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Table 4 Lipolysis of cheddar cheese ripened at 4 °C and 12 °C

From: Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Ripening Temperature

Ripening Days

Cow Cheddar

Buffalo Cheddar

Cow Cheddar

Buffalo Cheddar

Cow Cheddar

Buffalo Cheddar

Cow Cheddar

Buffalo Cheddar

FFA

FFA

PV

PV

IV

IV

Cholesterol

Cholesterol

%

%

(MeqO2/kg)

(MeqO2/kg)

Cg/100 g

Cg/100 g

mg/100 g

mg/100 g

4 °C

0

0.11 ± 0.01h

0.12 ± 0.02h

0.25 ± 0.02h

0.23 ± 0.02h

36.7 ± 1.62c

39.4 ± 2.36a

168 ± 4.53a

57 ± 1.35g

40

0.14 ± 0.02h

0.13 ± 0.01h

0.32 ± 0.06h

0.28 ± 0.04h

35.8 ± 1.37e

38.9 ± 3.15b

152 ± 3.65b

58 ± 1.42h

80

0.19 ± 0.04g

0.18 ± 0.04g

0.78 ± 0.11e

0.65 ± 0.09f

34.5 ± 1.29f

37.4 ± 1.52c

129 ± 3.95d

38 ± 1.19i

120

0.26 ± 0.03e

0.22 ± 0.05f

1.19 ± 0.08c

1.08 ± 0.15d

32.7 ± 0.81g

36.5 ± 1.89d

88 ± 2.39f

25 ± 1.10j

12 °C

0

0.11 ± 0.01

0.12 ± 0.02h

0.25 ± 0.02h

0.23 ± 0.02h

36.7 ± 1.62d

39.4 ± 2.36a

168 ± 4.53a

67 ± 1.35g

40

0.27 ± 0.02e

0.19 ± 0.03g

0.43 ± 0.03

0.52 ± 0.05g

34.8 ± 0.95f

38.1 ± 4.34b

144 ± 2.33c

53 ± 3.22h

80

0.47 ± 0.04c

0.39 ± 0.04d

1.26 ± 0.15c

1.18 ± 0.09c

32.4 ± 1.48g

35.6 ± 1.49e

107 ± 1.67e

31 ± 1.19j

120

0.62 ± 0.03a

0.55 ± 0.02b

2.59 ± 0.08a

2.38 ± 0.16b

29.2 ± 1.34h

33.2 ± 2.74g

73 ± 3.42g

16 ± 0.56k

  1. Within the columns of a parameter, means denoted by different letter are statistically different (p < 0.05)
  2. FFA Free Fatty Acids (Oleic Acid)
  3. PV Peroxide Value
  4. IV Iodine Value (Wijs)