酵母で熟成されるチーズに関する研究-4-熟成中におけるチーズの遊離脂肪酸の変化

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Free fatty acids in semi-soft cheese ripend mainly with lactose fermenting yeast, Saccharomyces fragilis, were analyzed and the effect of the use of S. fragilis on the changes of free fatty acids in cheese during ripening was studied.Free fatty acids were extracted from cheese by using the silicic acid column methods of HARPER et al. and McCARTHY and DUTHIE. Free fatty acids were esterified to propyl esters and analyzed by gas liquid chromatography. Average per cent recovery was 92% for acetic acid and 95-99% for the rest of the common milk fatty acids.Acetic acid content in yeast cheese (10.45-11.74mg/g cheese) after 3 weeks' ripening was the same as that of control cheese, but was much higher than those reported for other various kinds of cheeses.The decomposition of milk fat during the ripening of cheese was thought to be accelerated by the use of S. fragilis, that is, the total amount of fatty acids from C4 to C18 in 3 weeks' ripened yeast cheese (5.36-6.55mg/g cheese) was higher than that of control cheese. It was nearly equal to or a little higher than those reported for various hard cheeses and less than that of blue cheese.
社団法人日本畜産学会の論文