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/100Â g | Cg/100Â g | mg/100Â g | mg/100Â 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 |