Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-27T20:58:53.551Z Has data issue: false hasContentIssue false
  • English
  • Français

Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids

Published online by Cambridge University Press:  23 April 2013

Mariangela Caroprese ,
Agostino Sevi ,
Rosaria Marino ,
Antonella Santillo ,
Alessandra Tateo  and
Marzia Albenzio
Mariangela Caroprese*
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Agostino Sevi
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Rosaria Marino
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Antonella Santillo
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Alessandra Tateo
Affiliation:
Department of Veterinary Science, University of Bari, Strada prov.le per Casamassima km. 3 Valenzano (BA), Italy
Marzia Albenzio
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The effects of adding flaxseed or fish oil to the diet of dairy cows on the chemical and physical profile of Mozzarella cheese production were studied. The experiment involved 24 Friesian cows, divided into 3 groups accordingly fat supplementation: basal diet (CT), diet supplemented with flaxseed (FS) or fish oil (FO). Mozzarella cheeses were manufactured from bulk milk of each group. Bulk milk was analysed for chemical composition and renneting parameters. Mozzarella cheeses were analysed for chemical composition, fatty acid profile, and textural properties. Results suggest that Mozzarella cheese from cows receiving flaxseed supplementation showed a decrease in saturated fatty acids (SFA), an increase in monounsaturated fatty acids (MUFA), and in polyunsaturated fatty acids (PUFA) compared with control Mozzarella cheese. The increased dietary intake of C18:3 in flaxseed supplemented cows resulted in increased levels of trans-11 C18:1, and of CLA cis-9 trans-11 C18:2, and in low Atherogenic and Trombogenic Indexes. FO Mozzarella cheese showed compositional and textural properties quite similar to CT Mozzarella cheese; however, increased levels of n-3 polyunsaturated fatty acids in FO Mozzarella were found.

Keywords

Mozzarellafatty acidflaxseedfish oilrheology
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 3 , August 2013 , pp. 276 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Allred, SL, Dhiman, TR, Brennand, CP, Khanal, RC, McMahon, DJ & Luchini, ND 2006 Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products. Journal of Dairy Science 89 234–248Google Scholar
AOAC 2000 Official Methods of Analysis. 17th edition. Gaithersburg, MD: Association of Official Analytical Chemists International.Google Scholar
Avramis, CA, Wang, H, McBride, BW, Wright, TC & Hill, AR 2003 Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal. Journal of Dairy Science 86 2568–2576Google Scholar
Bauman, DE, Lock, AL, Corl, BA, Ip, C, Salter, AM & Parodi, PW 2006 Milk fatty acids and human health: potential role of conjugated linoleic acid and trans fatty acids. In Ruminant Physiology (Eds Sejrsen, K, Hvelplund, T & Nielsen, MO). Wageningen, The Netherlands: Wageningen Academic PublishersGoogle Scholar
Bligh, EG & Dyer, WJ 1959 A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 911–917CrossRefGoogle ScholarPubMed
Bourne, MC 1978 Texture profile analysis. Food Technology 32 62–66Google Scholar
Caroprese, M, Marzano, A, Marino, R, Gliatta, G, Muscio, A & Sevi, A 2010 Flaxseed supplementation improves fatty acid profile of cow milk. Journal of Dairy Science 93 2580–2588Google Scholar
Fox, PF, Guinee, TP, Cogan, TM & McSweeney, PLH 2000 Fundamentals of Cheese Science (Ed. Fox, PF). Gaithersburg, MD: Aspen PublishersGoogle Scholar
Gripon, JC, Desmazeaud, MJ, Le Bars, D & Bergere, JL 1975 Etude du role des micro-organismens et des enzymes au cours de la maturation des fromages. Le Lai 548 502–515CrossRefGoogle Scholar
International Dairy Federation 1986 Determination of Dry Matter Content in Whey Cheese. Brussels: IDF (FIL-IDF Standard no. 58)Google Scholar
International Dairy Federation 1990 Determination of Milk Fat, Protein and Lactose Content – Guide for the Operation of Mid-Infra-red Instruments. Brussels: IDF (FIL-IDF Standard no. 141B)Google Scholar
International Dairy Federation 1992 Determination of Total Calcium Content. Brussels: IDF (FIL-IDF Standard no. 36A)Google Scholar
International Dairy Federation 1995 Enumeration of Somatic Cells. Brussels: IDF (FIL-IDF Standard no. 148A)Google Scholar
ISO-IDF 2002 Milk fat—Preparation of Fatty Acid Methyl Esters. International Standard ISO 15884-IDF 182:2002. Brussels: IDFGoogle Scholar
Jones, EL, Shingfield, KJ, Kohen, C, Jones, AK, Lupoli, B, Grandison, AS, Beever, DE, Williams, CM, Calder, PC & Yaqoob, P 2005 Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. Journal of Dairy Science 88 2923–2937CrossRefGoogle ScholarPubMed
Jutzeler van Wijlen, RP & Colombani, PC 2010 Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids. International Dairy Journal 20 433–448Google Scholar
Kennelly, JJ 1996 The fatty acid composition of milk fat as influenced by feeding oilseeds. Animal Feed Science and Technology 60 137–152Google Scholar
Lin, H, Boylston, TD, Chang, MJ, Luedecke, LO & Shultz, TD 1995 Survey of the conjugated linoleic acid contents of dairy products. Journal of Dairy Science 78 2358–2365Google Scholar
Lucey, JA, Johnson, ME & Horne, DS 2003 Invited Review: perspectives on the Basis of the Rheology and Texture properties of Cheese. Journal of Dairy Science 86 2725–2743Google Scholar
Metzger, LE, Barbano, DM, Kindstedt, PS & Guo, MR 2001 Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and Functional Properties during storage. Journal of Dairy Science 84 1348–1356Google Scholar
Noakes, M, Nestel, PJ & Clifton, PM 1996 Modifying the fatty acid profile of dairy products through feedlot technology lowers plasma cholesterol of humans consuming the products. American Journal of Clinical Nutrition 63 42–46Google Scholar
Ritzenthaler, KL, McGuire, MK, Falen, R, Shultz, TD, Dasgupta, N & McGuire, MA 2001 Estimation of conjugated linoleic acid intake by written dietary assessment methodologies underestimates actual intake evaluated by food duplicate methodology. Journal of Nutrition 131 1548–1554Google Scholar
Rudan, MA, Barbano, DM, Yun, JJ & Kindstedt, PS 1999 Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. Journal of Dairy Science 82 661–672Google Scholar
SAS Institute 1999 SAS User's Guide: Statistics. Version 8.1 edition. Cary, NC: SAS Inst. Inc.Google Scholar
Shapiro, SS & Wilk, M 1965 An analysis of variance test for normality. Biometrika 52 591–601Google Scholar
Tunick, MH, Mackey, KL, Smith, PW & Holsinger, VH 1991 Effects of composition and storage on the texture of Mozzarella cheese. Netherlands Milk and Dairy Journal 45 117–125Google Scholar
Ulbricht, TLV & Southgate, DAT 1991 Coronary heart disease: seven dietary factors. Lancet 338 985–992Google Scholar
Watkins, BA & Li, Y 2003 CLA in functional food: enrichment of animal products. In: Advances in Conjugated Linoleic Acid Research, Vol 2 pp. 174–188 (Eds Sébébio, J-L, Christie, WW & Adlof, RO). Champaign, IL: AOCS PressGoogle Scholar
Woods, VB & Fearon, EA 2009 Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: a review. Livestock Science 126 1–20Google Scholar
Zannoni, M & Annibaldi, S 1981 Standardisation of the renneting ability of milk by Formagraph. Scienza e Tecnica Lattiero-Casearia 32 79–94Google Scholar
Zhang, RH, Mustafa, AF & Zhao, X 2006 Effects of flaxseed supplementation to lactating ewes on milk composition, cheese yield, and fatty acid composition of milk and cheese. Small Ruminant Research 63 233–241Google Scholar
Zisu, B & Shah, NP 2005 Low-Fat Mozzarella as Influenced by Microbial Exopolysaccharides, Preacidification, and Whey Protein Concentrate. Journal of Dairy Science 88 1973–1985Google Scholar