Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus

Tzamaloukas, Ouranios; Neofytou, Marina C.; Simitzis, Panagiotis; Miltiadou, Despoina

doi:10.3390/foods10051016

Cited by 14 publications

(13 citation statements)

References 52 publications

(130 reference statements)

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“…There were also no seasonal effects on the levels of conjugated linoleic acid (CLA) (C18:2 cis -9 trans -11). Our findings are in agreement with those obtained by Tsiplakou et al [ 26 , 27 ] and Tzamaloukas et al [ 25 ], who reported no seasonal variations in the percentage of conjugated linoleic acid (CLA) (C18:2 cis -9 trans -11). Although pasture feeding can increase conjugated linoleic acid (CLA) (C18:2 cis -9 trans -11) concentration in milk fat [ 28 ], parameters such as the type of forage, variations in pasture availability and the stage of grass growth maturity could affect the resulting CLA concentration in milk fat [ 27 , 29 ] and explain the fact that there were neither production-system nor seasonal effects.…”

Section: Resultssupporting

confidence: 94%

“…There are contradictory findings on the effect of the production system on goat-milk-conjugated linoleic acid (CLA) (C18:2 cis -9 trans -11) levels in the literature. In detail, Tudisco et al [ 24 ] and Tzamaloukas et al [ 25 ] reported significantly higher levels of conjugated linoleic acid (CLA) (C18:2 cis -9 trans -11) in organically produced milk, whereas Tsiplakou et al [ 26 ] reported no production-system effects in a trial where conventionally and organically produced milk represented the feeding systems applied in Greece. There were also no seasonal effects on the levels of conjugated linoleic acid (CLA) (C18:2 cis -9 trans -11).…”

Section: Resultsmentioning

confidence: 99%

“…The effect of the production system on the subclasses of saturated fatty acids reported in the literature is not consistent. Tsiplakou et al [ 26 ] reported significantly lower levels of SCSFAs and MCSFAs and higher levels of LCSFAs in organic milk than in conventionally produced milk, whereas Tzamaloukas et al [ 25 ] reported significantly lower levels of SCSFAs, MCSFAs and LCSFAs in organic milk. Additionally, a seasonal effect ( p < 0.05) was observed in the levels of MCSFAs.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Production Systems and Seasons on Retail-Goat-Milk Fatty-Acid Composition and Nutritional Indices in Greece

Kasapidou

Karatzia²,

Mitlianga

et al. 2022

Animals

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An increased consumer interest in goat milk has been registered in recent years due to its health-related benefits. This study aimed to investigate the effects of production systems and seasons on fatty-acid composition and nutritional indices for the healthy fat consumption of retail goat milk. The study lasted one year, and milk samples (n = 160) from 14 brands (10 conventional and 4 organic) were collected on a monthly basis. Organic milk had a marginally lower fat and protein content compared with conventionally produced milk according to the declared chemical composition. The production system did not significantly affect milk fatty-acid composition and its nutritional value, indicating that there were no major differences in the feeding strategies between conventionally and organically raised ewes. Seasonal effects were observed in the fatty-acid profile and the nutritional indices. Lower content of saturated fatty acids (SFAs), hypocholesterolemic/hypercholesterolemic ratio (h/H) and linoleic acid/α-linolenic acid (LA/ALA) ratio values were observed in summer. Retail goat milk had a desirable nutritional value, irrespective of production system and season, due to the following characteristics: low atherogenic index (AI) and LA/ALA ratio values, and high h/H ratio, desirable fatty acid (DFA) values and health-promoting index values. In conclusion, neither production nor season significantly impacted the fatty-acid composition and the fat-consumption nutritional indices of retail goat milk produced in Greece.

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Production Systems and Seasons on Retail-Goat-Milk Fatty-Acid Composition and Nutritional Indices in Greece

Kasapidou

Karatzia²,

Mitlianga

et al. 2022

Animals

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“…On the contrary, PUFA concentrations were lower in the milk from goat organic farms compared to those of conventional farms, whereas MUFA concentrations were higher in the goat milk of organic farms than that of the conventional farms. These differences are mainly attributed to different feeding practices used by the two production systems, as it has been also previously reported in literature [46,47].…”

Section: Discussionsupporting

confidence: 55%

“…Tzamaloukas et al [46] report that under organic farming practices, milk contained increased values of total MUFA and PUFA, and specific FA, such as oleic, conjugated linoleic, and linolenic acids, while total SFA levels were particularly decreased in organic samples. Differences were attributed to the differences in the feeding strategies applied in the farms.…”

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Fatty Acid Profile and Fat-Soluble Vitamin Content in Sheep and Goat Milk of Organic and Conventional Origin

et al. 2022

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Consumers tend to perceive organic foods as more nutritious and safer in comparison to conventional, due to the perception that organic food is eco- and animal-friendly. Since fatty acids and fat-soluble vitamins in dairy produce are important nutrients, this study aims to assess possible differences in the amount of these components included in organic and conventional ewes and goat raw milk in Greece, while identifying the potential determining factors. A total of 48 samples were collected from organic and conventional sheep and goat farms in Greece (Thessaly) during the lactation period. A standardized questionnaire, including information about the farming system, and a sampling protocol were completed. Samples were studied for the fat-soluble vitamins (all-trans-retinol and α-tocopherol) and the fatty acids profile, while the outcomes were statistically analyzed to explore any associations with the questionnaire data for potential factors affecting the results. According to the obtained results there are slight differences in milk fatty acid content, which indicates that organic and conventional sheep and goat milk in Greece do not have any substantial differences in terms of feeding strategies. Regarding the content of fat-soluble vitamins, the organic milk is generally found to contain a higher amount than the conventional one.

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Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase

Jiang

Wang

et al. 2022

J Sci Food Agric

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BACKGROUND: Mold-ripened cheeses have low levels of unsaturated fatty acids (UFAs). Geotrichum candidum is an adjunct culture for the development of Geotrichum-ripened cheese but has a low ability to produce high levels of UFAs. Δ12 fatty acid desaturase (FADS12) is a pivotal enzyme that converts oleic acid (OA) to linoleic acid (LA) and plays a vital role in UFA biosynthesis. By investigating FADS12 catalytic activity from various species with OA substrates, we found that FADS12 from Mucor circinelloides (McFADS12) had the highest catalytic activity for OA.RESULTS: In the current study, a plasmid harboring McFADS12 was constructed and overexpressed in G. candidum. Our results showed that LA production increased to 31.1 ± 1.4% in engineered G. candidumthree times higher than that in wild-type G. candidum. To enhance LA production, an exogenous substrate (OA) was supplemented, and the yield of LA was increased to 154 ± 6 mg L −1 in engineered G. candidum. Engineered G. candidum was used as an adjunct culture for Geotrichum-ripened cheese production. The LA level reached 74.3 ± 5.4 g kg −1 cheese, whereas the level of saturated fatty acids (SFAs) decreased by 9.9 ± 0.5%. In addition, the soybean byproduct (okara) was introduced into the engineered G. candidum growth and the level of LA increased to 126 ± 4 g kg −1 cheese and the percentage of UFAs:SFAs increased from 0.8:1 to 1.3:1.CONCLUSION: This study offers a suitable technology for converting SFAs to UFAs in Geotrichum-ripened cheeses and provides a novel trend for converting soybean waste into a value-added product.

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Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus

Cited by 14 publications

References 52 publications

Effects of Production Systems and Seasons on Retail-Goat-Milk Fatty-Acid Composition and Nutritional Indices in Greece

Effects of Production Systems and Seasons on Retail-Goat-Milk Fatty-Acid Composition and Nutritional Indices in Greece

Comparative Analysis of Fatty Acid Profile and Fat-Soluble Vitamin Content in Sheep and Goat Milk of Organic and Conventional Origin

Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase

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