HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Bynum, D. G. Articles by Barbano, D. M. Search for Related Content PubMed Articles by Bynum, D. G. Articles by Barbano, D. M.

Determination of Free Fatty Acid Content of Cheddar Cheese by a Copper Soap Method

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

A relative index of hydrolytic rancidity in Cheddar cheese was developed from copper soap method to measure free fatty acid content of Cheddar cheese. Copper soap derivatives of free fatty acids were extracted by a mixture of chloroform, heptane, and methanol. Extracted copper soaps were reacted with a color reagent, sodium diethyl dithiocarbamate, and the copper-color complex was quantitated spectrophotometrically at 440 nm. Recovery experiments with caprylic acid indicated that the copper soap method does not recover completely short chain fatty acids. Long chain free fatty acids make up the major portion of free fatty acids in Cheddar cheese even though the short chain fatty acids may have a more significant impact on flavor. Large increases of total free fatty acids in a Cheddar cheese sample correlate with development of rancid flavors. Coefficients of variation for this method ranged from 1.9 to 4.4% for replicate analysis of individual cheese samples. Total free fatty acid content of nonrancid Cheddar cheese samples determined by the copper soap method were comparable to reported contents.