Nowadays goat dairy products have been rediscovered as healthy foods for their nutritional value, digestibility and biological properties. In fact, apart from its ability to reduce cow milk allergenicity, goat milk plays an important biological role in the gastrointestinal, cardiovascular, endocrine, immune and nervous systems (Zervas and Tsiplakou, 2013). Considering the rapidly growing market for goat’s milk products improved knowledge on the composition and nutritive value is of great importance for goat dairy sector. Fat is one of the most important components of fluid goat milk, and lipids are involved in cheese yield, firmness, color and flavor of goat dairy products. Various fatty acids are also potentially involved as positive or negative predisposing factors in the health of human consumers. As an example, ruminant dairy products are the major dietary sources of conjugated linoleic acids (CLA), principally represented by rumenic acid, the cis-9,trans-11 isomer. CLA isomers have been reported to exhibit several beneficial effects on human health including protection against cancer, obesity, heart diseases and immune dysfunction (Kelly, 2001). The aim of this study was to investigate the fatty acid composition in commercial goat milk and cheese, considering both soft and semi-hard cheese samples, in order to obtain comprehensive data on the lipid fraction. Particular interest has been devoted to CLA, the content of which, on average, increased from 11.5 mg/100g of milk to 118.8 mg/100g of soft cheese to 217.7 mg/100g for semi-hard cheese samples. Moreover some interesting nutritional indexes have been determined, among which saturated, monounsaturated, n-6 and n-3 polyunsaturated fatty acids, together with the n-6/n-3 ratio. Finally the Δ9-desaturase activity index and the atherogenicity index have been determined. Some cheese samples showed interesting n-6/n-3 ratio, in particular a rather low average value (5.2) has been obtained for the semi-hard cheese samples. Moreover the results have shown some significant differences between soft and semi-hard cheese samples.
Investigation on fatty acid composition and CLA content in commercial goat milk and cheese
URBANI, ELEONORA;BLASI, FRANCESCA;CHIESI, CLAUDIA;SIMONETTI, Maria Stella;COSSIGNANI, Lina
2014
Abstract
Nowadays goat dairy products have been rediscovered as healthy foods for their nutritional value, digestibility and biological properties. In fact, apart from its ability to reduce cow milk allergenicity, goat milk plays an important biological role in the gastrointestinal, cardiovascular, endocrine, immune and nervous systems (Zervas and Tsiplakou, 2013). Considering the rapidly growing market for goat’s milk products improved knowledge on the composition and nutritive value is of great importance for goat dairy sector. Fat is one of the most important components of fluid goat milk, and lipids are involved in cheese yield, firmness, color and flavor of goat dairy products. Various fatty acids are also potentially involved as positive or negative predisposing factors in the health of human consumers. As an example, ruminant dairy products are the major dietary sources of conjugated linoleic acids (CLA), principally represented by rumenic acid, the cis-9,trans-11 isomer. CLA isomers have been reported to exhibit several beneficial effects on human health including protection against cancer, obesity, heart diseases and immune dysfunction (Kelly, 2001). The aim of this study was to investigate the fatty acid composition in commercial goat milk and cheese, considering both soft and semi-hard cheese samples, in order to obtain comprehensive data on the lipid fraction. Particular interest has been devoted to CLA, the content of which, on average, increased from 11.5 mg/100g of milk to 118.8 mg/100g of soft cheese to 217.7 mg/100g for semi-hard cheese samples. Moreover some interesting nutritional indexes have been determined, among which saturated, monounsaturated, n-6 and n-3 polyunsaturated fatty acids, together with the n-6/n-3 ratio. Finally the Δ9-desaturase activity index and the atherogenicity index have been determined. Some cheese samples showed interesting n-6/n-3 ratio, in particular a rather low average value (5.2) has been obtained for the semi-hard cheese samples. Moreover the results have shown some significant differences between soft and semi-hard cheese samples.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
