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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2016

Martini, M. – Altomonte, I. – da Silva Sant’Ana, A. M. – Salari, F.
Nutritional composition of four commercial cheeses made with buffalo milk
Journal of Food and Nutrition Research, 55, 2016, č. 3, s. 256-262

Mina Martini, Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center “Nutraceuticals and Food for Health”, via del Borghetto 80, 56124, Pisa, Italy. E-mail: mina.martini@unipi.it

Received 27 June 2016; 1st revised 26 July 2016; accepted 1 August 2016; published online 6 August 2016.

Súhrn: This paper compares the nutritional characteristics of four commercial cheeses made from the same buffalo milk using different production processes. Four subsequent cheese-making processes were made over a period of one month by a cheese company in Italy. For each cheese-making from the same bulk buffalo milk, four different cheeses were made: mozzarella, caciotta, capriccio and Blu del Granduca. All the samples were analysed in terms of determination of chemical composition and fatty acid profile. The manufacturing process affected the nutritional and health cha­racteristics of the cheeses. The cheese-making process led to a lower retention of calcium in mozzarella, and a higher nitrogen content in dry matter. In addition, the cheese-making process and ripening influenced the fatty acid profiles, and modified various atherogenic (C12:0 and C14:0) and beneficial fatty acids (C18:3 n-3, cis-9,trans-11 conjugated linoleic acid, C20:5 and C20:6). Despite the higher fat on wet basis, the ripened cheeses, in particular the Blu cheese, showed a healthier fatty acid profile than mozzarella.

Kľúčové slová: buffalo cheese; nutritional composition; fatty acids

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