Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets

Fusaro, Isa; Giammarco, Melania; Chincarini, Matteo; Vaintrub, Michael Odintsov; Formigoni, Andrea; Mammi, Ludovica Maria Eugenia; Vignola, G.

doi:10.1111/1471-0307.12613

Cited by 14 publications

(17 citation statements)

References 27 publications

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“…This substitution is advantageous due to its low fat and lactose levels, besides the improvements in the nutritional properties (Kelly, 2019a). However, it is an ingredient with a high cost of production, requiring great demand, production planning, and market strategies for compensation (Araque et al, 2018;Fusaro et al, 2019). Therefore, supermarket chains are still the main routes for the commercialization of whey-containing products.…”

Section: Resultsmentioning

confidence: 99%

Cheese whey exploitation in Brazil: a questionnaire survey

et al. 2019

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This study aimed to carry out a diagnosis of the cheese whey exploitation by the Brazilian dairy industry using a questionnaire survey. The dairy industries (n=100) were mainly from Southeast (55%) and South (25%) regions and supervised by the Federal Onspection System (80%). Most of them produced (67%) and processed (60%) sweet cheese whey, using it in whey dairy beverages (60%), Ricotta (20%), whey concentrate (15%), and milk blends (5%), which were resold for supermarkets (53%) or industries (20%). However, 27% of the industries discard whey in the effluent treatment system or use as animal feed, suggesting a market for using this by-product.

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Section: Resultsmentioning

confidence: 99%

Cheese whey exploitation in Brazil: a questionnaire survey

et al. 2019

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“…Fresh pasture has been shown to be an excellent source of polyunsaturated fatty acids (PUFA) to increase these FA in milk [5] and, subsequently, in suckling lamb meat fat [6]. Unfortunately, in Italy, like in other Mediterranean countries, fresh pasture is not available all year, and in this case, linseed supplementation (oil or seed) is a reliable alternative feeding strategy to enrich the milk fat from ewes [5,7,8] with PUFA, Conjugated Linoleic Acid (CLA), or omega three (n-3), and for their suckling lambs.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano

Fusaro

Giammarco

Chincarini

et al. 2019

Animals

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Consumers increasingly pay more attention to the lipid profile of meat products and consume less meat to reduce cholesterol and heart disease. In Italy, sheep producers are increasingly feeding sheep fresh forage. We investigated whether the supplementation of dam diet with extruded linseed would be an alternative strategy to pasture for improving the intramuscular and subcutaneous FA compositions of their suckling lambs. The ewe diets were enriched with either extruded linseed (L), un-supplemented farm diet (F), or pasture (P). Milk saturated fatty acids (SFA) decreased in P and L compared with F, while the opposite pattern was observed for polyunsaturated FA (PUFA) and conjugated linoleic acids after seven days. The FA composition of lamb meat was similar to that of their dam’s milk, showing higher PUFA in P and L compared to F, while SFA was higher in F. Regarding the lamb meat obtained from barn-held ewes, L had lower n-6/n-3 content compared to F, while an intermediate content was found in P. These results indicate a better n-3 FA profile in milk and lamb’s meat from pasture and linseed-enriched diets. No changes in lamb performance were observed.

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“…Derivatives made of sheep milk have been recently studied, including Ricotta cheese (Fusaro et al, 2019), ice cream with probiotic (Balthazar et al, 2018b), beverage with strawberry (Balthazar et al, 2018a) and milk-juice beverage with fermented milk (Balthazar et al, 2019). Studies with sheep milk and derivatives have demonstrated that they are good sources of proteins and minerals (Balthazar et al, 2019), beneficial fatty acids such as α-linoleic acid and conjugated linoleic acid (Renes et al, 2018;Fusaro et al, 2019), in addition to their unique sensorial characteristics and functional properties (Balthazar et al, 2018a(Balthazar et al, , b, 2019Fusaro et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

et al. 2021

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The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep's milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep's pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep's milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep's milk and its derivatives.

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Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets

Cited by 14 publications

References 27 publications

Cheese whey exploitation in Brazil: a questionnaire survey

Cheese whey exploitation in Brazil: a questionnaire survey

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano

Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

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