Comparison of the Fatty Acid Profiles in Cheeses from Ewes Fed Diets Supplemented with Different Plant Oils
Raúl Bodas, Teresa Manso, Ángel R. Mantecón, Manuela Juárez, Miguel Ángel de la Fuente, Pilar Gómez‐Cortés
Journal of Agricultural and Food Chemistry
Abstract
The purpose of this work was to obtain a cheese from ewes milk with a healthier fatty acid (FA) profile. To achieve our aim, 48 ewes (12 per treatment) were fed diets supplemented with 3% of plant oils: palm (used as control), olive (OO), soybean (SO), and linseed (LO). Milk samples from each treatment were collected to manufacture cheeses. The cheesemaking process did not modify the dairy fat FA profile, but OO, SO, and LO did reduce the C12:0 + C14:0 + C16:0 content in dairy fat, thus decreasing the atherogenic index value in the cheeses. Percentages of cis-9 trans-11 C18:2 in cheeses ranged from the 0.43 control value to 0.92, 1.64, and 2.71 with OO, LO, and SO respectively, following the same pattern as trans-11 C18:1. In contrast, trans-10 C18:1 levels were always below 1%. The lowest n-6/n-3 ratio obtained with LO (1.43) suggests that such lipid supplementation would be the most effective nutritional strategy for improving cheese FA profiles.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
linseed oil decreases n-6/n-3 ratio
“The lowest n-6/n-3 ratio obtained with LO (1.43) suggests that such lipid supplementation would be the most effective nutritional strategy for improving cheese FA profiles.”
olive oil reduces C12:0 + C14:0 + C16:0 content
“OO, SO, and LO did reduce the C12:0 + C14:0 + C16:0 content in dairy fat, thus decreasing the atherogenic index value in the cheeses.”
soybean oil reduces C12:0 + C14:0 + C16:0 content
“OO, SO, and LO did reduce the C12:0 + C14:0 + C16:0 content in dairy fat, thus decreasing the atherogenic index value in the cheeses.”