Diacetyl content in Venezuelan Palmita type cheese

被引：0

作者：

Cabrera, L ^{[1
]}

Ferrer, A ^{[1
]}

de Rodríguez, GO ^{[1
]}

机构：

[1] Univ Zulia, Fac Ciencias Expt, Dept Quim, Lab Alimentos, Zulia, Venezuela

来源：

REVISTA CIENTIFICA-FACULTAD DE CIENCIAS VETERINARIAS | 2003年 / 13卷 / 05期

关键词：

diacetyl; Palmita cheese; UV spectrophotometry;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Twenty samples of Palmita type Venezuelan cheese coming from two commercial stores located in Maracaibo City, were analyzed to determine the content of diacetyl during an experimental period of five weeks. The samples were subjected to distillation in order to recover the diacetyl. To 10 ml samples taken from each cheese distillate, 0.5 ml of o-phenylendiamine and 2 ml HCL were added, in order to obtain diacetyl absorbance values at 340 nm in a Perkin-Elmer, lambda 3beta UV spectrophotometer. The diacetyl concentration in each cheese sample was obtained from a standard curve. The data was processed by unilateral (one-sided) ANOVA. The results showed significant differences (P<0.05) between the cheese samples analyzed, The diacetyl concentrations varied between 0.92 and 6.92 ppm, which are within the ranges found in Emmental, Cheddar, and Parmesan cheeses.

引用

页码：356 / 359

页数：4

共 50 条

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