CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
CHEMICAL COMPOSITION AND FATTY ACID CONTENT OF BUFFALO CHEESE FROM NORTHWEST ARGENTINA: EFFECT ON LIPID COMPOSITION OF MICE TISSUES
Autor/es:
VAN NIEUWENHOVE, CARINA; GAUFFIN, PAOLA; PÉREZ CHAIA, ADRIANA; GONZÁLEZ, SILVIA
Revista:
Journal of Food Lipids
Referencias:
Año: 2006 vol. 14
ISSN:
1065-7258
Resumen:
Chemical properties, long chain fatty acid composition and conjugated linoleic acid (CLA) content of buffalo cheese was determined. Good nutritional properties were observed in cheese, showing 11.5 % of protein, 18.3 % of fat, and 30.5 % of dry matter. Saturated fatty acid content was 65.6 %, monounsaturated fatty acid was 31.8 % and polyunsaturated was 2.6 %. Stearic (C16:0) and oleic (C18:1) acids were the major fatty acids present in milk and cheese. Values slightly higher of CLA were determined in cheese (4.5 and 5.2 mg/g of fat, respectively), being cis-9,trans-11 the predominant isomer. Mice provided with cheese showed higher CLA levels in fat tissues than others. The cis-9,trans-11 isomer was incorporated into lipid tissues in great proportion than trans-10,cis-12. Total fatty acid content was higher in mice fed cheese, but polyunsaturated fatty acid (linoleic + linolenic + CLA) in tissues was similar (0.6 mg/g of tissue) in all groups. Keywords: Conjugated linoleic acid (CLA), buffalo milk, buffalo cheese, fatty acid composition, polyunsaturated fatty acid
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