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

Abstract

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

Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses

“…Consumers perceive cheese as a food product with a high content in fat, rich in nutritionally controversial saturated fatty acids (SFAs): myristic (C14:0) and palmitic (C16:0). These fatty acids, may be responsible for increased blood plasma cholesterol concentration and for a growing incidence in coronary heart disease (Adamska et al, 2017). However, cheese fat also contains health-promoting components associated with unsaturated fatty acids (UFA) including conjugated linoleic acid (CLA) (C18:2 c9t11), vaccenic (C18:1 t11), α-linolenic (C18:3 c9c12c15), and oleic (C18:1 c9) acids, whose concentrations may increase with pasture feeding (Rutkowska et al, 2012).…”

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

“…In the fat extracted from butter, the values of these indicators were 3.12 and 3.63, respectively [ 36 ]. In the Camembert cheeses analyzed by Adamska et al [ 39 ], the AI ranged from 2.81 to 3.32 and TI ranged from 3.09 to 3.77. In the Brie cheeses, the AI ranged from 2.80 to 3.31 and TI ranged from 3.15 to 3.69.…”

“…The composition of fatty acids in dairy products, including hard cheeses made from the milk of various ruminants, has been the subject of many studies [ 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ], whereas other reports have focused on the assessment of the fatty acid profile in blue cheeses [ 36 , 38 , 39 , 40 ] and butter [ 36 , 41 , 42 , 43 , 44 ]. A rich assortment of butter and cheese available on the Polish market is largely attributed to the high intake and popularity of those products among Polish consumers.…”

Chemometric Analysis of Fatty Acids Profile of Ripening Chesses

“…Although several earlier surveys was focused on FA composition of cheeses grouped according to the ruminant species of the milk used in manufacturing: sheep, goat, and cow [35][36][37][38]; as well as of traditional cheeses registered as PDO (protected designation of origin) or PGI (protected geographical indication) [10,21,39,40], studies concerning the evaluation of FA profile of commercially available chesses of different types and groups, are still scarce [41][42][43]. That is why in the present study highly sophisticated analytical procedures (both instrumental and statistical) was combined for the examination of commercially available ripening cheeses.…”