Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels

Abstract

The aim of the study was to evaluate the effect of feed management on conjugated linoleic acid (CLA) level in milk and subsequently on fatty acid profile of cheese. Twenty cows were divided into 2 groups, fed on grass silage and pasture feed with sunflower supplementation for 14 days. Milk samples were collected and analyzed for composition and fatty acid profile using gas chromatograph. Cheddar cheese was manufactured from both milk types and ripened for 120 days. During ripening, it was analyzed for composition and fatty acid quantification. The supplemented diet significantly increased the CLA content in milk. Similarly the cis-9, trans-11 CLA content in Cheddar cheese were more than twofold in case of supplemented diet as compared to grass silage. During ripening, CLA concentration remained stable. The sunflower supplementation showed no effect on cheese composition. Hence, supplemented pasture resulted in elevated CLA content in milk compared to grass silage.

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“…13.61%. The buffalo milk has higher content of total solids, lactose, fat and protein than cow milk, which makes it suitable for manufacturing of milk products, especially cheese production (Rafiq et al, 2016;Murtaza et al, 2014). Results of these current analyses were agreed with the findings of protein, fat, acidity and pH of buffalo milk by Ahmad et al (2013).…”

Fatty acids composition and trans isomers in cheeses and cheese-like products

“…The results of some studies indicate that e.g. the industrial technological processing, the time of ripening, or the applied additions may promote an increase of CLA participation in fatty acids composition of some types of cheeses (Bzducha--Wróbel and Obiedziński, 2009;Kim et al, 2009;Lin, 2000;Murtaza et al, 2014). The carried out studies proved that the CLA contents in the examined commercial and farmer cheeses showed no meaningful differences (Table 2).…”

“…The proportion of CLA in milk from the pasture feeding season is four-fold higher than that from the cowshed feeding (Lipiński et al, 2012;Żegarska et al, 2006). The level of cis9trans11 C18:2 acid in dairy products may differ from the one in milk, being the raw material for their production (Lin, 2000;Murtaza et al, 2014). The results of some studies indicate that e.g.…”

Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet

“…Its content in milk fat ranges from 2.3 to 6.0 mg/g of fat [ 77 , 78 ] and may be affected by many factors such as the animal feeding regime, breed, and age, as well as the lactation period [ 79 , 80 , 81 , 82 , 83 , 84 ]. The content of CLA in dairy products (cheeses and fermented drinks) is influenced by the conditions of technological processes, the additives used, the activity of the starter cultures added, and the ripening time [ 85 , 86 , 87 ].…”