摘要：In this study, low fat Tulum chee se s made by EPS (+) and non EPS (-) and full-fat Tulum che eses produced by EPS (-) cultures were ripened for 90 days and free fatty acid composition was analysed during ripening. Palmitic, oleic and myristic acids were the predominant free fatty acids in the 10 free fatty acid investigaded. While full-fat Tulum cheese produced by non-EPS culture had the highest free fatt y acid leve l, low fat Tulum cheeses produced by EPS (+) which contained L. helveticus in st arte r culture combination showed lowest free fatty acid value. Use of exopolysaccaride producing cultures did not influence free fatty acid composition. The amount of free fatty acid increased during storage..
关键词：Tulum cheese; exopolysaccaride; free fatty acid; gas chromotography; storage.
