TITLE

FATTY ACID PROFILE OF CHEESE PRODUCED WITH MILK FROM COWS GRAZING ON MOUNTAIN PASTURES

AUTHOR(S)
Innocente, N.; Praturlon, D.; Corradini, C.
PUB. DATE
July 2002
SOURCE
Italian Journal of Food Science;2002, Vol. 14 Issue 3, p217
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The fatty acid profile of mountain cheese produced in the summer, when the dairy cows are put out to summer alpine pasture, was compared with that of cheese from cows kept inside cow-sheds and fed harvested forage and grain. The mountain cheese was characterised by a higher unsaturated fatty acid content and lower levels of saturated fatty acids with respect to the corresponding cheeses produced in the plains. The unsaturated fatty acid content in the mountain cheese was 44.10% of the total fatty acids and 33.21% of the total fatty acids for the cheeses from the plains. Conversely, the saturated fatty acid contents were 53.74% and 63.44% of the total fatty acids for the mountain cheeses and those from the plains, respectively. The C 18:1/C 16 ratio was always higher in mountain cheese (1.37) than in cheese from the plains (0.85). The c9,t-11 isomer of the C: 18 fatty acid was found in appreciably higher amounts in the mountain cheese (1.63% of the total fatty acids measured) compared to that from the plains (0.75% of the total). Indexes useful for identifying the dairy products from the mountain have been specified. Results show that cheese manufactured from milk produced by cows grazing in the mountain pastures was rich in unsaturated fatty acids and the c9,t- 11 isomer of conjugated linoleic acid that have been shown to have potential health benefits for humans compared with cheese from milk produced by cows fed stored forage and grain.
ACCESSION #
7657348

 

Related Articles

  • Conjugated Linoleic Acid Contents in Cheeses of Different Compositions During Six Months of Ripening. Lobos-Ortega, Iris; Revilla, Isabel; Gonz�lez-Mart�n, Mar�a Inmaculada; Hern�ndez-Hierro, Jos� Miguel; Vivar-Quintana, Ana; Gonz�lez-P�rez, Claudio // Czech Journal of Food Science;2012, Vol. 30 Issue 3, p220 

    The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after...

  • Yak cheese may be better than cow's cheese for heart health.  // New Scientist;3/22/2008, Vol. 197 Issue 2648, p18 

    The article discusses a research by Mamun Or-Rashid and colleagues which compared the fatty-acid content of cheese made from a Nepalese yak's milk and a standard Canadian cheddar. Authors found that the yak cheese had a lower overall fat content and, compared with cow's milk cheese, contained...

  • Microbial production of a novel trihydroxy unsaturated fatty acid from linoleic acid. Hou, C T; Brown, W; Labeda, D P; Abbott, T P; Weisleder, D // Journal of Industrial Microbiology & Biotechnology;Jul97, Vol. 19 Issue 1, p34 

    A bacterium isolated from a dry soil sample collected from McCalla, AL, USA, converted linoleic acid to a novel compound, 12,13,17-trihydroxy-9 (Z)-octadecenoic acid (THOA). The organism is a Gram-positive, non-motile rod (0.5 �m 3 2 �m). It was identified as a species of Clavibacter...

  • CONJUGATED LINOLEIC ACID. Drozd, Shelley // Runner's World;Sep2005, Vol. 40 Issue 9, p48 

    Presents information on conjugated linoleic acid, a type of fat found primarily in milk and cattle meat.

  • CLA.  // Muscle & Performance;Sep2011, Vol. 3 Issue 9, p26 

    The article offers information on a study which examined the beneficial properties of conjugated linoleic acid (CLA) despite the fact that it is a trans-fatty acid.

  • A New Perspective on trans,trans Conjugated Linoleic Acid (CLA), an Overlooked CLA Isomer. Shah, Utkarsh; Baum, Jamie; Proctor, Andrew // Journal of the American Oil Chemists' Society (JAOCS);Mar2014, Vol. 91 Issue 3, p521 

    A letter to the editor is presented on the health benefits of trans, trans conjugated linoleic acid (CLA).

  • Content and distribution of conjugated linoleic acid isomers in bovine milk, cheese and butter from Azores. PESTANA, Jos� M.; MARTINS, Susana I. V.; ALFAIA, Cristina M. M.; LOPES, Paula A.; COSTA, Ana S. H.; BESSA, Rui J. B.; CASTRO, Matilde L. F.; PRATES, Jos� A. M. // Dairy Science & Technology (EDP Sciences);2009, Vol. 89 Issue 2, p193 

    Pasture intake is a major factor affecting the content and the distribution of the conjugated linoleic acid (CLA) isomers in bovine milk fat. The aim of this study was to determine the CLA contents and its isomeric distribution in milk, cheese and butter from Azores, a Portuguese archipelago in...

  • CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL CHARACTERIZATION OF ORGANIC FONTINA PDO CHEESE. Renna, M.; Garda, A.; Lussiana, C.; Ambrosoli, R.; Battaglini, L. M. // Italian Journal of Food Science;2009, Vol. 21 Issue 3, p287 

    Chemical, microbiological and nutritional characteristics of organic Fontina, an Italian Protected Designation of Origin (PDO) raw cow's milk cheese, and of bulk milk used for its production, were studied. Organic winter-indoor and summer-pasture productions were compared; organic summer samples...

  • Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses. Lima Alves, Larissa; Santos Richards, Neila; Mariutti, Lilian; Nogueira, Gislaine; Bragagnolo, Neura // European Food Research & Technology;Oct2011, Vol. 233 Issue 4, p667 

    The aim of this study was to evaluate the changes in the lipid profile, especially in conjugated linoleic acid (CLA), in 12 cream cheese batches with different prebiotic (inulin) and probiotic ( Bifidobacterium animalis and Lactobacillus acidophilus) concentrations stored for 45 days at 8 ±...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics