Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese

¹ Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446-4079
² Department of Animal Science, Texas A&M University, College Station 77843

Concentrations of FFA in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain FFA in Cheddar-like hard goat cheeses, from greatest to least, were n-C₁₀, n-C₁₂, n-C₈, n-C₆, n-C₄, n-C₉, and n-C₁₁. Similarly, the relative abundance of branched-chain fatty acids in Cheddar-like hard goat cheeses, from greatest to least, was 4-methyloctanoic, methyl-decanoic, 3-methylbutanoic, and 4-ethyloctanoic acids. Branched-chain fatty acids such as 4-ethyloctanoic and 4-methyloctanoic acids have intense aromas, and even minute quantities can affect the flavor of dairy products.

Ripening time significantly affected the concentrations of FFA; concentrations increased during the initial 12 wk of aging and remained relatively constant for the rest of the 24-wk ripening period. Therefore, the intensity and sharpness of flavor that originated from or was enhanced by the presence of these FFA did not change greatly after 12 wk of aging.

The percentage of NaCl or the ratios of salt to moisture, within the range used in hard goat cheeses, did not affect the concentrations of FFA or, apparently, lipolysis in this study.

Key Words: goat cheese • free fatty acids • salt to moisture ratio • ripening time

Submitted on October 24, 1995
Accepted on January 3, 1996

This article has been cited by other articles:

				M. E. C. Whetstine, A. E. Croissant, and M. A. Drake Characterization of Dried Whey Protein Concentrate and Isolate Flavor J Dairy Sci, November 1, 2005; 88(11): 3826 - 3839. [Abstract] [Full Text] [PDF]