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Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening. Authenticity of Milk Fat

Dpto. de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (CSIC), C/ José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain

¹ Corresponding author: jfontecha{at}if.csic.es

Triacylglycerol (TAG) composition by carbon number in 2 protected designation of origin cheeses, Mahón (cheese from cow milk) and Manchego (cheese from ewe milk) that were manufactured by 3 different producers was analyzed during cheese ripening using gas chromatography with a short capillary column. The TAG composition at different times during cheese ripening was also analyzed in cheeses from different batches produced at the same plant. Lipolysis levels in the Mahón and Manchego cheeses during ripening were low; free fatty acid values ranged from 2,500 to 4,000 ppm at the end of ripening. The TAG composition did not change significantly during ripening. The TAG values obtained from each cheese sample were substituted into the multiple regression equations that have been proposed to detect foreign fats in milk fat. The values obtained using the equations for bovine (proposed by the European Union) and ovine milk (proposed by our laboratory) were within the normal range. Accordingly, these equations can be considered useful for detecting foreign fat in these cheeses during the ripening period contemplated during this study.

Key Words: milk fat • cheese • triacylglycerol • foreign fat

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