Grasas y Aceites, Vol 55, No 2 (2004)

Effect of the reduction of the ewe's milk fat on the cholesterol content in cheese


https://doi.org/10.3989/gya.2004.v55.i2.155

M. Castiella
Universidad Pública de Navarra. Área de Nutrición y Bromatología, Spain

P. Larráyoz
Universidad Pública de Navarra. Área de Nutrición y Bromatología, Spain

F. C. Ibáñez
Universidad Pública de Navarra. Área de Nutrición y Bromatología, Spain

P. Torre
Universidad Pública de Navarra. Área de Nutrición y Bromatología, Spain

A. I. Ordóñez
Universidad Pública de Navarra. Área de Nutrición y Bromatología, Spain

Abstract


Cardiovascular problems among the population have caused the presence of numerous low fat products in the dairy market, however no low fat ewe's milk cheeses have been commercialized. The effect of the reduction in the fat content of ewe's milk destined for cheese making on the fat, dry matter and cholesterol contents of cheeses ripened for 60, 90 and 120 days has been studied. Cheeses elaborated from low fat milks retained less water at the final stage of ripening. The cholesterol content expressed as a percentage of dry matter significatively increased during the maturation of low fat cheeses. A reduction of 50 % in the fat content of ewe's milk produced a decrease in fat and cholesterol of 33 % and 25 % respectively in the cheese. A reduction of 75 % in the fat content of ewe's milk produced a reduction in fat and cholesterol of 50% in the cheese. One portion of ripened ewe's milk cheese ( 60 g ) elaborated from 2, 4, and 8 % of fat content contributes to 22, 30 and 41 % of the recommended daily allowances (RDAs) for the Spanish population (300 mg of cholesterol per day).

Keywords


Cholesterol; Ewe’s milk; Gas chromatography; Low fat cheese

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