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

Abstract

SUMMARY: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 RESUMEN: Estudio comparativo del perfil de ácidos grasos de quesos de oveja comerciales. Este estudio fue llevado a cabo para caracterizar el perfil de AG de quesos de oveja que se comercializan en Chile. Cincuenta y ocho quesos fueron recogidos de supermercados de 5 ciudades de Chile de los cuales 34 fueron de oveja, 7 de cabra, 11 de vaca, 4 de mezcla de leche de oveja, cabra y vaca y 2 de mezcla de leche de oveja y vaca. Comparado con quesos de vaca y cabra (3.4 y 2.5 g·100g −1 ), los quesos de oveja (3.8 g·100g −1 ) presentaron mayor contenido de C18:1t. Los AG saturados y poliinsaturados tuvieron concentraciones más altas en los quesos de cabra que en los quesos de oveja y vaca. La relación n6/n3 fue más alta en quesos de cabra (6.1) que en quesos de oveja y vaca (3.8 y 5.2). El índice aterogénico no fue afectado por el tipo de queso, sin embargo, el índice trombogénico fue menor en quesos de oveja (2.8) que en quesos de cabra y vaca (3.8 y 5.2). La relación n6/n3 y el índice trombogénico fueron menores en quesos chilenos que en quesos importados de Europa. El perfil de AG de quesos puede ser usado para diferenciar entre especies animales de las cuales proviene el queso y hasta cierto grado, el origen geográfico, ofreciendo indicios sobre el tipo de alimento y sistema productivo animal del cual provienen los quesos. PALABRAS CLAVE: Ácidos grasos; Leche; Oveja; QuesoCitation/Cómo citar este artículo: Aguilar C, Toro-Mujica P, Vargas-Bello-Pérez E, Vera R, Ugalde C, Rodríguez S, Briones I. 2014. A comparative study of the fatty acid profiles in commercial sheep cheeses. Grasas Aceites 65 (4): e048.

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

“…As compared with other reports, the content of C18:0 in cheeses analyzed in our study was lower than that assayed in 'hard' cow's milk cheeses from Poland derived from the summer season and sheep cheeses from Spain (Aguilar et al, 2014;Rutkowska et al, 2009). The higher content of C18:0 in milk fat from the summer season than in milk fat from the winter season was also noted by other authors (Ledoux et al, 2005;Rutkowska & Adamska, 2011).…”

“…0.89-1.56 g/100g FA (Camembert-type cheeses) and 1.06-1.59 g/100 g FA (Brietype cheeses). As compared with other reports, higher contents of linoleic acid were determined in different types of Greek cheese, sheep cheeses in Chile as well as in 'hard' cow's milk cheeses in Poland derived from the summer season (Aguilar et al, 2014;Rutkowska et al, 2009;Zlatanos et al, 2002). Regarding the n-3 family FAs, the highest content was assayed for α-linolenic acid (c-9 c-12 c-15 C18:3), i.e.…”

“…Both the Camembert-type and the Brie-type cheeses were characterized by a high total content of SCSFAs in fat that ranged from 15.03 to 18.74 g/100 g FA (Tables 1 and 2). The SCSFAs content differed statistically between the samples in both groups of cheeses and was higher than in 'hard' cow Chile, Polish and Italian and Turkish cheeses (Aguilar et al, 2014;Kinik, Gursoy, & Seckin, 2005;Prandini et al, 2007;Rutkowska et al, 2009).…”

“…A much higher content of C12:0 was assayed in cheeses made of goat milk (Aguilar et al, 2014;Prandini et al, 2007). These differences were, however, due to the origin of milk, namely to animal species.…”

“…Several surveys presented results of FA composition comparison in cheeses produced from milk of different ruminant species: sheep, goat, and cow (Aguilar et al, 2014;Prandini, Sigolo, & Piva, 2011). While, other reports were focused on FAs of traditional (national) cheeses made of cow, buffalo, or sheep milk (Bergamo, Fedele, Iannibelli, & Marzillo, 2003;De Noni & Battelli, 2008;Prandini, Sigolo, Tansini, Brogna, & Piva, 2007;Zlatanos, Laskaridis, Feist, & Sagredos, 2002) as well as popular hard cheeses produced from cow milk (Rutkowska, Sadowska, Tabaszewska, & Stołyhwo, 2009).…”