Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet
Beata Paszczyk
The assessment of fatty acid composition, including the content of conjugated linoleic acid <i>cis</i>9<i>trans</i>11 C18:2 (CLA) and <i>trans</i> C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products. Butters turned out to be richer sources of short-chain, branched-chain, and odd-chain fatty acids. The fat extracted from butters and white-mold cheeses had a significantly higher (<i>p</i> < 0.05) content of <i>n</i>-3 fatty acids. Lower values of the <i>n</i>-6/<i>n</i>-3 ratio were determined in the fat extracted from butters and white-mold cheeses. The highest values of the thrombogenicity index (TI) were found in fat extracted from hard cheeses. Significantly lower values (<i>p</i> < 0.05) of the atherogenicity index (AI) and values of the H/H ratio were found in fat from mold cheeses. Fat from butters and white-mold cheeses had a significantly higher (<i>p</i> < 0.05) content of CLA and total content of <i>trans</i> C18:1.
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