Manuelian C L, Currò S, Penasa M, Cassandro M, De Marchi M
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
J Dairy Sci. 2017 May;100(5):3384-3395. doi: 10.3168/jds.2016-12059. Epub 2017 Feb 23.
Cheese provides essential nutrients for human nutrition and health, such as minerals and fatty acids (FA). Its composition varies according to milk origin (e.g., species and breed), rearing conditions (e.g., feeding and management), and cheese-making technology (e.g., coagulation process, addition of salt, ripening period). In recent years, cheese production has increased worldwide. Italy is one of the main producers and exporters of cheese. This study aimed to describe mineral, FA, and cholesterol content of 133 samples from 18 commercial cheeses from 4 dairy species (buffalo, cow, goat, and sheep) and from 3 classes of moisture content (hard, <35% moisture; semi-hard, 35-45%; and soft, >45%). Mineral concentrations of cheese samples were determined by inductively coupled plasma optical emission spectrometry, and FA and cholesterol contents were determined by gas chromatography. Moisture and species had a significant effect on almost all traits: the highest levels of Na, Ca, and Fe were found in cheeses made from sheep milk; the greatest level of Cu was found in cow milk cheese, the lowest amount of K was found in buffalo milk cheese, and the lowest amount of Zn was found in goat cheeses. In all samples, Cr and Pb were not detected (below the level of detection). In general, total fat, protein, and minerals significantly increased when the moisture decreased. Buffalo and goat cheeses had the highest saturated FA content, and sheep cheeses showed the highest content of unsaturated and polyunsaturated FA, conjugated linoleic acid, and n-3 FA. Goat and sheep cheeses achieved higher proportions of minor FA than did cow and buffalo cheeses. Buffalo cheese exhibited the lowest cholesterol level. Our results confirm that cheese mineral content is mainly affected by the cheese-making process, whereas FA profile mainly reflects the FA composition of the source milk. This study allowed the characterization of mineral and FA composition and cholesterol content and revealed large variability among different commercial cheeses.
奶酪为人类营养与健康提供必需营养素，如矿物质和脂肪酸（FA）。其成分因奶源（如种类和品种）、饲养条件（如喂养和管理）以及奶酪制作工艺（如凝固过程、加盐、成熟期）而异。近年来，全球奶酪产量有所增加。意大利是奶酪的主要生产国和出口国之一。本研究旨在描述来自4种奶畜（水牛、奶牛、山羊和绵羊）的18种商业奶酪的133个样品以及3种水分含量等级（硬质，水分含量<35%；半硬质，35 - 45%；软质，>45%）的矿物质、FA和胆固醇含量。奶酪样品的矿物质浓度通过电感耦合等离子体发射光谱法测定，FA和胆固醇含量通过气相色谱法测定。水分和奶畜种类对几乎所有特性都有显著影响：羊奶制成的奶酪中钠、钙和铁含量最高；牛奶制成的奶酪中铜含量最高，水牛奶制成的奶酪中钾含量最低，山羊奶酪中锌含量最低。在所有样品中，未检测到铬和铅（低于检测水平）。总体而言，水分减少时，总脂肪、蛋白质和矿物质含量显著增加。水牛奶酪和山羊奶酪的饱和FA含量最高，绵羊奶酪的不饱和FA、多不饱和FA、共轭亚油酸和n - 3 FA含量最高。山羊奶酪和绵羊奶酪中次要FA的比例高于牛奶酪和水牛奶酪。水牛奶酪的胆固醇水平最低。我们的结果证实，奶酪的矿物质含量主要受奶酪制作过程影响，而FA谱主要反映原料奶的FA组成。本研究对矿物质和FA组成以及胆固醇含量进行了表征，并揭示了不同商业奶酪之间存在很大差异。
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