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Fatty Acids and Triglycerides Composition in Uruguayan Cow, Sheep and Goat Cheeses

Journal of Food Science and Engineering 2013年第7期3卷 379-387页

作者： ignacio vieitez nicolas callejas marcela saibene leandro cabrera bruno irigaray maria antonia Laboratorio de Grasas y Aceites Departamento de Cieneia y Tecnologla de Alimentos Facultad de Quimica Universidad de laRepfiblica Montevideo 1157-11800 Uruguay

Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA） derived from a conjugated isomer of linoleic acid （18：2 cis-9, trans-11）, （CLA） in contrast, are recognized as having potentially beneficial effects on human health. These natural trans FAs are found in fat from dairy products and meat of ruminants, and have distinct effects compared with trans FAs industrially produced. The lipid composition of cheeses depends on the milk used. In this work was determined CLA and TVA content in milk fat of sheep and cow to be 1.4% and 3.2%, respectively, and from goat, 0.7% and 1.8%. Also, differences in CLA and TVA content were found in fat extracted from samples of the same cheese type made from cow＇s milk from the same company but with different production dates during a year. The levels of CLA and TVA found in Uruguayan cheeses were generally higher than levels reported in previous studies with comparable cheeses produced in other countries. Milk fat is well-known to confer specific properties to foods. This in turn will affect the rheology and sensory attributes as food. For this reason, it is of interest to determine the triglyceride （TAG） composition in milk-derived foods. Results show that there are characteristic differences in the TAG composition of the different cheeses. We found minimal differences between cheeses from goat and sheep but found distinct characteristics for TAGs from cow milk-derived cheese.

关键词： Trans fatty acids vaccenic acid conjugated linoleic acid triglycerides cheeses.

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