Szterk Arkadiusz, Ofiara Karol, Strus Bartosz, Abdullaev Ilkhom, Ferenc Karolina, Sady Maria, Flis Sylwia, Gajewski Zdzisław
Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland.
Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland.
Foods. 2022 Apr 13;11(8):1116. doi: 10.3390/foods11081116.
The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA. The content of fatty acids in the examined cheeses was highly differentiated and depended on the sort and type of cheese. The content of fatty acid groups in milk fat varied within the limits: SFA, 55.2-67.2%; SCSFA, 10.9-23.4%; BCFA, 1.6-2.9%; MUFA, 15.2-23.4%; PUFA, 1.9-4.3%; -MUFA, 1.8-6.0%; and CLA, 1.0-3.1%. From among the examined cheeses, the seasonal sheep cheeses (Oscypek) and mountain cow cheeses were characterized by the highest content of health-promoting fatty acids. The content of health-promoting fatty acids in the fat fraction of these cheeses was CLA 2.1-3.1%, -MUFA 3.5-6%, BCFA 2.7-2.9%, and SCSFA 12-18%.
该研究旨在检测不同市场上的原味绵羊、奶牛和山羊奶酪样本，分析其脂肪酸的含量和分布情况，特别关注对健康有益的脂肪酸。所检测奶酪中的脂肪酸含量差异很大，取决于奶酪的种类和类型。乳脂肪中脂肪酸组的含量范围如下：饱和脂肪酸（SFA），55.2 - 67.2%；短链饱和脂肪酸（SCSFA），10.9 - 23.4%；支链脂肪酸（BCFA），1.6 - 2.9%；单不饱和脂肪酸（MUFA），15.2 - 23.4%；多不饱和脂肪酸（PUFA），1.9 - 4.3%；反式单不饱和脂肪酸（-MUFA），1.8 - 6.0%；共轭亚油酸（CLA），1.0 - 3.1%。在所检测的奶酪中，季节性绵羊奶酪（奥希佩克奶酪）和山地奶牛奶酪的有益健康脂肪酸含量最高。这些奶酪脂肪部分中有益健康脂肪酸的含量为：CLA 2.1 - 3.1%，-MUFA 3.5 - 6%，BCFA 2.7 - 2.9%，SCSFA 12 - 18%。
