Partial Glycerides in the Fat of Cheddar Cheese

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Abstract
The fat of Cheddar cheese contains considerable amounts of partial glycerides. The amounts in mild and medium cheese were similar, up to 9.7% di- and 2.0% monoglyceride, old cheese had up to 15.6% di- and 3.2% monoglyceride. Rancid cheese contained no more partial glycerides than mild or medium cheese. The fatty-acid composition of the tri-, di- and monoglycerides was determined by gas-liquid chromatography. The composition of the monoglycerides was indicative of a lipolysis pattern not similar to that obtained by either milk or pancreatic lipase. The short-chain fatty-acid content of the monoglycerides predominated. The monoglycerides of the fat of rancid cheese were characterized by high contents of short-chain fatty-acids. Monobutyrin may contribute to the rancid defect of Cheddar cheese.