Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

Domagała, Jacek; Pluta-Kubica, Agnieszka; Pustkowiak, H.

doi:10.17221/397/2012-cjfs

Cited by 6 publications

(5 citation statements)

References 20 publications

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“…1999) and the production process of dairy products itself (Domagała et al . 2013; Laskaridis et al . 2013).…”

Section: Resultsmentioning

confidence: 99%

“…These results show that a separation of the six origins based on FA profiling was possible; however, care must be taken when interpreting the results as other factors than origin influence the FA profile in milk and cheese. The two main sources of milk fatty acids are the feed and the microbial activity in the rumen (Parodi 2004), but a series of additional factors impact on the FA composition in milk and cheese (Elgersma et al 2006; Ke z sek et al 2014), including management systems (Walker et al 2004;Butler et al 2009;Akbaridoust et al 2014), genetic characteristics of the animals (Lawless et al 1999) and the production process of dairy products itself (Domagała et al 2013;Laskaridis et al 2013). The husbandry management system such as biological, extensive, intensive or summer farming on mountain pasture is known to change the FA profile significantly (Butler et al 2009;Romanzin et al 2013;Bonanno et al 2013).…”

Section: Targeted Fatty Acid Profiling By Gc-fidmentioning

confidence: 99%

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Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS

Eisenstecken¹,

Stanstrup

Robatscher³

et al. 2020

Int J of Dairy Tech

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“…1999) and the production process of dairy products itself (Domagała et al . 2013; Laskaridis et al . 2013).…”

Section: Resultsmentioning

confidence: 99%

Section: Targeted Fatty Acid Profiling By Gc-fidmentioning

confidence: 99%

Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS

Eisenstecken¹,

Stanstrup

Robatscher³

et al. 2020

Int J of Dairy Tech

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“…A more considerable decrease in UFA was detected especially in MUFA content, which corresponded to the balancing of energy status (Bauman & Griinari 2003;Ducháček et al 2012cDucháček et al , 2013. The incidence of milk UFA is desirable for the consumer health, especially in relation to the content of conjugated linoleic acid (CLA) (Dhiman et al 1999;Domagala et al 2013) and other essential FA (Innis 2007). These affect metabolism as biologically active substances.…”

Section: Resultsmentioning

confidence: 99%

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Duchãcek¹,

Stádník²,

Ptáček³

et al. 2014

Czech J. Food Sci.

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Ducháček J., Stádník L., Ptáček M., Beran J., Okrouhlá M., Čítek J., Stupka R. (2014): Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk. Czech J. Food Sci., 32: 273-279.We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1 st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7 th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio in milk were applied for precise determination of the NEB breakpoint during the observed period. The effects of parity, NEB, regression on lactation week and fat to protein ratio were evaluated using SAS 9.3. Milk contained a lower proportion of SFA as well as equally higher UFA (± 2.13%; P < 0.01) during the NEB period. The overcoming of NEB caused an increase in SFA, however, and simultaneously a significant decline in total HCFA (-1.86%; P < 0.01) as well as main MUFA (-1.81%, P < 0.05). The results document the necessity of increasing Holstein cow robustness to meet the production conditions in dairy farms in relation to the requirement of higher nutrient quality as well as the potential health benefits of cow's raw milk for consumers.

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“…Total lipids were extracted according to the Folch et al [29] method, with modifications, while the esterification and determination of total fatty acid composition were carried out according to the de Man [30] method. The applied modifications were previously described by Domagała et al [31]. A Supelcowax 10 column (with dimensions 30 m × 0.25 mm × 0.23 μm) and a gas chromatograph-Trace GC Ultra (Thermo Electron Corp., Waltham, USA), were used.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

et al. 2021

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The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

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Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

Cited by 6 publications

References 20 publications

Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS

Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

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