Grasas y Aceites, Vol 69, No 2 (2018)

Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses


https://doi.org/10.3989/gya.1217172

D. Hirigoyen
Dpto. de Ciencia y Tecnología de la Leche. Facultad de Veterinaria. Universidad de la República - Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay
orcid http://orcid.org/0000-0001-9973-0158

R. de los Santos
Dpto. de Ciencia y Tecnología de la Leche. Facultad de Veterinaria. Universidad de la República, Uruguay
orcid http://orcid.org/0000-0002-6173-6973

M. F. Calvo
Cooperativa Laboratorio Veterinario de Colonia (COLAVECO), Uruguay
orcid http://orcid.org/0000-0002-8653-5916

A. González-Revello
Dpto. de Ciencia y Tecnología de la Leche. Facultad de Veterinaria. Universidad de la República, Uruguay
orcid http://orcid.org/0000-0001-7488-7925

M. Constantin
Cooperativa Laboratorio Veterinario de Colonia (COLAVECO), Uruguay
orcid http://orcid.org/0000-0001-6529-5186

Abstract


The basic chemical composition and the fatty acid (FA) profile of Uruguayan Colonia cheese, consumed in the Mercosur region, were determined. 24 cheeses from different dairy farms: 10 elaborated in autumn and 14 in spring, were analyzed. Those cheeses are made from cow´s milk, whose diet was composed of 50% pasture system, 25% concentrate, and 25% silage reserves. The cheese making and ripening time were similar. Seasonal differences emerged in the profiles of saturated FA (SFA), unsaturated FA (UFA) and polyunsaturated FA (PUFA). The seasonal comparation of polyunsaturated FA (PUFA) as well as the CLA isomer such as C18:2 t10c12 showed significant differences (p < 0.05). CLA isomer such as C18:2 c9t11, showed no differences (p > 0.05). The atherogenesis index (AI) = 2.21 and thrombogenicity (IT) = 2.84, were calculated and discussed.

Keywords


Cheese; CLA–Conjugated Linoleic Acid; Fatty Acid; IA – Index of Atherogenicity; IT – Index of Thrombogenicity

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References


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