Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons.

Beata Paszczyk,Magdalena Polak-Śliwińska,Anna E Zielak-Steciwko

doi:10.3390/ani12020198

Abstract

Simple SummaryCheese and other dairy products are important components of the diet that have a positive effect on human health. These products include substantial amounts of important nutrients, including proteins, bioactive peptides, amino acids, fat, fatty acids, and vitamins. The quantitative composition of fatty acids in milk fat changes under the influence of various factors, such as animal feeding, breed, lactation stage, individual characteristics, climatic conditions, health, age, and others. Of the above-mentioned factors, the most important influence is the diet. This work presents chemical composition and fatty acid profile, with particular emphasis on trans isomers (cis9trans11 C18:2 (CLA), C18:1 and C18:2 isomers) and lipid quality indices in ripening of cow cheeses from different seasons. The first batch contained cheeses produced in winter and purchased from the market between May and June 2020. The second batch contained cheeses produced in summer and purchased from the market between November and December 2020. Results obtained show differences between summer and winter cheeses in their chemical composition, the content of lipid quality indices, and fatty acids.The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n − 3, lower n − 6/n − 3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses.

Highlights

IntroductionThe cheese production in Poland increased over the last decade and was accompanied by an enlargement of cheese variety
The production of cheese and cottage cheese is the oldest milk processing method mastered by man and is the foundation for the development of the modern dairy industry.The cheese production in Poland increased over the last decade and was accompanied by an enlargement of cheese variety
The aim of the study was to compare and demonstrate whether commercial rennet ripening of cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid, and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices

Summary

Introduction

The cheese production in Poland increased over the last decade and was accompanied by an enlargement of cheese variety. The nutritional value of cheeses depends mostly on milk characteristics and the production technology. The technological parameters used in cheese production determine the unique and distinct nutritional properties of each cheese type. Substantial amounts of important nutrients, including proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins, and minerals can be found in cheeses [4]. SFAs are the predominant class of fatty acids in milk fat. This group of fatty acids includes: short-chain fatty acids (SCFA), medium and long-chain fatty acids, as well as odd fatty acids (OCFA) and branched-chain fatty acids (BCFA, iso- and anteiso) [5,6]

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