Unsaturated fatty acid enriched versus control mould-ripened soft cheeses: Research studies for health benefits
2011
Maillard, Marie-Bernadette | Briard-Bion, Valérie | Beaucher, Eric | Robert, Benoit | richoux, Romain | Brunschwig, P. | Fougère, L. | Guyonnet, J.P.
Nutritional recommendations concern the reduction of the consumption of certain saturated fatty acids (SFA), which are associated with the risk of cardio-vascular diseases, in favour of increased amounts of unsaturated fatty acids (UFA) in the human diet. In this context, adapting the FA profile of high-fat content dairy products such as cheeses is of considerable interest for industrials and consumers. The objectives of this study were i) to produce an experimental UFA-enriched milk by adapting the cows diet (corn silage + grass silage + rapeseed) and to collect control milk in a local dairy plant during winter season (corn silage based diet), ii) to evaluate the possibility of manufacturing mould-ripened soft cheeses, iii) to characterize the physico-chemical and sensory properties of the UFA-enriched and control cheeses. Camembert-type cheeses have been chosen since they are highly appreciated by French consumers and about 108.000 tons are produced each year (CNIEL 2009).These experiments have been performed in the project “AGILAIT” (ANR 06-PNRA-012).
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