Hostname: page-component-586b7cd67f-r5fsc Total loading time: 0 Render date: 2024-11-24T15:25:38.008Z Has data issue: false hasContentIssue false
  • English
  • Français

Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures

Published online by Cambridge University Press:  23 August 2017

Matteo Bergamaschi  and
Giovanni Bittante
Matteo Bergamaschi*
Affiliation:
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
Giovanni Bittante
Affiliation:
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.

Keywords

Pasturedairy productcows’ milkfatty acidtwo-dimensional gas chromatography
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 3 , August 2017 , pp. 329 - 338
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

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

Bergamaschi, M, Cipolat-Gotet, C, Stocco, G, Valorz, C, Bazzoli, I, Sturaro, E, Ramanzin, M & Bittante, G 2016 Cheesemaking in highland pastures: milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition. Journal of Dairy Science 99 9631–9646 Google Scholar
Bittante, G, Cecchinato, A, Cologna, N, Penasa, M, Tiezzi, F & De Marchi, M 2011a Factors affecting the incidence of first-quality wheels of Trentingrana cheese. Journal of Dairy Science 94 3700–3707 Google Scholar
Bittante, G, Cologna, N, Cecchinato, A, De Marchi, M, Penasa, M, Tiezzi, F, Endrizzi, I & Gasperi, F 2011b Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese. Journal of Dairy Science 94 5699–5709 Google Scholar
Buccioni, A, Rapaccini, S, Antongiovanni, M, Minieri, S, Conte, G & Mele, M 2010 Conjugated linoleic acid and C18 : 1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese. International Dairy Journal 20 190–194 CrossRefGoogle Scholar
Chouinard, PY, Corneau, L, Barbano, DM, Metzger, LE & Bauman, DE 1999 Conjugated linoleic acids alter milk fatty acid composition and inhibit milk fat secretion in dairy cows. Journal of Nutrition 129 1579–1584 Google Scholar
Chowdhury, R, Warnakula, S, Kunutsor, S, Crowe, F, Ward, HA, Johnson, L, Franco, OH, Butterworth, AS, Forouhi, NG & Thompson, SG 2014 Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis. Annals of Internal Medicine 160 398–406 Google Scholar
Collins, YF, McSweeney, PL & Wilkinson, MG 2003 Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13 841–866 Google Scholar
Collomb, M, Bisig, W, Bütikofer, U, Sieber, R, Bregy, M & Etter, L 2008 Fatty acid composition of mountain milk from Switzerland: comparison of organic and integrated farming systems. International Dairy Journal 18 976–982 Google Scholar
Coppa, M, Verdier-Metz, I, Ferlay, A, Pradel, P, Didienne, R, Farruggia, A, Montel, M & Martin, B 2011 Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times. International Dairy Journal 21 815–822 Google Scholar
Coppa, M, Ferlay, A, Borreani, G, Revello-Chion, A, Tabacco, E, Tornambé, G, Pradel, P & Martin, B 2015 Effect of phenological stage and proportion of fresh herbage in cow diets on milk fatty acid composition. Animal Feed Science Technology 208 66–78 Google Scholar
Couvreu, S, Hurtaud, C, Marnet, PG, Faverdin, P & Peyraud, JL 2007 Composition of milk fat from cows selected for milk fat globule size and offered either fresh pasture or a corn silage-based diet. Journal of Dairy Science 90 392–403 Google Scholar
Dilzer, A & Park, Y 2012 Implication of conjugated linoleic acid (CLA) in human health. Critical Reviews in Food Science and Nutrition 52 488–513 Google Scholar
Ferlay, A, Martin, B, Pradel, P, Coulon, J & Chilliard, Y 2006 Influence of grass-based diets on milk fatty acid composition and milk lipolytic system in Tarentaise and Montbéliarde cow breeds. Journal of Dairy Science 89 4026–4041.CrossRefGoogle ScholarPubMed
Ferlay, A, Martin, B, Lerch, S, Gobert, M, Pradel, P & Chilliard, Y 2010 Effects of supplementation of maize silage diets with extruded linseed, vitamin E and plant extracts rich in polyphenols, and morning v. evening milking on milk fatty acid profiles in Holstein and Montbéliarde cows. Animal 4 627–640 Google Scholar
Gebauer, SK, Chardigny, JM, Jakobsen, MU, Lamarche, B, Lock, AL, Proctor, SD & Baer, DJ 2011 Effects of ruminant trans fatty acids on cardiovascular disease and cancer: a comprehensive review of epidemiological, clinical, and mechanistic studies. Advances in Nutrition (Bethesda, Md.) 2 332–354 Google Scholar
Hara, A & Radin, NS 1978 Lipid extraction of tissues with a low-toxicity solvent. Analytical Biochemistry 90 420–426 Google Scholar
Hoenselaar, R 2012 Saturated fat and cardiovascular disease: the discrepancy between the scientific literature and dietary advice. Nutrition 28 118–123 Google Scholar
Hurtaud, C, Dutreuil, M, Coppa, M, Agabriel, C & Martin, B 2014 Characterization of milk from feeding systems based on herbage or corn silage with or without flaxseed and authentication through fatty acid profile. Dairy Science and Technology 94 103–123 Google Scholar
ISO M 2001 Milk products. Extraction methods for lipids and liposoluble compounds. International. Standard ISO 14156Google Scholar
Jenkins, T 2010 Technical note: common analytical errors yielding inaccurate results during analysis of fatty acids in feed and digesta samples. Journal of Dairy Science 93 1170–1174 Google Scholar
Kelsey, J, Corl, B, Collier, R & Bauman, D 2003 The effect of breed, parity, and stage of lactation on conjugated linoleic acid (CLA) in milk fat from dairy cows. Journal of Dairy Science 86 2588–2597 Google Scholar
Khanal, R, Dhiman, T & Boman, R 2008 Changes in fatty acid composition of milk from lactating dairy cows during transition to and from pasture. Livestock Science 114 164–175 CrossRefGoogle Scholar
Laskaridis, K, Serafeimidou, A, Zlatanos, S, Gylou, E, Kontorepanidou, E & Sagredos, A 2013 Changes in fatty acid profile of feta cheese including conjugated linoleic acid. Journal of the Science of Food and Agriculture 93 2130–2136 Google Scholar
Leiber, F, Kreuzer, M, Wettstein, HR & Scheeder, MRL 2005 A study on the causes for elevated n-3 fatty acids in cows’ milk of Alpine origin. Lipids 40 191–202 Google Scholar
Lobos-Ortega, I, Revilla, I, González-Martín, MI, Hernández Hierro, JM, Vivar-Quintana, A & González-Pérez, C 2012 Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening. Czech Journal of Food Sciences 30 220–226 Google Scholar
Mannion, DT, Furey, A & Kilcawley, KN 2016 Free fatty acids quantification in dairy products. International Journal of Dairy Technology 69 1–12 Google Scholar
Manzano, P, Arnáiz, E, Diego, JC, Toribio, L, García-Viguera, C, Bernal, JL & Bernal, J 2011 Comprehensive two-dimensional gas chromatography with capillary flow modulation to separate FAME isomers. Journal of Chromatography A 1218 4952–4959 Google Scholar
McCrorie, TA, Keaveney, EM, Wallace, JM, Binns, N & Livingstone, MBE 2011 Human health effects of conjugated linoleic acid from milk and supplements. Nutrition Research Reviews 24 206–227 Google Scholar
Mulder, H & Walstra, P 1974 Creaming and separation. In The Milk fat Globule. Emulsion Science as Applied to Milk Products and Comparable Foods, Commonwealth Agricultural Bureaux, pp. 139–162 (Ed G Mieth). Wageningen Press, Wageningen, The Netherlands Google Scholar
Palmquist, D, Beaulieu, AD & Barbano, D 1993 Feed and animal factors influencing milk fat composition. Journal of Dairy Science 76 1753–1771 Google Scholar
Pérez, MD & Calvo, M 1995 Interaction of β-lactoglobulin with retinol and fatty acids and its role as a possible biological function for this protein: a review. Journal of Dairy Science 78 978–988 CrossRefGoogle ScholarPubMed
Petrović, M, Kezić, N & Bolanča, V 2010 Optimization of the GC method for routine analysis of the fatty acid profile in several food samples. Food Chemistry 122 285–291 CrossRefGoogle Scholar
Romanzin, A, Corazzin, M, Piasentier, E & Bovolenta, S 2013 Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics. Journal of Dairy Research 80 390–399 Google Scholar
Schiavon, S, Cesaro, G, Cecchinato, A, Cipolat-Gotet, C, Tagliapietra, F & Bittante, G 2016a. The influence of dietary nitrogen reduction and conjugated linoleic acid supply to dairy cows on fatty acids in milk and their transfer to ripened cheese. Journal of Dairy Science 99 8759–8778 Google Scholar
Schiavon, S, Pellattiero, E, Cecchinato, A, Tagliapietra, F, Dannenberger, D, Nuernberg, K, Nuernberg, G & Bittante, G 2016b The influence of different sample preparation procedures on the determination of fatty acid profiles of beef subcutaneous fat, liver and muscle by gas chromatography. Journal of Food Composition and Analysis 50 10–18 Google Scholar
Sturaro, E, Marchiori, E, Cocca, G, Penasa, M, Ramanzin, M & Bittante, G 2013 Dairy systems in mountainous areas: farm animal biodiversity, milk production and destination, and land use. Livestock Science 158 157–168 CrossRefGoogle Scholar
Ulbricht, T & Southgate, D 1991 Coronary heart disease: seven dietary factors. Lancet 338 985–992 Google Scholar
Vlaemink, B, Fievez, V, Tamminga, S, Dewhurst, RJ, van Vuuren, A, De Brabander, D & Demeyer, D 2006 Milk odd- and branched-chain fatty acids in relation to the rumen fermentation pattern. Journal of Dairy Science 89 3954–3964 Google Scholar
Vlaeminck, B, Harynuk, J, Fievez, V & Marriott, P 2007 Comprehensive two-dimensional gas chromatography for the separation of fatty acids in milk. European Journal of Lipid Science and Technology 109 757–766 Google Scholar
Woods, VB & Fearon, AM 2009 Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: a review. Livestock Science 126 1–20 Google Scholar
Zendri, F, Ramanzin, M, Bittante, G & Sturaro, E 2016 Transhumance of dairy cows to highland summer pastures interacts with breed to influence body condition, milk yield and quality. Italian Journal of Animal Science 15 481–491 Google Scholar
Zendri, F, Ramanzin, M, Cipolat-Gotet, C & Sturaro, E 2017 Variation of milk coagulation properties, cheese yield, and nutrients recovery in curd of cows of different breeds before, during and after transhumance to highland summer pastures. Journal of Dairy Research 84 39–48 CrossRefGoogle ScholarPubMed
Supplementary material: PDF

Bergamaschi and Bittante supplementary material

Table S1 and Figure S1

Download Bergamaschi and Bittante supplementary material(PDF)
PDF 225.1 KB