Fatty acid composition and nutritional value of fat in three PDO ewe's milk Portuguese cheeses

Partidário, Ana; Ribeiro, José C.S.; Prates, José A. M.

doi:10.1051/dst:2008032

Cited by 15 publications

(10 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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%

“…PC1 consisted of the typical FA that can be found in the milk of small ruminants (C8:0 and C10:0) (Partidário et al, 2008) whereas C14:1c9 and C16:1c9 are usually detected in the milk and cheeses of cows (O'Donnell et al, 2010). Figure 1 shows a clear difference among animal species particularly between Groups I and II.…”

Section: Multivariate Analysismentioning

confidence: 98%

“…Cheese fat from dairy ewes is characterized by high concentrations of FA made-up with 6-10 atoms of carbon (Partidário et al, 2008). Also, compared to bovines and goats, the CLA contents in sheep milk are greater (Shingfield et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Aguilar¹,

Toro-Mújica²,

Vargas‐Bello‐Pérez³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

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.

show abstract

Section: Fatty Acid Profile Of Cheesessupporting

confidence: 93%

Section: Multivariate Analysismentioning

confidence: 98%

See 1 more Smart Citation

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

Aguilar¹,

Toro-Mújica²,

Vargas‐Bello‐Pérez³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…The percentage of this isomer was also higher in milk of Polish Merino (79.4%) in comparison to the present study. A similar percentage of this main isomer of total CLA was obtained for Portuguese sheep breeds (67-70%) by PARTIDARIO et al (2008) and for Polish Mountain Sheep (74%) by RADZIK-RANT et al (2010). A higher percentage of c9,t11 isomer for Friesian sheep (85%) using the GC method for designation of CLA isomers was reported by BODKOWSKI et al (2008).…”

Section: Resultssupporting

confidence: 77%

The Content of Conjugated Linoleic Acid (CLA) Isomer Groups in Milk of two Polish Sheep Breeds Determined by Silver Ion Liquid Chromatography (Ag+-HPLC)

Rozbicka-Wieczorek¹,

Radzik-Rant²,

Rant³

et al. 2013

folia biol (krakow)

View full text Add to dashboard Cite

Sheep milk is rich in CLA isomers which are biologically active components influencing human health. There are four geometric CLA isomer pairs: cis, trans; trans, cis; trans, trans and cis, cis. The aim of the present study was the analysis of CLA isomer groups content by Ag+-HPLC in milk fat of Zelazneńska (ZS) and Wrzosówka (WS) sheep breeds. The ewes of both breeds were kept under the same environmental and nutritional conditions. Milk samples were collected from 60 suckling ewes (30 from each breed), at the age of 3-4 years and in their 4th week of lactation. A higher total amount of all CLA isomer groups was obtained in milk of ZS ewes, however, this result was statistically insignificant. The percentage of the main c9, t11 isomer in total CLA was higher in Wrzosówka milk (68% vs. 74%). The content of the trans, trans isomer group in milk fat of the studied breeds was similar. The percentage of this group in total CLA in milk of WS and ZS constitutes 7.2% and 7.7%, respectively. The amount of cis,cis isomers in milk fat of ZS was higher thanWS (P < or = 0.01).

show abstract

“…Independientemente del método de salado utilizado, C10:0, C14:0, C16:0, C18:0 y C18:1 c9 representaron entre el 79,0% y el 82,3% del total de los ácidos grasos y estos resultados están de acuerdo con lo reportado por otros autores para quesos provenientes de diferentes tipos de leche (Partidário et al, 2008;Aguilar et al, 2014).…”

Section: Estudio Comparativo Del Perfil De áCidos Grasos En Quesounclassified

Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

Santapaola¹

View full text Add to dashboard Cite

Fatty acid composition and nutritional value of fat in three PDO ewe's milk Portuguese cheeses

Cited by 15 publications

References 22 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

The Content of Conjugated Linoleic Acid (CLA) Isomer Groups in Milk of two Polish Sheep Breeds Determined by Silver Ion Liquid Chromatography (Ag+-HPLC)

Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

Contact Info

Product

Resources

About