Concentratıons of selected bıoactıve components ın tradıtıonal cheeses made from goat's, cow's and sheep's mılk

Kawęcka, Aldona; Radkowska, Iwona; Sikora, Jacek

doi:10.5601/jelem.2019.24.3.1907

Cited by 11 publications

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“…The obtained data are confirmed in the literature, where the influence of the technological process, starter cultures (bacteria, mold), and cheese maturation on the profile and content of FA is repeatedly emphasized [43][44][45].…”

Section: Discussionsupporting

confidence: 82%

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses

Szterk

Ofiara²,

Strus³

et al. 2022

Foods

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The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA. The content of fatty acids in the examined cheeses was highly differentiated and depended on the sort and type of cheese. The content of fatty acid groups in milk fat varied within the limits: SFA, 55.2–67.2%; SCSFA, 10.9–23.4%; BCFA, 1.6–2.9%; MUFA, 15.2–23.4%; PUFA, 1.9–4.3%; trans-MUFA, 1.8–6.0%; and CLA, 1.0–3.1%. From among the examined cheeses, the seasonal sheep cheeses (Oscypek) and mountain cow cheeses were characterized by the highest content of health-promoting fatty acids. The content of health-promoting fatty acids in the fat fraction of these cheeses was CLA 2.1–3.1%, trans-MUFA 3.5–6%, BCFA 2.7–2.9%, and SCSFA 12–18%.

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Section: Discussionsupporting

confidence: 82%

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses

Szterk

Ofiara²,

Strus³

et al. 2022

Foods

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“…Palmitic acid (C16:0), myristic acid (C14:0), and stearic acid (C18:0) were found to be the major SFA in all cheeses (Table 1). According to Kawęcka et al [40], the content of SFA in sheep cheeses was lower than in cow and goat cheeses. Naturally high levels of saturated fatty acids in milk and dairy products are often associated with the adverse effects of these products' consumption and with the development of many diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer.…”

Section: Fatty Acid Composition and Lipid Quality Indices In Cheesesmentioning

confidence: 96%

“…In sheep cheeses, it was 4.62, while goat cheeses were characterized by its significantly higher (p < 0.05) value (6.43). In addition, Aguilar et al [49] and Kawęcka et al [40], who compared fatty acid profiles in cheeses made from sheep, cow, and goat milk, demonstrated that the n-6/n-3 ratio was higher in goat than in sheep and cow cheeses. In fresh goat cheeses analyzed by Cossignani et al [50], the n-6/n-3 ratio was 7.0, and in goat semi-hard cheeses, it was 3.3.…”

Section: Fatty Acid Composition and Lipid Quality Indices In Cheesesmentioning

confidence: 99%

“…Their significantly lower (p < 0.05) contents were found in sheep and goat cheeses. While comparing the fatty acid profile in cheeses made from sheep, cow, and goat milk, Kawęcka et al [40] demonstrated a higher DFA content in cow and sheep cheeses than in goat cheeses. The data presented in Table 2 show that the cheeses had a similar content of fatty acids with undesired hypercholesterolemic effect (OFA).…”

Section: Fatty Acid Composition and Lipid Quality Indices In Cheesesmentioning

confidence: 99%

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The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses

Paszczyk

Łuczyńska

2020

Foods

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This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in hard cow, sheep, and goat cheeses found on the Polish market and to compare lipid quality indices in these cheeses. The gas chromatography method was used to determine the fatty acid profile. The study demonstrated various contents of cis9trans 11 C18:2 (CLA), trans C18:1, and C18:2 isomers and the values of lipid quality indices in the cheeses. Sheep and goat cheeses were richer sources of short-chain fatty acids (SCFA) (14.73 ± 2.55% and 14.80 ± 2.80%, respectively) than the cow cheeses (9.38 ± 0.87%). The cow cheeses had a significantly higher (p < 0.05) content of monounsaturated fatty acids (MUFA), the lowest n-6/n-3 ratio, and the highest content of fatty acids, inducing a desirable dietary effect in humans (DFA) compared to the sheep and goat cheeses. Significantly higher (p < 0.05) contents of polyunsaturated fatty acids (PUFA) were found in sheep cheeses. Goat cheeses had the highest n-3 PUFA content and the lowest values of the thrombogenicity index (TI) (2.67 ± 0.44) compared to the sheep and cow cheeses (3.14 ± 0.29 and 3.13 ± 0.13, respectively). The cow, sheep, and goat cheeses were characterized by similar values of the hypocholesterolemic/hypercholesterolemic (H/H) ratio. Sheep cheeses had the highest levels of cis9trans11 C18:2 (CLA) and the highest total content of trans C18:1 and trans C18:2 isomers. The research showed that sheep, cow, and goat cheeses offered various health benefits. The differences in fatty acid composition and the different values of the lipid quality indices found in the cheeses may be due to differences in both the composition of milk used to produce them and the cheese-making technology. Studies conducted by many authors have indicated that the feeding system of the ruminants has a significant impact on the quality and chemical composition of milk, as well as its applicability for cheese production.

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“…The NRIAP has been carrying out numerous studies to analyse the composition and assess the quality of sheep products. Traditional dairy products such as bundz, oscypek or żentyca have many valuable and important components for human health, such as immunoglobulins, amino acids, or PUFA unsaturated fatty acids [ 19 , 20 , 21 ]. Meat obtained from lambs of native breeds, apart from its palatability, is characterised by a favourable fatty acid profile, PUFA n-6/n 3, and PUFA/SFA ratio [ 22 ].…”

Section: Results Of Sheep Protection Programmes Implementationmentioning

confidence: 99%

Native Sheep Breeds in Poland—Importance and Outcomes of Genetic Resources Protection Programmes

Kawęcka

Pasternak

Miksza-Cybulska

et al. 2022

Animals

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The sheep population of native breeds, despite their unique features and the ability to adapt to harsh environmental conditions, has significantly decreased in recent years. Due to the low profitability of breeding, many local breeds of sheep in Poland were exposed to the risk of extinction. Many years of crisis in sheep farming have exacerbated this situation. The aim of this paper was to present the current situation of native sheep breeding in Poland, in terms of significance and effects of genetic resources protection programmes. The conservation of genetic resources of sheep aims to maintain and increase the population size while striving to maintain the greatest possible genetic variability. There are 17 native breeds included in the Polish sheep genetic resources conservation programme. A positive element of the implementation of the conservation of genetic resources programme for sheep is the accompanying measures which are based on the use of the non-productive role of the species. Extensive sheep grazing, as a form of nature conservation, serves to preserve valuable natural landscapes and the culture of local communities associated with sheep farming. Production and promotion of quality products, especially using niche markets and short production chains, are essential to ensure the economic viability of farms. These activities must be accompanied by raising public awareness of indigenous breeds and their alternative use in environmental activities, as well as their role in preserving the cultural heritage of local communities, for example through mountain grazing and the production of traditional products.

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Concentratıons of selected bıoactıve components ın tradıtıonal cheeses made from goat's, cow's and sheep's mılk

Cited by 11 publications

References 0 publications

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses

The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses

Native Sheep Breeds in Poland—Importance and Outcomes of Genetic Resources Protection Programmes

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