Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Abstract

The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

Assessment of cheese frauds, and relevant detection methods: A systematic review

“…Cholesterol content was analyzed using a high-performance liquid chromatograph, and Short-chain fatty acids using Trace-GC-Ultra gas chromatography. ( Viana et al, 2020 ) Argentina Grated hard cheeses Higher rate of additives than regulated and non-authentic materials used for increasing bulk and weight NIR spectroscopy and multivariate analysis were applied to determine grated hard cheese. Two different food, including commercial grated cheese samples (starch content not declared on the label) and cheese-based foods with aggregates (starch content declared on the label) were assessed.…”

“…Also, the level of cholesterol increased. Compared to cow milk, buffalo milk contains less cholesterol ( Viana et al, 2020 ). Checking the profile of fat and fatty acids can be done using techniques such as chromatographic methods.…”

Protein and fatty acid profiles of Kajmak ripened at two different temperatures

“…In opposite to SFAs, 7-days-old sample ripened at 16 0 C had more USFAs (30%) and more favorable composition of these fatty acids compared to 7-days-old sample ripened at 4 0 C (25.71%, Table 4). It is evident from Table 4 that sample ripened at higher temperature contained more MUFAs and almost twice higher content of PUFAs mainly due to the relatively high content of linoleic acid (2.92%) which is considered to be a precursor of several metabolites (eicosanoids, thromboxanes, prostacyclins, prostaglandins and leukotrienes) which are associated with immune and inflammatory responses (Viana et al, 2020). In addition, the most common MUFA in both samples was C18:1, but while in sample ripened at low temperature dominated cis-form (oleic acid) the ratio of cis-and trans-isomers was 13.24% and 9.06%, respectively (Table 3).…”

Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese

“…The most common form of adulteration involves supplementing or replacing buffalo milk with less expensive cow milk. This adulteration negatively influences some nutritional indices of the product; in particular, it increases the levels of cholesterol and short-chain saturated fatty acids [ 5 ]. Furthermore, the identification of adulteration is important for consumers who avoid the consumption of cow milk for allergy or cultural reasons [ 6 ].…”