Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

Foods

Pilar Ruiz Pérez-Cacho¹  Carmen Avilés¹  Hortensia Galán-Soldevilla¹  Alberto Horcada²  Manuel Delgado-Pertíñez²  Rosario Gutiérrez-Peña²  JoséLuis Guzmán³  Oliva Polvillo⁴ 

[1] Departamento de Bromatología y Tecnología de los alimentos, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain;Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, ‘Campus de Excelencia Internacional Agroalimentario, ceiA3’ Campus Universitario de la Rábida, Carretera de Huelva-Palos de la Frontera s/n., Universidad de Huelva, 21819 Huelva, Spain;Servicio General de Investigación Agraria, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;

关键词: antioxidant capacity;    dairy product quality;    n-3 and n-6 fatty acids;    retinol;    Roja Mallorquina sheep;    tocopherol;   

DOI  :  10.3390/foods10010080

来源: DOAJ

【 摘 要 】

We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 μg/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 μg/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 μg) and α-tocopherol (361.7 μg). The fat-soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and α-tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks.

【 授权许可】

Unknown