Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile 

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Título

Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile 

Tema

BIOQUIMICA
QUESO DE CABRA
ACIDOS GRASOS
PERFIL SENSORIAL
TEXTURA
INDICE ATEROGENICO
BIBLIOGRAFIA NACIONAL QUIMICA
2021

Abstract

Goat`s milk and its dairy products have been commonly related to important nutritional and health benefits. In fact, fat fraction is one of the most important components of goat’s milk regarding its value, as lipids are involved in cheese yield, firmness, color and flavor of goat dairy products. The aim of this study was to evaluate the modification in the lipid and sensory profile of cheeses elaborated with goat milk, through diet inclusion of sunflower oil (SFO). The main objective was to elaborate Danbo Type cheeses with increased content of conjugated linoleic acid (CLA) and transvaccenic acid (TVA), and at the same time decrease the proportion of saturated fat, and evaluate these values during the shelf life of the cheeses. The study was conducted with 60 Saanen goats separated into two homogeneous groups and supplemented for 18 days with one of two concentrates: without added oil (control, C) or enriched with sunflower oil (SFO). Cheeses were elaborated using goat milk, collected after desirable changes in its lipid profile were achieved. Physicochemical, microbiological, and
fatty acid composition together with the sensory profile were evaluated. In SFO cheeses fat content increased, without affecting protein content, microbiological, sensory profile and consumer acceptability. Also, the content of TVA increased from 2.4 to 4.4 % (p < 0.01), while CLA presented an increase from 0.8 to 1.3 % (p < 0.01). A decrease in the saturated/unsaturated ratio was observed resulting in a decrease in the atherogenic index. Therefore, inclusion of SFO in the diet of goats could be a viable alternative to increase the contribution of fatty acids with beneficial effects for health in cheeses.

Autor

Dauber, Cecilia
Britos, Alejandro
Carro, Silvana
Cajarville, Cecilia
Gámbaro, Adriana
Jorcin, Santiago
López, Tomas
Vieitez, Ignacio

Fuente

Small Ruminant Research v. 199,2021. --e106379. -- pp. 1-11

Editor

Elsevier

Fecha

2021

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PDF

Idioma

Inglés

Tipo

Artículo

Identificador

10.1016/j.smallrumres.2021.106379 

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Original Format

PDF
Fecha de agregación
October 6, 2021
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
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Citación
Dauber, Cecilia, “Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed May 28, 2022, http://riquim.fq.edu.uy/items/show/6364.
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