CHANGES OF FAT AND CHOLESTEROL DURING THE MANUFACTURE OF SOME CHEESES.

The changes of fat and cholesterol were studied during the manufacture of hard (Gouda- and Emmental-type) and soft (Camembert-type) ripening cheeses, unripened cheeses (wedge-shaped fat-rich curd cheese) and process cheese (fat-rich and creamy). The fat hydrolysis, as measured by the acidity and free fatty acid content, was found to increase during the cheesemaking. A part of milk cholesterol passed into whey during cheesemaking, particularly of the hard cheeses. The content of cholesterol in cheeses was reduced compared to its content in raw milk, depending on the starter and cheesemaking conditions. The levels of cholesterol reduction were 6 to 12% for the process cheese, 19% for the soft cheese, 24% for the unripened cheeses and 30 to 36% for the hard cheeses.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.