk prepared for cheese production, freshly made cheeses and cheeses after 1, 2, 4 and 6 weeks of ripening. Cheeses were ripeing at the manufacturing plant. The study showed that the time of ripening had a significant impact on the content of conjugated linoleic acid cis9,trans11 CLA as well as on the content of trans C18:2 isomers in cheeses. In the analyzed cheeses, the content of CLA was significantly higher (P < 0.05) after 6 weeks of ripening than the content of those isomers in fresh cheeses and those analyzed after 1, 2 and 4 weeks of ripening
PL
Celem pracy była ocena wpływu czasu dojrzewania serów na zawartość kwasu cis9,trans11 CLA oraz izomerów trans kwasu C18:1 i C18:2 w serach Kormoran. Materiałem badanym były sery kwasowo-podpuszczkowe typu szwajcarskiego wyprodukowane z mleka krowiego. Sery pozyskano z zakładu mleczarskiego zlokalizowanego w województwie warmińsko-mazurskim. Analizie poddano mleko znormalizowane przygotowane do produkcji serów, świeże sery oraz sery po 1, 2, 4 i 6 tygodniach dojrzewania. Sery dojrzewały w zakładzie produkcyjnym.W badaniach wykazano, że czas dojrzewania miał istotny wpływ na zawartość sprzężonego kwasu linolowego cis9,trans11 CLA, jak również na zawartości izomerów trans C18:2 w serach. W objętych badaniem serach Kormoran zawartość CLA była istotnie wyższa (P < 0,05) po 6 tygodniach dojrzewania w porównaniu z zawartością tego izomeru w świeżych serach oraz badanych po 1, 2 i 4 tygodniach dojrzewania
Słowa kluczowe
EN
Wydawca
-
Rocznik
Tom
33
Numer
4
Opis fizyczny
p.579-589,ref.
Twórcy
autor
  • Chair of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, Pl.Cieszynski 1, 10-957 Olsztyn, Poland
autor
  • Chair of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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