CLA content and fatty acid composition of Greek Feta and hard cheeses

Zlatanos, Spiros; Laskaridis, Kostas; Feist, Christian; Sagredos, A. N.

doi:10.1016/s0308-8146(02)00159-0

Cited by 96 publications

(96 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As expected, the predominant FA of the LCSFA group was palmitic acid (C16:0) with its content in cheese fat ranging from 29.61 to 33.32 g/100g FA, with no significant differences shown between the two types of cheese (Tables 1 and 2). Similar values were found by Rutkowska et al (2009) and Prandini et al (2007) in, respectively, Italian and Polish 'hard' cheeses, whereas a lower content was determined in Greek cheeses including, for example, Feta-type cheese (18.3-28.0 g/100 g FA); however, these cheeses were made of sheep milk (Zlatanos et al, 2002).…”

Section: Resultssupporting

confidence: 77%

“…A significantly lower fat content was determined only in one sample of Camembert-type cheese (C5) that had been labeled by the producer as a low-fat cheese (Figure 1). Fat content in the analyzed cheeses varied to a greater extent compared to that found in hard Italian ripening cheeses produced from cow's milk (27.43-31.62 g/100 g product) assayed by Prandini et al (2007) and was higher than in Feta-type Greek cheeses (17.9-20.9 g/100 g product) made of sheep or goat milk (Zlatanos et al, 2002). The differences were, however, due to the production technology and different type of milk used for cheese-making.…”

Section: Resultsmentioning

confidence: 71%

“…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).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Adamska

Rasińska

Rutkowska

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

Fatty acid (FA) profiles of two types of soft rennet cheeses made of cow's milk (eight samples of Camembert-type and six samples of Brie-type cheese) available on the Polish market in the winter season were studied. The cheeses differed in fat content: 13.07-33.81% in Camembert type and 22.05-36.0% in Brie type. In total, 36 FAs were identified in the cheeses: saturated FAs, short-chain saturated FAs (SCSFAs), monounsaturated FAs, polyunsaturated FAs, and odd-and branched-chain FAs (OBCFAs). The cheeses contained substantial amounts of SCSFAs and OBCFAs. They differed significantly only in the contents of palmitoleic acid (C16:1 n-7) and of five FAs belonging to OBCFAs. There are more differences among cheeses of the same type like Camembert or Brie which derive from the geographical origin. Results underline the importance of Brie-and Camembert-type cheeses as natural sources of FAs beneficial for human health.Perfil de ácidos grasos de quesos comerciales tipo Camembert y tipo Brie destinados al mercado de Polonia RESUMENEl presente estudio examinó los perfiles de ácidos grasos (AG) de dos variedades de quesos suaves elaborados con leche de vaca y preparados con cuajo (8 muestras del queso tipo Camembert y 6 muestras del queso tipo Brie) destinadas al mercado de Polonia durante los meses de invierno. Ambos tipos de queso presentaron diferencias en el contenido graso: 13,07-33,81% en el tipo Camembert y 22,05-36,0% en el tipo Brie. En los quesos analizados se identificó un total de 36 AG, a saber: AG saturados, AG de cadena corta (AGCC), AG monoinsaturados (AGMI), AG poliinsaturados (AGPI) y AG de cadena impar y ramificada (AGCIR). Asimismo, se detectó una cantidad sustancial de AGCC y AGCIR, presentándose diferencias significativas sólo en el contenido de ácido palmitoleico (C16:1 n-7) y en cinco AG vinculados al AGCIR. Se constató que existen mayores diferencias entre las muestras de quesos de la misma variedad, como tipo Camembert o tipo Brie, las cuales pueden ser atribuidas a su origen geográfico. Los resultados obtenidos recalcan la importancia que reviste el consumo de quesos tipo Brie y tipo Camembert como fuentes naturales de AG beneficiosos para la salud humana. ARTICLE HISTORY

show abstract

Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Adamska

Rasińska

Rutkowska

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…The SFA and trans fatty acid contents of cheeses produced in 14 European countries were 60.74-68.99 % and 3.59-5.68 % respectively (Aro et al 1998). In another research related to fatty acid composition of Feta and Greek cheeses, the SFA of samples were found to be 68.9-74.1 %, MUFA values were 18.5-22.1 %; PUFA, cis and trans fatty acid contents of cheeses were found 3.8-4.8, 18.1-22.1 and 4.2-4.8 %, respectively (Zlatanos et al 2002). The SFA, MUFA and PUFA contents of in kashar cheese made from vegetable fat blends were found to be 46.63, 41.30 and 11.88 at the beginning of ripening period, respectively (Kesenkas et al 2009).…”

Section: Profile Of Fatty Acidsmentioning

confidence: 92%

Use of corn oil in the production of Turkish white cheese

et al. 2012

View full text Add to dashboard Cite

The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p< 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p<0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p<0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.

show abstract

“…Gürsoy et al (2003) showed that fresh Turkish hard cheese Kashar contained 0.61% CLA and 1.39% after ripening. The long aging Greek hard cheeses examined by Zlatanos et al (2002) contained more CLA than the shortly aging ones. Also Lobos-Ortega et al (2012) concluded that ripening has significant effects on the CLA content in cheeses made of cow's, ewe's, and goat's milks.…”

Section: Cla Concentrationmentioning

confidence: 93%

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

Domagała¹,

Pluta-Kubica²,

Pustkowiak³

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Domagała J., Pluta-Kubica A., Pustkowiak H. (2013): Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing. Czech J. Food Sci., 31: 432-437.The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmentaltype cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.

show abstract

CLA content and fatty acid composition of Greek Feta and hard cheeses

Cited by 96 publications

References 15 publications

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

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

Use of corn oil in the production of Turkish white cheese

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

Contact Info

Product

Resources

About