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

Dublin Core

Título

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

Tema

ACIDOS GRASOS
QUESOS
TRIGLICERIDOS
ACIDOS GRASOS TRANS
BIBLIOGRAFIA NACIONAL QUIMICA
2013

Abstract

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.

Autor

Callejas, Nicolás
Saibene, Marcela
Cabrera, Leandro

Fuente

Journal of Food Science and Engineering v.3 , 2013. -- p. 379-387

Editor

David Publishing

Fecha

2013

Derechos

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(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)

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Formato

PDF

Idioma

Inglés

Tipo

Artículo

Identificador

ISSN 2159-5828 print

Cobertura

Uruguay
Fecha de agregación
November 11, 2013
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
, , ,
Citación
Vieitez, Ignacio, “Fatty Acids and Triglycerides Composition in Uruguayan Cow, Sheep and Goat Cheeses,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed August 13, 2022, http://riquim.fq.edu.uy/items/show/1105.
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