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

Autor: Tomás López, Santiago Jorcin, Adriana Gámbaro, Cecilia Cajarville, A. Britos, Tatiana Carreras, Silvana Carro, Cecilia Dauber, Ignacio Vieitez
Rok vydání: 2021
Předmět:
Zdroj: Small Ruminant Research. 199:106379
ISSN: 0921-4488
DOI: 10.1016/j.smallrumres.2021.106379
Popis: 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
Databáze: OpenAIRE
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