Abstract

Sheep’s milk contains fatty acids that have a positive effect on human health. Besides, its production is economically profitable. Thus, fatty-acid profile of cheese and its transformation during maturing remain relevant for scientific research. The present research featured the quality of lipids during the fatty phase of soft-ripened Camembert-type cheese. Its fatty-acid profile was studied using a method of gas chromatography. A set of experiments established significant changes in the concentration of fatty acids during maturing. The concentration of short chain fatty acids increased, namely that of butyric acid (C4:0), butylacetic acid (C6:0), and hexylacetic acid (C8:0). The trend can be associated with the specific lipases produced by microorganisms during ripening. On day 14, the concentration of lauric acid (C12:0) increased by 30% and that of myristic acid (C14:0) – by 13%, as compared with day 1. The initial concentration of 18:1n9t isomer was about 70% of the total amount of trans-isomers of fatty acids. After maturing, its concentration decreased by 98%. The concentration of C10:0, C14:0, C16:0, C18:0, C18:1t11, and C18:1c9 fatty acids equaled 73% of the total amount of fatty acids during all periods of ripening. The concentration of hypercholesterolemic fatty acids increased and that of hypocholesteremic fatty acids decreased during ripening, which raised the Atherogenic and thrombogenic indices. Fatty acids with ≤ 12 carbon atoms were found characteristic of fatty acid profile of sheep’s milk Camembert. They can be used to detect other milk in sheep’s milk cheese.

Keywords

Cheese, technology, lipids, fatty acids, maturing

REFERENCES

1. Gurʹyanova LV, Matveeva AA. Ispolʹzovanie dobavok rastitelʹnogo proiskhozhdeniya v proizvodstve plavlenykh syrov [Plant additives in processed cheese production]. Aktualʹnye voprosy sovershenstvovaniya tekhnologii proizvodstva i pererabotki produktsii selʹskogo khozyaystva [Relevant Issues of Improving the Technology of Production and Processing of Agricultural Products]. 2018;(20):278–280. (In Russ.).
2. Mordvinova VA, Lepilkina OV, Ostrouhova IL, Samoilov AV. Special features of formation of the organoleptic indices of cheese products. Magazine cheesemaking and buttermaking. 2012;(2):31–33. (In Russ.).
3. Orluk UT, Stepanischev MI. The research of proteolysis and lipolysis in cheeses with mold. Food Processing: Techniques and Technology. 2013;30(3):45–48. (In Russ.).
4. Konopleva GF, Lapshina LV. Zamenitelʹ molochnogo zhira – produkt zdorovogo pitaniya [Milk fat substitute as a product of healthy nutrition]. Milk Processing. 2015;192(10):80–83. (In Russ.).
5. Vlasova JA, Kochieva AA, Vlasov NYu. Fatty acids composition of the cheese with spices and aroma plants. Magazine cheesemaking and buttermaking. 2013;(4):18–19. (In Russ.).
6. Ulbrich TLV, Southgate DAT. Coronary heart disease seven dietary factors. The Lancet. 1991;338(8773):985–992. DOI: https://doi.org/10.1016/0140-6736(91)91846-M.
7. Gorbatova KK, Gunʹkov PI. Biokhimiya moloka i molochnykh produktov [Biochemistry of milk and dairy products]. St. Petersburg: GIORD; 2010. 336 p. (In Russ.).
8. Bakeet ZAN, Alobeidallah FMH, Arzoo S. Fatty acid composition with special emphasis on unsaturated trans fatty acid content in margarines and shortenings marketed in Saudi Arabia. International Journal of Biosciences. 2013;3(1):86–93.
9. Scerra M, Chies L, Caparra P, Cilione C, Foti F. Effect of Only Pasture on Fatty Acid Composition of Cow Milk and Ciminà Caciocavallo Cheese. Journal of Food Research. 2016;5(3):20–29. DOI: https://doi.org/10.5539/jfr.v5n3p20.
10. Shahein MR, Soliman ES. Fatty Acids and Amino Acids Composition of Milk and Resultant Domiati Cheese Produced from Lactating Cows Fed Different Energy and Protein Sources Rations. World Journal of Dairy and Food Sciences. 2014;9(2):184–190. DOI: https://doi.org/10.5829/idosi.wjdfs.2014.9.2.8624.
11. Hayaloglu AA, Yasar K, Tölü C, Sahingil D. Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese. Small Ruminant Research. 2013;113(1):187–194. DOI: https://doi.org/10.1016/j.smallrumres.2013.01.001.
12. Mohamed AG. Low-Fat Cheese: A Modern Demand. International Journal of Dairy Science. 2015;10(6):249–265. DOI: https://doi.org/10.3923/ijds.2015.249.265.
13. Soodam K, On L, Powell IB, Kentish SE, Gras SL. Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening. Food Structure. 2017;14:8–16. DOI: https://doi.org/10.1016/j.foostr.2017.05.003.
14. Caro I, Soto S, Fuentes L, Gutiérrez-Méndez N, García-Islas B, Monroy-Gayosso KE, et al. Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses. Food and Nutrition Sciences. 2014;5(4):366–375. DOI: https://doi.org/10.4236/fns.2014.54044.
15. Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. International Journal of Food Microbiology. 2017;259:35–42. DOI: https://doi.org/10.1016/j.ijfoodmicro.2017.07.022.
16. Kim NS, Lee JH, Han KM, Kim JW, Cho S, Kim J. Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA. Food Chemistry. 2014;143:40–47. DOI: https://doi.org/10.1016/j.foodchem.2013.07.083.
17. Sádecká J, Kolek E, Pangallo D, Valík L, Kuchta T. Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese. Food Chemistry. 2014;150:301–306. DOI: https://doi.org/10.1016/j.foodchem.2013.10.163.
18. Caroprese M, Sevi A, Marino R, Santillo A, Tateo A, Albenzio M. Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids. Journal of Dairy Research. 2013;80(3):276–282. DOI: https://doi.org/10.1017/S002202991300023X.
19. Prosekov AYu, Ivanova SA. Providing food security in the existing tendencies of population growth and political and economic instability in the world. Foods and Raw Materials. 2016;4(2):201–211. DOI: http://doi.org/10.21179/2308-4057-2016-2-201-211.
20. Abd El-Gawad IA, Hamed EM, Zidan MA, Shain AA. Fatty Acid Composition and Quality Characteristic of Some Vegetable Oils Used in Making Commercial Imitation Cheese in Egypt. Journal of Nutrition and Food Sciences. 2015;5(4):380–384. DOI: https://doi.org/10.4172/2155-9600.1000380.
21. Pietrzak-Fiećko R, Staniewska K, Staniewski B. Fatty acid profile of milk fat in the local dairy products from northeastern Poland. Polish Journal of Natural Sciences. 2017;32(1):143–151.