Effects of n-3 fatty acid source on butter and hard cooked cheese: technological properties and sensory quality
2018
Vanbergue, Elise | Hurtaud, Catherine | Peyraud, Jean-Louis | Beuvier, Eric | Duboz, Gabriel | Buchin, S | Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Institut de l'élevage (IDELE) | Unité de recherches en Technologie et Analyses Laitières (URTAL) ; Institut National de la Recherche Agronomique (INRA) | ANR Agralid 12-0003-01 | ANR-12-ALID-0003,AGRALID,Evaluation nutritionnelle, environnementale et socioéconomique de plusieurs menus alimentaires ; vers une évolution durable des pratiques agricoles et des recommandations nutritionnelles.(2012)
International audience
اظهر المزيد [+] اقل [-]إنجليزي. The effects on milk, butter and hard cooked cheese of new n-3 fatty acid (FA) sources in cows' corn silage-based diets – microalgae DHA Gold® (ALG), sieved extruded linseed (SEL) and their combination (SEL/ALG) – were assessed. Butter processing from ALG and SEL/ALG cream was not possible. Butter from SEL had less yellow colour and tended to be softer, with less rancid flavour and odour but stronger cream flavour. For SEL/ALG, cheese yield before brining was higher, but fat content in dry matter and curd dry matter were lower. For ALG and SEL/ALG, cheeses were evaluated as less coloured, more open, less firm, less elastic, more grainy and spicy. Cheese volatile compounds were affected by cows’ diet; higher concentrations of compounds from FA oxidation and amino acid catabolism were observed with the addition of microalgae DHA Gold®. Flavour profiles of cheeses were slightly affected by this addition, but no off-flavour was perceived.
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique