Grasas y Aceites, Vol 65, No 4 (2014)

A comparative study of the fatty acid profiles in commercial sheep cheeses


https://doi.org/10.3989/gya.0460141

C. Aguilar
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile

P. Toro-Mujica
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile

E. Vargas-Bello-Pérez
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile

R. Vera
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile

C. Ugalde
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile

S. Rodríguez
Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile

I. Briones
Fondo para la Innovación Agraria, Ministerio de Agricultura, Chile

Abstract


The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat’s milk, 11 from cow’s milk, 4 from a mixture of sheep, goat and cow’s milk and 2 from a mixture of sheep and cow’s milk. Compared to the cow and goat cheese (3.4 and 2.5 g·100g−1), the sheep cheese (3.8 g·100g−1) contained higher contents of C18:1t. The saturated and polyunsatured FA contents were greater in goat cheese than in sheep and cow cheese. The n6/n3 ratio was greater in goat (6.1) cheese than in sheep and cow cheese (3.8 and 5.2). The atherogenicity index was unaffected by cheese type, however, the thrombogenic index was lower in sheep cheese (2.8) than in goat and cow cheese (3.1 and 2.9). The n6/n3 ratio and thrombogenic index were lower in Chilean sheep cheese than in those imported from Europe. The fatty acid profile of cheese can be used to differentiate animal species from which the cheese is made and to some extent the geographical origin that may give some insight as to animal feed and production management.

Keywords


Cheese; Fatty acids; Milk; Sheep

Full Text:


HTML PDF XML

References


Aldai N, de Renobales M, Barron LJR, Kramer JKG. 2013. What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements. Eur. J. Lipid Sci. Tech. 115, 1378–1401. http://dx.doi.org/10.1002/ejlt.201300072

Astrup A, Dyerberg J, Elwood P, Hermansen K, Hu FB, Jakobsen MU, Kok FJ, Krauss RM, Lecerf JM, LeGrand P, Nestel P, Riserus U, Sanders T, Sinclair A, Stender S, Tholstrup T, Willett WC. 2011. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010? Am. J. Clin. Nutr. 93: 684–688. http://dx.doi.org/10.3945/ajcn.110.004622 PMid:21270379 PMCid:PMC3138219

Bauman DE, Griinari JM. 2003. Nutritional regulation of milk fat synthesis. Annu. Rev. Nutr. 23, 203–227. http://dx.doi.org/10.1146/annurev.nutr.23.011702.073408 PMid:12626693

British Department of Health. 1994. Nutritional aspects of cardiovascular disease. Report on Health and Social Subjects N° 46, HMSO, London, UK, 1994.

Bunout D, Escobar E. 2000. Prevención de enfermedades cardiovasculares: ¿deben aplicarse los mismos criterios en América Latina que en Europa y Norte América? Rev. Esp. Cardiol. 53, 889–895. PMid:10944985

Carta A, Casu S, Usai MG, Addis M, Fiori M, Fraghí A, Miari S, Mura L, Piredda G, Schibler L, Sechi T, Elsen JM, Barillet F. 2008. Investigating the genetic component of fatty acid content in sheep milk. Small Ruminant Res. 79, 22–28. http://dx.doi.org/10.1016/j.smallrumres.2008.07.015

Chilliard Y, Glasser F, Ferlay A, Bernard L, Rouel J, Doreau M. 2007. Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat. Eur. J. Lipid Sci. Technol. 109, 828–855. http://dx.doi.org/10.1002/ejlt.200700080

Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497–509. PMid:13428781

Ledoux M, Laloux L, Wolff RL. 2000. Analytical methods for determination of trans-C18 fatty acid isomers in milk fat. A review. Analusis, 28, 402–412. http://dx.doi.org/10.1051/analusis:2000125

Luna P, Fontecha J, Juarez M, de la Fuente MA. 2005. Changes in the milk and cheese fat composition of ewes fed commercial supplements containing linseed with special reference to the CLA content and isomer composition. Lipids 40, 445–454. http://dx.doi.org/10.1007/s11745-005-1403-3 PMid:16094853

Martínez S, Franco I, Carballo J. 2011. Spanish goat and sheep milk cheeses. Small Ruminant Res. 101, 41–54. http://dx.doi.org/10.1016/j.smallrumres.2011.09.024

Mohammadzadeh M, Faramarzi E, Mahdavi R, Nasirimotlagh B, Jafarabadi MA. 2013. Effect of conjugated linoleic acid supplementation on inflammatory factors and matrix metalloproteinase enzymes in rectal cancer patients undergoing chemoradiotherapy. Integr. Cancer Ther. 12, 496–502. http://dx.doi.org/10.1177/1534735413485417 PMid:23632235

Nudda A, McGuire MA, Battacone G, Pulina G. 2005. Seasonal variation in conjugated linoleic acid and vaccenic acid in milk fat of sheep and its transfer to cheese and ricotta. J Dairy Sci. 88, 1311–1319. http://dx.doi.org/10.3168/jds.S0022-0302(05)72797-1

O'Donnell AM, Spatny KP, Vicini JL, Bauman DE. 2010. Survey of the fatty acid composition of retail milk differing in label claims based on production management practices. J Dairy Sci. 93, 1918–1925. http://dx.doi.org/10.3168/jds.2009-2799 PMid:20412905

Office of Agrarian Studies and Policies (ODEPA). 2012. Estadísticas /por macro rubros/ lácteas. available at: http://www.odepa.gob.cl/jsp/lacteos/seil/seili5trp_enc.jsp. (accessed 10 December 2012).

Park YW, Juárez M, Ramos M, Haenlein GFW. 2007. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Res. 68, 88–113. http://dx.doi.org/10.1016/j.smallrumres.2006.09.013

Partidário AM, Ribeiro JCS, Prates JAM. 2008. Fatty acid composition and nutritional value of fat in three PDO ewe's milk Portuguese cheeses. Dairy Sci. Technol. 88, 683–694. http://dx.doi.org/10.1051/dst:2008032

Riedel JL, Casasus I, Bernues A. 2007. Sheep farming intensification and utilization of natural resources in a Mediterranean pastoral agro-ecosystem. Livest. Sci. 111, 153–163. http://dx.doi.org/10.1016/j.livsci.2006.12.013

Sanz Sampelayo MR, Chilliard Y, Schmidely P, Boza J. 2007. Influence of type of diet on the fat constituents of goat and sheep milk. Small Ruminant Res. 68, 42–63. http://dx.doi.org/10.1016/j.smallrumres.2006.09.017

Shingfield KJ, Bernard L, Leroux C, Chilliard Y. 2010. Role of trans fatty acids in the nutritional regulation of mammary lipogenesis in ruminants. Animal 4, 1140–1166. http://dx.doi.org/10.1017/S1751731110000510 PMid:22444614

Simopoulos AP. 2000. Human requirement for n-3 polyunsaturated fatty acids. Poultry Sci. 79, 961–970. http://dx.doi.org/10.1093/ps/79.7.961 PMid:10901194

Sukhija PS, Palmquist DL. 1988. Rapid method for determination of total fatty-acid content and composition of feedstuffs and feces. J. Agric. Food Chem. 36, 1202–1206. http://dx.doi.org/10.1021/jf00084a019

Toro-Mujica P, García A, Gómez-Castro AG, Acero R, Perea J, Rodríguez-Estévez V, Aguilar C, Vera R. 2011. Technical efficiency and viability of organic dairy sheep farming systems in a traditional area for sheep production in Spain. Small Ruminant Res. 100, 89–95. http://dx.doi.org/10.1016/j.smallrumres.2011.06.008

Ulbricht TLV, Southgate DAT. 1991. Coronary Heart-Disease -7 Dietary Factors. Lancet 338, 985–992. http://dx.doi.org/10.1016/0140-6736(91)91846-M

Vargas-Bello-Pérez E, Vera R, Aguilar C, Lira R, Pe-a I, Fernández J. 2013a. Feeding olive cake to ewes improves fatty acid profile of milk and cheese. Anim. Feed Sci. Tech. 184, 94–99. http://dx.doi.org/10.1016/j.anifeedsci.2013.05.016

Vargas-Bello-Pérez E, Vera R, Aguilar C, Lira R, Pe-a I, Valenzuela A, Cerda H. 2013b. Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes. Grasas Aceites 64, 295–303. http://dx.doi.org/10.3989/gya.108312

Vargas-Bello-Pérez E, Garnsworthy PC. 2013 Trans fatty acids and their role in the milk of dairy cows. Ciencia Inv. Agr. 40, 449–473.

Vera R, Aguilar C, Lira R. 2009. Differentiation of sheep milk and cheese based on quality and composition. Ciencia Inv. Agr. 36, 307–328.

Walther B, Schmid A, Sieber R, Wehrmu.ller K. 2008. Cheese in nutrition and health. Dairy Sci. Technol. 88, 389–405. http://dx.doi.org/10.1051/dst:2008012

Williams CM. 2000. Dietary fatty acids and human health. Ann. Zootech. 49, 165–180. http://dx.doi.org/10.1051/animres:2000116

Young JF, Therkildsen M, Ekstrand B, Che BN, Larsen MK, Oksbjerg N, Stagsted J. 2013. Novel aspects of health promoting compounds in meat. Meat Sci. 95, 904–911. http://dx.doi.org/10.1016/j.meatsci.2013.04.036 PMid:23688796

Zhang RH, Mustafa AF, Zhao X. 2006. Effects of feeding oilseeds rich in linoleic and linolenic fatty acids to lactating ewes on cheese yield and on fatty acid composition of milk and cheese. Anim. Feed Sci. Tech. 127, 220–233. http://dx.doi.org/10.1016/j.anifeedsci.2005.09.001




Copyright (c) 2014 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es