Short communication: Effects of milk fat depression induced by a dietary supplement containing trans-10, cis-12 conjugated linoleic acid on properties of semi-hard goat cheese

Abstract

Dietary supplements of conjugated linoleic acid (CLA) containing trans-10, cis-12 CLA reduce milk fat synthesis in lactating goats. This study investigated effects of milk fat depression induced by dietary CLA supplements on the properties of semi-hard goat cheese. Thirty Alpine does were randomly assigned to 1 of 3 groups and fed diets with lipid-encapsulated CLA that provided trans-10, cis-12 CLA at 0 (control), 3 (CLA-1), and 6 g/d (CLA-2). The experiment was a 3 x 3 Latin square design. Periods were 2 wk in length, each separated by 2-wk periods without CLA supplements. Bulk milk was collected on d 3 and 13 of each of 3 periods for cheese manufacture. The largest decrease (23.2%) in milk fat content, induced by the high dosage (6 g/d per doe) of trans-10, cis-12 CLA supplementation at d 13 of treatment, resulted in decreases of cheese yield and moisture of 10.2 and 10.0%, respectively. Although CLA supplementation increased the hardness, springiness, and chewiness, and decreased the cohesiveness and adhesiveness of cheeses, no obvious defects were detected and no significant differences were found in sensory scores among cheeses. In conclusion, milk fat depression induced by a dietary CLA supplement containing trans-10, cis-12 CLA resulted in changes of fat-to-protein ratio in cheese milk and consequently affected properties of semi-hard goat cheese.

A 100-Year Review: Advances in goat milk research

“…In the same issue of JDS, Luna et al (2008) reported increases in α-linolenic acid, CLA, vaccenic acid, and minor CLA isomers in the milk of goats fed whole linseed and sunflower oil. Subsequently, Chen et al (2009) demonstrated that feeding a dietary supplement containing trans-10,cis-12 CLA (3 to 6 g/d per goat) reduced milk fat synthesis in dairy goats and decreased cheese moisture and yield. Martínez Marín et al ( 2012) fed increasing amounts of 3 plant oils (linseed oil, high oleic sunflower oil, and regular sunflower oil) to dairy goats.…”

Dietary fatty acid intervention of lactating cows simultaneously affects lipid profiles of meat and milk

“…This aspect is of special relevance, as C18:1 trans ‐10 and CLA trans ‐10, cis ‐12 are regarded as major suppressors of lipogenic gene expression and de novo FA synthesis in mammary gland as well as adipose tissue 29–32. In this context, milk fat synthesis was also found to be reduced by supplementation of lactating dairy goats with exogenous CLA trans ‐10, cis ‐12 33. The relationship of r = − 0.7 between milk fat content and CLA trans ‐10, cis ‐12 amount obtained in this study corresponds to findings of Shingfield and Griinari29 that CLA trans ‐10, cis ‐12 unequivocally inhibits milk fat synthesis, although CLA trans ‐10, cis ‐12 contents did not fully explain diet‐induced MFD.…”

Mexican tropical cream cheese yield using low-fat milk induced by trans-10, cis-12 conjugated linoleic acid: effect of palmitic acid

“…This can be achieved by adding ingredients that contain both CLA isomers to the diet of dairy cows (Bauman, Harvatine, & Lock, 2011), thus increasing said isomers in the milk, and consequently in cheese. However, the trans-10, cis-12 isomer inhibits fat synthesis, and consequently decreases fat concentration in milk (Schiavon et al, 2016), negatively affecting cheese yield (Chen et al, 2009), since all fats after casein are the most important component in the dry matter composition of cheese (Guinee, Mulholland, Kelly, & Callaghan, 2007). Additionally, this fat decrease in milk caused by the trans-10, cis-12 ALC isomer increases the protein-to-fat ratio (PFR) (Chen et al, 2009), which should be between 0.70 and 0.90.…”

“…However, the trans-10, cis-12 isomer inhibits fat synthesis, and consequently decreases fat concentration in milk (Schiavon et al, 2016), negatively affecting cheese yield (Chen et al, 2009), since all fats after casein are the most important component in the dry matter composition of cheese (Guinee, Mulholland, Kelly, & Callaghan, 2007). Additionally, this fat decrease in milk caused by the trans-10, cis-12 ALC isomer increases the protein-to-fat ratio (PFR) (Chen et al, 2009), which should be between 0.70 and 0.90. Values outside this range cause negative effects in cheese firmness and increase the rate of syneresis in cheese.…”