Fatty acid composition of hard rent cheese with flax seeds

Abstract

The study demonstrates the peculiarities of the fatty acid composition of Gouda-type hard rennet cheese by adding 5 % flax seeds. The fatty acid profile of complex cheese samples of control and experimental samples was investigated by gas-liquid chromatography 60 days after production. The experimental part of the work was carried out in the research laboratory “Technology, analysis and examination of food products and water” of the Department of Food Biotechnology and Chemistry at the Ternopil National Technical University named after I. Puluj and at the Chortkiv cheese factory. In the process of making Gouda-type cheese, prepared flax seeds, according to our patented method, were added to the cheese grain after being separated from the whey. Positive advantages were established in the fatty acid profile of the test sample compared to the control sample. In particular, it was found that the total content of saturated fatty acids in the control sample was 68.6 %, and in Gouda cheese with 5 % flax seeds (experimental sample) – 62.3 %, while the content of unsaturated fatty acids was 31.4 %, respectively and 37.7 %. The experimental sample also showed an increase in the content of polyunsaturated fatty acids of the omega-3 family, in particular α-linolenic acid, by 40 % compared to the control sample. In the experimental sample of Gouda cheese with flax seeds, an improvement in the ratio between the relative content of PUFAs of the ω-3/ω-6/ω-9 families was established, which was 1 : 1.8 : 7.4. The obtained results in changing the fatty acid composition of the experimental sample of cheese allow us to recommend this product as a functional product due to the high content of PUFAs of the ω-3 family and the balanced ratio between the content of PUFAs of the ω-3/ω-6/ω-9 families.