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

Author

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  • Isabel REVILLA

    (Area de Technología de los Alimentos, Escuela Politecnica Superior de Zamora, University of Salamanca, Zamora, Spain)

  • Iris LOBOS-ORTEGA

    (Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain)

  • Ana VIVAR-QUINTANA

    (Area de Technología de los Alimentos, Escuela Politecnica Superior de Zamora, University of Salamanca, Zamora, Spain)

  • Maria Inmaculada GONZÁLEZ-MARTÍN

    (Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain)

  • Jose Miguel HERNÁNDEZ-HIERRO

    (Food Colour and Quality Laboratory. Department of nutrition and Food Science, University of Seville, Sevile, Spain)

  • Claudio GONZÁLEZ-PÉREZ

    (Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain)

Abstract

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.

Suggested Citation

  • Isabel REVILLA & Iris LOBOS-ORTEGA & Ana VIVAR-QUINTANA & Maria Inmaculada GONZÁLEZ-MARTÍN & Jose Miguel HERNÁNDEZ-HIERRO & Claudio GONZÁLEZ-PÉREZ, 2014. "Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(4), pages 342-347.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:518-2012-cjfs
    DOI: 10.17221/518/2012-CJFS
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