Cheese in nutrition and health

Walther, Barbara; Schmid, Alexandra; Sieber, R.; Wehrmüller, Karin

doi:10.1051/dst:2008012

Cited by 147 publications

(107 citation statements)

References 99 publications

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“…Regardless of cheese type, C10:0, C14:0, C16:0, C18:0, C18:1 t11 and C18:1c9 represented around 78% of the total FA, and these results agree with those reported previously (Partidário et al, 2008;Walther et al, 2008). As reported by Park et al (2007), sheep and goat cheese contained higher contents of caproic (C6:0), caprylic (C8:0), capric (C10:0) and lauric (C12:0) acids than cow cheese.…”

Section: Fatty Acid Profile Of Cheesessupporting

confidence: 93%

A comparative study of the fatty acid profiles in commercial sheep cheeses

Aguilar¹,

Toro-Mújica²,

Vargas‐Bello‐Pérez³

et al. 2014

Grasas y Aceites

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SUMMARY:The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat's milk, 11 from cow's milk, 4 from a mixture of sheep, goat and cow's milk and 2 from a mixture of sheep and cow's milk. Compared to the cow and goat cheese (3.4 and 2.5 g·100g −1 ), the sheep cheese (3.8 g·100g −1 ) contained higher contents of C18:1t. The saturated and polyunsatured FA contents were greater in goat cheese than in sheep and cow cheese. The n6/n3 ratio was greater in goat (6.1) cheese than in sheep and cow cheese (3.8 and 5.2). The atherogenicity index was unaffected by cheese type, however, the thrombogenic index was lower in sheep cheese (2.8) than in goat and cow cheese (3.1 and 2.9). The n6/n3 ratio and thrombogenic index were lower in Chilean sheep cheese than in those imported from Europe. The fatty acid profile of cheese can be used to differentiate animal species from which the cheese is made and to some extent the geographical origin that may give some insight as to animal feed and production management. KEYWORDS:Cheese; Fatty acids; Milk; Sheep RESUMEN: Estudio comparativo del perfil de ácidos grasos de quesos de oveja comerciales. Este estudio fue llevado a cabo para caracterizar el perfil de AG de quesos de oveja que se comercializan en Chile. Cincuenta y ocho quesos fueron recogidos de supermercados de 5 ciudades de Chile de los cuales 34 fueron de oveja, 7 de cabra, 11 de vaca, 4 de mezcla de leche de oveja, cabra y vaca y 2 de mezcla de leche de oveja y vaca. Comparado con quesos de vaca y cabra (3.4 y 2.5 g·100g −1 ), los quesos de oveja (3.8 g·100g −1 ) presentaron mayor contenido de C18:1t. Los AG saturados y poliinsaturados tuvieron concentraciones más altas en los quesos de cabra que en los quesos de oveja y vaca. La relación n6/n3 fue más alta en quesos de cabra (6.1) que en quesos de oveja y vaca (3.8 y 5.2). El índice aterogénico no fue afectado por el tipo de queso, sin embargo, el índice trombogénico fue menor en quesos de oveja (2.8) que en quesos de cabra y vaca (3.8 y 5.2). La relación n6/n3 y el índice trombogénico fueron menores en quesos chilenos que en quesos importados de Europa. El perfil de AG de quesos puede ser usado para diferenciar entre especies animales de las cuales proviene el queso y hasta cierto grado, el origen geográfico, ofreciendo indicios sobre el tipo de alimento y sistema productivo animal del cual provienen los quesos. PALABRAS CLAVE: Ácidos grasos; Leche; Oveja; QuesoCitation/Cómo citar este artículo: Aguilar C, Toro-Mujica P, Vargas-Bello-Pérez E, Vera R, Ugalde C, Rodríguez S, Briones I. 2014. A comparative study of the fatty acid profiles in commercial sheep cheeses. Grasas Aceites 65 (4): e048.

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Section: Fatty Acid Profile Of Cheesessupporting

confidence: 93%

A comparative study of the fatty acid profiles in commercial sheep cheeses

Aguilar¹,

Toro-Mújica²,

Vargas‐Bello‐Pérez³

et al. 2014

Grasas y Aceites

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“…Cheese is one of the most common and widely consumed fermented and important dairy products due to its' excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium (Walther et al, 2008). Cheese is broadly used from the ancient periods with hundred of verities.…”

Section: Introductionmentioning

confidence: 99%

Papaya (Carica papaya) latex- an alternative to rennet for cottage cheese preparation

et al. 2017

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Objective:The study was c o n d u c t e d to standardize t h e desire level of papaya latex on quality of cheese prepared from cow milk. Materials and methods: Cheese sample was prepared using whole milk collected from Dairy Farm, Bangladesh Agricultural University. This experiment was conducted on five treatments from cow milk named as sample CC1: cow control; A1: 2 drops (0.06 gm); B1: 3 drops (0.10 gm); C1: 4 drops (0.14 gm); D1: 5 drops (0.16 gm) of papaya latex. All experimental cheeses were judged by a panel of judges for organoleptic evaluation using a score card. The total solids and ash content of the different types of cheese were determined by oven drying method according to AOAC. Fat per cent, protein and acidity were determined by Babcock method, procedure and titrating with N/10 sodium hydroxide solution, respectively described by Aggarwala and Sharma. Results: There was significant difference within the overall physical score of different samples except color score. Overall score of sample B1 was highest (93.67±1.53) and score of sample D1 was lowest (72.33±12.01). In case of chemical analysis, the highest protein value was 17.14±0.34% found in B1 and lowest value was 14.94±0.16% found in D1. The highest fat value of sample B1 was 23.00±1.00% and lowest value was 16.00±1.00% found in C1. Highest carbohydrate was found in A1 (9.44±2.25) and lowest in D1 (5.02±0.04). Total solids and moisture content of cheese differed significantly (P<0.01) among the sample. On the other hand, non-significant difference was found in acidity. Conclusion: Cheese from cow milk, time on curd coagulation have significant difference (P<0.01) but non-significant difference was found in yield. Highest yield was found in sample CC1 (200.00±5.00 gm/kg) and lowest yield was found in B1 (193.33±2.89 gm/kg).

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“…W zależności od rodzaju sera, 100 g tego produktu pokrywa od 30-40% do nawet 100% dziennego zapotrzebowania organizmu na wapń oraz od 12-20% do 40-50% dziennego zapotrzebowania na fosfor (22). Ponadto, sery są bogatym źródłem bioaktywnych peptydów wykazujących korzystne działanie w przebiegu nadciśnienia tętniczego poprzez właściwości inhibicyjne wobec konwertazy angiotensyny (ACE), jak również mogą być dostarczycielem sprzężonego kwasu linolowego (CLA) i sfingolipidów, którym przypisuje się działanie antynowotworowe (10,29).…”

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Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

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Cheese in nutrition and health

Cited by 147 publications

References 99 publications

A comparative study of the fatty acid profiles in commercial sheep cheeses

A comparative study of the fatty acid profiles in commercial sheep cheeses

Papaya (Carica papaya) latex- an alternative to rennet for cottage cheese preparation

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

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