Fatty acid composition and conjugated linleic acid of cow and goat’s cheeses from northwest Argentina.

VAN NIEUWENHOVE C; OLISZEWSKI R; GONZÁLEZ S

JOURNAL OF FOOD QUALITY

Blackwell Publishing

Lugar: Iowa, USA; Año: 2008

0146-9428

In this study we evaluate chemical characteristics, fatty acid composition and conjugated linoleic acid content of cow and goat’s cheeses from Northwest Argentina. Similar fatty acid composition was determined among milk and cheese of both species. Palmitic, oleic and miristic were the most abundant fatty acids in dairy products. Polyunsaturated fatty acid content was higher in goat than cow dairy products. CLA level averaged: milk 0.75 and 0.97 and cheeses 0.76 and 1.02 g/100 g of fatty acids for cow and goat, respectively. cis-9,trans-11 was the major isomer present in milk. Differences on desaturase activity and atherogenicity index were observed on both species. High nutritional quality was determined for cheeses of cow and goat, which are fed on natural pasture during spring and summer seasons. Cheeses results a good source of CLA for human consumers, offering among 155 to 217.3 mg/ 100 g of sample, being higher in goat than cow cheese.