Gutiérrez-Peña Rosario, Avilés Carmen, Galán-Soldevilla Hortensia, Polvillo Oliva, Ruiz Pérez-Cacho Pilar, Guzmán José Luis, Horcada Alberto, Delgado-Pertíñez Manuel
Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain.
Departamento de Bromatología y Tecnología de los alimentos, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain.
Foods. 2021 Jan 3;10(1):80. doi: 10.3390/foods10010080.
We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, = 8) and ripened (RC, = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 μg/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 μg/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 μg) and α-tocopherol (361.7 μg). The fat-soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and α-tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as "pasture-fed" or specific marks.
我们对传统的罗哈马略卡纳绵羊品种的乳制品进行了首次营养分析。从2015年12月至2016年3月，每月两次从采用兼职放牧系统饲养的绵羊中采集散装原料奶样本，并制作新鲜软质奶酪（FC，n = 8）和成熟奶酪（RC，n = 8）。维生素、总酚类化合物（TPC）、总抗氧化能力（TAC）和脂肪酸（FA）含量的变异性受奶酪制作过程（奶酪与原奶之间的差异）以及奶酪制作技术类型（主要与加热、发酵剂的使用和成熟有关）的影响。奶酪最显著的理化特性是脂肪含量低（FC和RC分别为24.1和29.6 g/100 g）。牛奶和RC的特征在于视黄醇（分别为211.4和233.6 μg/100 g干物质（DM））和TPC（分别为18.7和54.6 μg/100 g DM）的主要浓度，而FC的特征在于视黄醇（376.4 μg）和α-生育酚（361.7 μg）的主要浓度。FC的脂溶性成分通常对人体健康具有比牛奶和RC更好的营养价值，视黄醇和α-生育酚水平更高；饱和FA、致动脉粥样硬化指数和血栓形成指数的值更低；单不饱和FA、多不饱和FA、n-3和n-6的水平更高。酸、醇和酮占检测到的挥发性化合物的近95%。乙偶姻以及乳糖和柠檬酸盐代谢产物在两种奶酪的香气特性形成中起重要作用。这项初步研究有助于根据健康营养标准为这些传统产品增值，并支持实施促进其商业化的策略以及获得“草饲”产品标签或特定标识。
