Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study

The extent and pattern of lipolysis in Spanish PDO raw ewes’ milk cheeses, Manchego, Zamorano and La Serena, were studied. Semi-cured and cured cheeses were analysed. Significant differences were found among the PDO cheeses in all free fatty acid (FFA) concentrations, except for the medium chain fatty acids (MCFAs; C10:0 to C14:0). All individual FFA concentrations increased significantly with ripening time. Seasonality was also significant: the highest concentrations of total FFAs were found in cured cheeses manufactured in spring. Ratios of short, medium and long chain fatty acids to total FFAs in the different cheeses were indicative of the types of cheeses and of the season in which they were made. Discriminant analysis classified correctly 84% of Manchego cheeses, 93% of La Serena cheeses and 92% of Zamorano cheeses in the respective variety. All of the cured Manchego and Zamorano cheeses were correctly classified for the season of manufacture.