Effect of sodium chloride on short chain fatty acids in hard goat cheese

Abstract

Concentrations of free fatty acids found in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain free fatty acids in Cheddar-like hard goat cheeses were n-C10 > n-C12 > n-C8 > n-C5 > n-C4 > n-C9 > n-Cu . Similarly, the relative abundance of branched-chain fatty acids in Cheddar-like hard goat cheeses were 4- methyloctanoic > methyldecanoic > 3-methylbutanoic > 4- ethyloctanoic acids. Branched-chain fatty acids such as 4- ethyloctanoic and 4-methyloctanoic acids have intense aromas and minute quantities can affect the flavor of dairy products. Ripening time had a significant effect (P < .05) on the concentrations of free fatty acids that increased during the initial 12 weeks of aging and remained relatively constant for the rest of the ripening period. Therefore, the intensity and sharpness of flavor which originated from or was enhanced by the presence of these free fatty acids does not change greatly after 12 weeks of aging. The percent of NaCl or the ratios of salt-in-moisture used in hard goat cheeses did not affect the concentrations of free fatty acids in this study. This indicates that within the experimental range, the percent NaCl or ratios of salt-inmoisture has no effect on lipolysis.