Трансформация жирнокислотного профиля при созревании сыра камамбер из овечьего молока

Abstract

Sheep’s milk contains fatty acids that have a positive effect on human health. Besides, its production is economically profitable. Thus, fatty-acid profile of cheese and its transformation during maturing remain relevant for scientific research. The present research featured the quality of lipids during the fatty phase of soft-ripened Camembert-type cheese. Its fatty-acid profile was studied using a method of gas chromatography. A set of experiments established significant changes in the concentration of fatty acids during maturing. The concentration of short chain fatty acids increased, namely that of butyric acid (C4:0), butylacetic acid (C6:0), and hexylacetic acid (C8:0). The trend can be associated with the specific lipases produced by microorganisms during ripening. On day 14, the concentration of lauric acid (C12:0) increased by 30% and that of myristic acid (C14:0) – by 13%, as compared with day 1. The initial concentration of 18:1n9t isomer was about 70% of the total amount of trans-isomers of fatty acids. After maturing, its concentration decreased by 98%. The concentration of C10:0, C14:0, C16:0, C18:0, C18:1t11, and C18:1c9 fatty acids equaled 73% of the total amount of fatty acids during all periods of ripening. The concentration of hypercholesterolemic fatty acids increased and that of hypocholesteremic fatty acids decreased during ripening, which raised the Atherogenic and thrombogenic indices. Fatty acids with ≤ 12 carbon atoms were found characteristic of fatty acid profile of sheep’s milk Camembert. They can be used to detect other milk in sheep’s milk cheese.