Czech J. Food Sci., 2014, 32(4):342-347 | DOI: 10.17221/518/2012-CJFS

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositionsOriginal Paper

Isabel REVILLA1, Iris LOBOS-ORTEGA2, Ana VIVAR-QUINTANA1, Maria Inmaculada GONZÁLEZ-MARTÍN2, Jose Miguel HERNÁNDEZ-HIERRO3, Claudio GONZÁLEZ-PÉREZ2
1 Area de Technología de los Alimentos, Escuela Politecnica Superior de Zamora, University of Salamanca, Zamora, Spain
2 Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain
3 Food Colour and Quality Laboratory. Department of nutrition and Food Science, University of Seville, Sevile, Spain

We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.

Keywords: vitamins; cow; ewe; goat; season

Published: August 31, 2014  Show citation

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REVILLA I, LOBOS-ORTEGA I, VIVAR-QUINTANA A, GONZÁLEZ-MARTÍN MI, HERNÁNDEZ-HIERRO JM, GONZÁLEZ-PÉREZ C. Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci. 2014;32(4):342-347. doi: 10.17221/518/2012-CJFS.
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