Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 24, Issue 1, Pages 55-61Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2010.04.004
Keywords
CLA; Fatty acid composition; Cheese; Cheesemaking; Goat; Sheep; Cow; Blue cheese; Hard cheese; Fresh cheese; Dairy foods; Food analysis; Food composition
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A total of 52 Italian and French commercial cheeses were analysed for fatty acid composition and conjugated linoleic acid (CLA) concentration. The cheeses were first grouped according to the ruminant species of the milk used in manufacturing, then according to the following criteria: (1) cheeses obtained from milk of the same ruminant species but using different production technologies; (2) cheeses produced from milk of different ruminant species but through similar cheesemaking processes. Comparative studies of fatty acid composition and CLA levels in the different cheese classes were carried out. In our study, the arrangement of the ruminant species according to the increasing CLA concentration in cheese was: goat = cow < sheep. Sheep cheeses had the highest levels of CLA (9.86 mg/g fat), alpha-linolenic acid (0.75%) and trans-vaccenic acid (1.63%), and the lowest contents of linoleic acid (1.80%) and oleic acid (16.83%). The comparison of cheeses obtained from milk of the same ruminant species but through different production technologies reported statistically significant differences in the fatty acid profiles that could be due to a different degree of lipolysis in the cheeses compared. Nevertheless, statistically significant differences in CLA concentration were not found; this suggests that the factors involved in the cheesemaking process generally do not affect the CLA content in milk fat. (c) 2010 Elsevier Inc. All rights reserved.
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