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

D. Hirigoyen; R. de los Santos; M. F. Calvo; A. González-Revello; M. Constantin

doi:10.3989/gya.1217172

Authors

D. Hirigoyen Dpto. de Ciencia y Tecnología de la Leche. Facultad de Veterinaria. Universidad de la República - Instituto Nacional de Investigación Agropecuaria (INIA) https://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 https://orcid.org/0000-0002-6173-6973
M. F. Calvo Cooperativa Laboratorio Veterinario de Colonia (COLAVECO) https://orcid.org/0000-0002-8653-5916
A. González-Revello Dpto. de Ciencia y Tecnología de la Leche. Facultad de Veterinaria. Universidad de la República https://orcid.org/0000-0001-7488-7925
M. Constantin Cooperativa Laboratorio Veterinario de Colonia (COLAVECO) https://orcid.org/0000-0001-6529-5186

DOI:

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

Keywords:

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

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.

Downloads

Download data is not yet available.

References

Adamska A, Rasi?ska E, Rutkowska J, Antoniewska A. 2017. Fatty acid profile of commercial Camembert – and Brie – type cheeses available on the Polish market. CyTA – J. Food 15, 639–645. https://doi.org/10.1080/19476337.2017.1331266

Bauman DE, Corl BA, Baumgard LH, Griinari JM. 2001. Conjugated linoleic acid (CLA) and the dairy cow, in Garnsworthy PC, Wiseman J (Eds.) Recent Advances in Animal Nutrition. Nottingham University Press, Nottingham, pp. 221–250.

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. https://doi.org/10.1002/ejlt.200700080

Chouinard PY, Corneau L, Kelly ML, Griinari JM, Bauman DE. 1998. Effect of dietary manipulation on milk conjugated linoleic acid concentrations. J. Dairy Sci. 81, p.233.

Collomb M, Schmid A, Sieber R, Wechsler D, Ryhänen EL. 2006. Conjugated linoleic acids in milk fat: Variation and physiological effects. Int. Dairy J. 16, 1347–1361. https://doi.org/10.1016/j.idairyj.2006.06.021

Croissant AE, Washburn SP, Dean LL, Drake MA. 2007. Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture–Based Production Systems. J. Dairy Sci. 90, 4942–4953. https://doi.org/10.3168/jds.2007-0456 PMid:17954733

De Noni I, Battelli G. 2008. Terpenes and fatty acid profiles of milk fat and "Bitto" cheese as affected by transhumance of cows on different mountain pastures. Food Chem. 109, 299–309. https://doi.org/10.1016/j.foodchem.2007.12.033 PMid:26003351

FAO. 2010. Fats and fatty acids in human nutrition: Report of an expert consultation, in FAO Food and Nutrition Paper N° 91. Rome, Italy, pp. 1–166.

Gagliostro GA. 2004. Control nutricional del contenido de ácido linoleico conjugado (CLA) en leche y su presencia en alimentos naturales funcionales. 2. Producción de leche alto CLA a través de la suplementación estratégica de la vaca lechera. Rev. Arg. Prod. Anim. 24, 137–163.

Haug A, Høstmark AT, Harstad OM. 2007. Bovine milk in human nutrition–a review. Lipids Health Dis. 6, 25. https://doi.org/10.1186/1476-511X-6-25 PMid:17894873 PMCid:PMC2039733

ISO 5534:2004. Cheese and processed cheese–Determination of the total solids content (reference method). International Organization for Standardization. Geneva (ISO 5534).

ISO 707:2008. Milk and milk products–guidance on sampling. International Organization for Standardization, Geneva (ISO 707/IDF 050).

ISO 3433:2008. Cheese–Determination of fat content–Van Gulik method. International Organization for Standardization, Geneva (ISO 3433).

Jensen RG. 2002. The Composition of Bovine Milk Lipids: January 1995 to December 2000. J. Dairy Sci. 85, 295–350. https://doi.org/10.3168/jds.S0022-0302(02)74079-4

Kelley NS, Hubbard NE, Erickson KL. 2007. Conjugated linoleic acid isomers and cancer. J. Nutr. 137, 2599–2607. https://doi.org/10.1093/jn/137.12.2599 PMid:18029471

Lock AL, Bauman DE. 2004. Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health. Lipids 39, 1197–1206. https://doi.org/10.1007/s11745-004-1348-6 PMid:15736916

Luna P, De La Fuente MA, Juárez M. 2005. Conjugated linoleic acid in processed cheeses during the manufacturing stages. J. Agric. Food Chem. 53, 2690–2695. https://doi.org/10.1021/jf048091x PMid:15796612

MERCOSUR. 1994. Reglamento Técnico General MERCOSUR de Identidad y Calidad de Quesos. MERCOSUR – GMC – RESOLUCIÓN N. º 079/94.

Park Y. 2009. Conjugated linoleic acid (CLA): Good or bad trans fat? J. Food Compos. Anal. 22, 4–12. https://doi.org/10.1016/j.jfca.2008.12.002

Parodi PW. 1997. Cows' milk fat components as potential anticarcinogenic agents. J. Nutr. 127, 1055–1060. https://doi.org/10.1093/jn/127.6.1055 PMid:9187617

Poppitt SD, Keogh GF, Mulvey TB, McArdle BH, MacGibbon AKH, Cooper GJS. 2002. Lipid–lowering effects of a modified butter–fat: a controlled intervention trial in healthy men. Eur. J. Clin. Nutr. 56, 64–71. https://doi.org/10.1038/sj.ejcn.1601282 PMid:11840182

Prandini A, Sigolo S, Tansini G, Brogna N, Piva G. 2007. Different level of conjugated linoleic acid (CLA) in dairy products from Italy. J. Food Compos. Anal. 20, 472–479. https://doi.org/10.1016/j.jfca.2007.03.001

Rutkowska J, Adamska A, Bialek M. 2012. Fatty acid profile of the milk of cows reared in the mountain region of Poland. J. Dairy Res. 79, 469–476. https://doi.org/10.1017/S0022029912000428 PMid:23089265

Sacks FM, Katan M. 2002. Randomized clinical trials on the effects of dietary fat and carbohydrate on plasma lipoproteins and cardiovascular disease. Am. J. Med. 113, 13–24. https://doi.org/10.1016/S0002-9343(01)00987-1

Stanton C, Lawless F, Kjellmer G, Harrington D, Devery R, Connolly JF, Murphy J. 1997. Dietary influences on bovine milk cis-9, trans-11-conjugated linoleic acid content. J. Food Sci. 62, 1083–1086. https://doi.org/10.1111/j.1365-2621.1997.tb15043.x

Ulbricht TLV, Southgate DAT. 1991. Coronary heart disease: seven dietary factors. Lancet 338, 985–992. https://doi.org/10.1016/0140-6736(91)91846-M

Vieitez I, Callejas N, Saibene M, Cabrera L, Irigaray B, Grompone, MA. 2013. Fatty acids and triglycerides composition in Uruguayan cow, sheep and goat cheeses. J. Food Sci. Eng. 3, 379–387.

Whigham LD, O'Shea M, Mohede ICM, Walaski HP, Atkinson RL. 2004. Safety profile of conjugated linoleic acid in a 12–month trial in obese humans. Food Chem. Toxicol. 42, 1701–1709. https://doi.org/10.1016/j.fct.2004.06.008 PMid:15354322

WHO/FAO. 1994. Fats and oils in human nutrition: Report of the joint expert consultation, in FAO Food and Nutrition paper N° 57. Rome, Italy, 147 p.

Wyss U, Collomb M. 2008. Influence of forage from grassland on the fatty acid content of milk fat, in Biodiversity and animal feed: future challenges for grassland production. Proceedings of the 22nd General Meeting of the European Grassland Federation. Uppsala, Sweden, pp. 421–423.