CONICET | Buscador de Institutos y Recursos Humanos

Chemical properties, long chain fatty acid composition and conjugated linoleic acid (CLA) content of buffalo cheese were 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 (FAs) 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 animals from the control group. The cis-9,trans-11 isomer was incorporated into lipid tissues in great proportion than trans-10,cis-12. Total FA 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. PRACTICAL APPLICATIONS Buffalo milk products are widely consumed in Europe, especially as mozzarella cheese. In Northwest Argentina, buffalo was recently introduced for milk production, and no studies are available about chemical characteristics and fatty acid content of cheeses. The nutritional importance of many fatty acids, such as trans, has been widely stressed in recent years. Among this, conjugated linoleic adics (CLAs)] seem to have many biological effects on health, such as anticarcinogenic properties. Studies on CLA content in foods are being carried out as a way to offer to consumers the best source of this fatty acid. In the present study we demonstrated that buffalo milk and cheese represents a good source of CLA for humans, having as a major isomer the cis9, trans11. Its consumption affects the CLA incorporation into many tissues, offering cheese a higher CLA concentration than milk.

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