Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Abstract

This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.

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

“…The Atherogenicity (AI) index, desired fatty acids (DFA) and ASFA / SFA ratios were determined as 2.57-3.04, 43.46-48.05 and 0.43-0.49 in Kars Gravyer Cheese samples, respectively. The values found were higher than the AI value determined in traditional Serbian white cheese (1.89-3.06) by Barac et al [5], in Serbian traditional white cheeses, higher than the lower limit of DFA (34.45-46.34), lower than the upper limit, and higher than USFA/SFA (0.30-0.51).…”

“…From a nutritional point of view, different types of cheese contain a high level of digestible fat. Its digestibility is in the range of 88-94% [5]. However, cheese is usually presented with a negative nutritional image due to the relationship between saturated fatty acids (SFA), the main fatty acids of cheese, and cholesterol, leading to cardiovascular diseases.…”

Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices

“…The quantified levels of FFA are in accordance with those determined by Carocho et al (2015Carocho et al ( , 2016aCarocho et al ( , 2016b for this type of PDO cheese. Also, SEC fatty acids profiles were within the same order of magnitude of those found in semi-hard uncooked Italian cheese (Cabiddu et al, 2006), Manchego Spanish cheese (G omez-Cortés et al, 2009), Chilean, French and Spanish commercial cheeses (Aguilar et al, 2014), Serbian white brined cheeses (Bara c et al, 2018), Portuguese Terrincho ewe cheese (Pinho et al, 2003) or of hard ewe milk cheeses (Hernández-Ramos et al, 2018). Fatty acids profiles of SECs (Tables I-III) were significantly influenced by cheese producer, geographical origin or moment of production, probably due to the difference in the milk used, since the FFA composition of the milk fat depends on the animals' feed, the season and the stage of lactation (Cabiddu et al, 2006;Jaramillo et al, 2008;Vera et al, 2009;G omez-Cortés et al, 2015;Giorgio et al, 2019;Nájera et al, 2017).…”

Chemometric Analysis of Fatty Acids Profile of Ripening Chesses

“…Although several earlier surveys was focused on FA composition of cheeses grouped according to the ruminant species of the milk used in manufacturing: sheep, goat, and cow [35][36][37][38]; as well as of traditional cheeses registered as PDO (protected designation of origin) or PGI (protected geographical indication) [10,21,39,40], studies concerning the evaluation of FA profile of commercially available chesses of different types and groups, are still scarce [41][42][43]. That is why in the present study highly sophisticated analytical procedures (both instrumental and statistical) was combined for the examination of commercially available ripening cheeses.…”