Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina

Autores
Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis-9,trans-11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Oliszewski, Ruben. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
FATTY ACID COMMPOSITION
CONJUGATED LINOLEIC ACID
COW AND GOATS CHEESES
NORTHWEST ARGENTINA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/55017
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/55017
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest ArgentinaVan Nieuwenhove, Carina PaolaOliszewski, RubenGonzalez, Silvia NelinaFATTY ACID COMMPOSITIONCONJUGATED LINOLEIC ACIDCOW AND GOATS CHEESESNORTHWEST ARGENTINAhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis-9,trans-11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well.Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Oliszewski, Ruben. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaWiley Blackwell Publishing, Inc2009-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55017Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina; Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 32; 3; 6-2009; 303-3140146-94281745-4557CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.2009.00258.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4557.2009.00258.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:30:03Zoai:ri.conicet.gov.ar:11336/55017instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:30:04.079CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
title Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
spellingShingle Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
Van Nieuwenhove, Carina Paola
FATTY ACID COMMPOSITION
CONJUGATED LINOLEIC ACID
COW AND GOATS CHEESES
NORTHWEST ARGENTINA
title_short Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
title_full Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
title_fullStr Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
title_full_unstemmed Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
title_sort Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
dc.creator.none.fl_str_mv Van Nieuwenhove, Carina Paola
Oliszewski, Ruben
Gonzalez, Silvia Nelina
author Van Nieuwenhove, Carina Paola
author_facet Van Nieuwenhove, Carina Paola
Oliszewski, Ruben
Gonzalez, Silvia Nelina
author_role author
author2 Oliszewski, Ruben
Gonzalez, Silvia Nelina
author2_role author
author
dc.subject.none.fl_str_mv FATTY ACID COMMPOSITION
CONJUGATED LINOLEIC ACID
COW AND GOATS CHEESES
NORTHWEST ARGENTINA
topic FATTY ACID COMMPOSITION
CONJUGATED LINOLEIC ACID
COW AND GOATS CHEESES
NORTHWEST ARGENTINA
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis-9,trans-11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Oliszewski, Ruben. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis-9,trans-11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well.
publishDate 2009
dc.date.none.fl_str_mv 2009-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/55017
Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina; Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 32; 3; 6-2009; 303-314
0146-9428
1745-4557
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55017
identifier_str_mv Van Nieuwenhove, Carina Paola; Oliszewski, Ruben; Gonzalez, Silvia Nelina; Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 32; 3; 6-2009; 303-314
0146-9428
1745-4557
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.2009.00258.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4557.2009.00258.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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