Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons
2022
Beata Paszczyk | Magdalena Polak-Śliwińska | Anna E. Zielak-Steciwko
The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of <i>cis</i>9<i>trans</i>11 C18:2 (CLA) acid and other <i>trans</i> isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids <i>trans</i> isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content <i>n</i> − 3, lower <i>n</i> − 6/<i>n</i> − 3 ratio, and higher content of DFA. Higher contents of CLA and <i>trans</i> C18:1 and C18:2 were found in summer cheeses.
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