DETERMINATION OF FREE FATTY ACID CONTENT OF MACEDONIAN WHITE BRINED CHEESE

Makarijoski, Borche and Dimitrovska, Gordana (2021) DETERMINATION OF FREE FATTY ACID CONTENT OF MACEDONIAN WHITE BRINED CHEESE. Horizonts.

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Abstract

The main objective of this scientific research was to determine the free
fatty acids content of Macedonian white brined cheese. Four variants of
white brined cheese were selected and analysed for concentration of free
fatty acids. The results of free fatty acids content which were obtained
from the analysed cheese samples, define the Macedonian white brined
cheese as a typical cheese, in which all free fatty acids were determined,
with the exception of the following free fatty acids: valeric acid, caproic
acid and α-linoleic acid. The detected free fatty acids in the tested cheese
variants were present with different but approximate parameter values.
From the detected free fatty acids, the concentration of palmitic acid was
highest in all examined cheese samples with values from 34.40±0.2 mg%
to 36.10±0.1 mg% and the concentration of butyric acid was at lowest
level from 0.01±0.003 mg% to 0.02±0.003 mg%). The concentration of
saturated fatty acids in all examined cheese samples was from 69.32±0.42
mg% to 70.76±0.72 mg% and the concentration of non-saturated fatty
acids was from 29.24±0.55 mg% to 30.68±0.67 mg%). The concentration
of free fatty acids in examined cheese samples was statistically significant
at level p<0.05.
KEY WORDS: white-brined cheese, free fatty acids, content.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Goran Mihajlovski
Date Deposited:	25 Dec 2023 11:37
Last Modified:	25 Dec 2023 11:37
URI:	https://eprints.uklo.edu.mk/id/eprint/9448

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