The atherogenic potential of Trappist cheese
1997
Popovic-Vranjes, A. (Mljekarska industrija, Banja Luka (Bosnia and Herzegovina)) | Vujicic, I.F. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))
Trappist cheese was analysed on the fatty acids, cholesterol and fat contents in order to study its atherogenic potential. The atherogenic potential was measured by the atherogenic index proposed by Connor et al. and modified by Lepsanovic and Veresbaranji. The content of atherogenic fatty acids in Trappist cheese aged 45 days was 43.3. Owing to the decreasing cholesterol content during the ripening of Trappist cheese the inicial atherogenic index of 20.8 was gradually decreasing to 18.8 in cheese aged 60 days. The reduction of atherogenic index for 2 units is at the level of 4 of the daily recommended maximum intake of index units.
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