Dairy Fat: Perceptions and Realities

Lock, A.L.; Givens, D.I.; Bauman, Dale E.

doi:10.1002/9781118635056.ch6

Cited by 5 publications

(3 citation statements)

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“…Although many researchers view SFA as one of the contributing factors in heart disease, there has been no direct link between cardiovascular disease and milk fat, or a real study indicating dairy products' role in heart disease [6]. Cheese is a rich source of some trans-fatty acids and short-chain fatty acids that can be considered as part of a healthy diet [7]. The World Health Organization and the American Heart association have advised that consumers limit their intake of saturated fatty acids and cholesterol to prevent coronary heart disease.…”

Section: Introductionmentioning

confidence: 99%

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Asya¹,

Öz²

2018

Ukr. food j.

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Introduction. This study was carried out to determine changing in the ratio of free fatty acids and cholesterol depended on the maturation period of Kars Graiver cheese produced in the traditional way, and the affect of the duration of maturation on the fatty acids composition and cholesterol levels. Materials and methods. The fat content of the cheese samples was determined by Gerber's method. Flame Ionization Detector-Gas Chromatography (GC/FID) was used to determine the fatty acids composition and cholesterol content. Results and discussion. It was found the fat content of Kars Gravyer Cheese samples was between 27.0-38.50%. The cholesterol content in the cheese samples ranged from 45.70 to 55.80 mg/100g during 90 days of maturation. In Kars Gravyer Cheese samples, 16 saturated and unsaturated fatty acids were identified. In Gravyer Cheese samples, the content of volatile fatty acids (Butyric acid and myristic acid) increase up to 25th day (P <0.01) and decrease from 45th day to 90th day. While levels of free fatty acids (palmitic acid and linoleic acid) generally decrease to 25th day, they begin increasing again until the end of the maturation period. In the 90 days period of storage of Kars Gravyer Cheese, palmitic, oleic, myristic and stearic acids were found to constitute 74.29% of the total free fatty acids content. In the samples studied, the most abundant saturated fatty acids were identified as palmitic and stearic acids. Oleic acid was found to be the most abundant unsaturated fatty acid. In cheese samples, the content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) ranged 28.38-32.37% and 1.59-1.84%, respectively. In Kars Gravyer Cheese sample, the Atherogenicity (AI) index was defined as 2.57-3.04. Conclusion. Fatty acids are precursors of aroma compounds like short and medium chain free fatty acids, ethyl ketones, esters and thioesters, formed in cheese in a result of various biochemical processes. The detection of large amounts of fatty acids with short and medium chains in Gravyer Cheese samples providing aroma, indicate that this cheese is flavorful cheese.

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Section: Introductionmentioning

confidence: 99%

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Asya¹,

Öz²

2018

Ukr. food j.

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“…A decrease in the proportion of milk fat in the matrix of low-fat cheese is replaced by free moisture and protein, which is achieved by using technological methods that differ from the generally accepted technology of standard-fat cheese (Chudy et al, 2021;Sviridenko et al, 2022). In addition, cheese is considered a part of a healthy diet because it is an important source of short chain fatty acids (Lock et al, 2014). The milk fat in the cheese contains saturated fatty acids (UFA) such as myristic and palmitic acids, which increase the blood plasma cholesterol level and increase the incidence of coronary heart diseases.…”

Section: Introductionmentioning

confidence: 99%

Determination of some characteristic properties in traditional Kargı Tulum cheese

YILDIRIM

Özbey

2022

Food Sci. Technol

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Kargı Tulum cheese is produced and consumed in Çorum province of Turkey. The present study investigates some chemical, microbiological, and textural properties of Kargı Tulum cheese produced using the traditional method by a family-owned company in the Kargı district of Çorum. The mean values of Kargı Tulum cheese samples were as follows; dry matter content %61.71 ± 8.77, fat %30.28 ± 4.84, fat in dry matter %49.09 ± 5.15, protein content %20.17 ± 3.19, ash %4.67 ± 2.09, salt %4.76 ± 1.67, salt in dry matter %7.67 ± 2.43, titration acidity (as lactic acid) %1.41 ± 1.18 and pH is 4.64 ± 0.21, and in the textural analysis of cheese samples, the hardness value was 2750.88 ± 1719 g.

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“…Flaxseed is very rich in linoleic acid (C18:2), which is an important fatty acid secreted by the mammary gland and in humans is associated with the fight against free radicals (Modesto et al, 2002;Slots et al, 2009); and anticancer properties, antiatherogenic, antidiabetic, immune response improver (Pariza et al, 1999;Lock & Bauman, 2003).…”

Section: Flaxseed In the Diet Of Lactating Cowsmentioning

confidence: 99%

Use of flaxseed (Linum usitatissimum) in the diet of dairy cows: Review

Santos¹,

Lima²,

Ferreira³

et al. 2018

Pubvet

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ABSTRACT. The use of lipids in the diet of dairy cows is widely spread in animal production, since these have great ability to assist in recovery from stress caused by postpartum, where animals are in poor body condition, from low consumption of dry matter in the state of negative energy balance. Ruminants receive the lipids, mainly in esterified form (mono-and diglycerides) in the fodder and focused in the form of triglycerides. After the intake of lipids, these chemical changes occur in the ruminal environment, changing the composition and profile of fatty acids. Flaxseed is very rich in linoleic acid (C18:2), which is an important fatty acid secreted by the mammary gland and in humans is associated with the fight against free radicals. Such characteristics are studied by agricultural sciences professionals to optimize the diet of dairy cows, with the aim of increasing conjugated linoleic acid content (CLA) in milk. The objective of this review was to facilitate the understanding on the issues of metabolism, milk composition and performance of dairy cows placed in front of the supplementation with flaxseed.Keywords: supplementation, alternative food, metabolism Utilização de semente de linhaça (Linum usitatissimum) na dieta de vacas leiteiras: Revisão RESUMO. A utilização de lipídios na dieta de vacas leiteiras é amplamente difundida na produção animal, visto que estes possuem grande capacidade de auxiliar na recuperação do estresse durante o pós-parto, onde os animais estão em condição corporal deficiente, advindo do baixo consumo de matéria seca no estado de Balanço Energético Negativo. Os ruminantes recebem os lipídios, principalmente na forma esterificada (mono e diglicerídeos) nas forragens, e nos concentrados na forma de triglicerídeos. Após a ingestão dos lipídios, ocorrem modificações químicas destes no ambiente ruminal, alterando a composição e o perfil dos ácidos graxos. A semente de linhaça é rica em ácido linoleico (C18:2), sendo este um importante ácido graxo secretado pela glândula mamária e em humanos está associado ao combate aos radicais livres. Tais características são estudadas por profissionais de ciências agrárias para otimizar a dieta de vacas leiteiras, com o intuito de aumentar o teor de ácidos linoleicos conjugados (CLA) no leite. O objetivo da presente revisão foi facilitar o entendimento quanto às questões de metabolismo, composição do leite e desempenho de vacas leiteiras colocadas frente à suplementação com semente de linhaça.Palavras chave: suplementação, alternativa alimentar, metabolismo Santos et al. PUBVETv.12, n.7, a126, p.1-9, Jul., 2018Uso de la semilla de linaza (Linum usitatissimum) en la dieta de vacas lecheras: Revisión RESUMEN. La utilización de lípidos en la dieta de vacas lecheras es ampliamente difundida en la producción animal, ya que éstos poseen gran capacidad de auxiliar en la recuperación del estrés durante o posparto, donde los animales están en condición corporal deficiente, proveniente del bajo consumo de materia seca en el estado de Balance Energético Negat...

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Dairy Fat: Perceptions and Realities

Cited by 5 publications

References 79 publications

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Determination of some characteristic properties in traditional Kargı Tulum cheese

Use of flaxseed (Linum usitatissimum) in the diet of dairy cows: Review

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