Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet

Abstract

Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days or ripening, using gas-liquid chromatography. Data of crude fat and of 24 relationships between fatty acids, have been calculated.No statistically significant differences were found for effect of rennet type or ripening time on esterified fatty acids composition of the cheese.