Background. Cheeses are a very important component of our diet. The assortment of cheeses on the Polish market is very large. Besides commercial cheeses, cheeses from individual farms are available, as well as cheese-like products, which are more likely to be bought by consumers for their lower prices. The aim of the study was to evaluate the fatty acid composition, with particular focus on cis9trans11 C18:2 (CLA), trans isomers of C18:1 and C18:2 fatty acid content, in commercial cheeses, cheeses made by farmers, and cheese-like products.
Material and methods. The study evaluated commercial rennet ripening cheese from different manufacturers (8 products), cheese-like products from different manufacturers (8 products) and ranching rennet ripening cheese derived from individual producers (8 products). Determination of the fatty acid composition was performed by GC-FIDupe in 100 m capillary column with CP Sil 88 phase. Reference milk fat and fatty acid methyl esters standards from Sigma and Supelco were used for identification of fatty acids.
Results. The study showed that the tested commercial cheese, cheese made by farmers and cheese-like products were characterized by varying fat content, as well as a diverse composition of individual groups of fatty acids. Within a single group of products the biggest difference in the content of individual groups of fatty acids was observed in the cheese made by farmers.
Conclusions. Based on extensive studies it can be concluded that the commercial cheese and cheese made by farmers are characterized by a higher content of saturated and short-chain fatty acids than in cheese-like products and a lower content of monoenoic and polyenoic acids than in cheese-like products. Cheeses are a better source of conjugated linoleic acid in our diet than are cheese-like products.
Full text available in English in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_10_45.pdf
| MLA | Paszczyk, Beata, et al. "Fatty acids composition and trans isomers in cheeses and cheese-like products." Nauka Przyr. Technol. 10.4 (2016): #45. https://doi.org/10.17306/J.NPT.2016.4.45 |
| APA | Beata Paszczyk, Magdalena Polak-Śliwińska, Joanna Łuczyńska (2016). Fatty acids composition and trans isomers in cheeses and cheese-like products. Nauka Przyr. Technol. 10 (4), #45 https://doi.org/10.17306/J.NPT.2016.4.45 |
| ISO 690 | PASZCZYK, Beata, POLAK-ŚLIWIńSKA, Magdalena, ŁUCZYńSKA, Joanna. Fatty acids composition and trans isomers in cheeses and cheese-like products. Nauka Przyr. Technol., 2016, 10.4: #45. https://doi.org/10.17306/J.NPT.2016.4.45 |
Beata Paszczyk
Katedra Towaroznawstwa i Badań Żywności
Uniwersytet Warmińsko-Mazurski w Olsztynie
pl. Cieszyński 1
10-719 Olsztyn
Poland
e-mail: paszczyk@uwm.edu.pl