Transformation of sheep milk into hard cheese and ricotta: Effect on fatty acid profile

  • Julio Hernan Gonzalez
  • Laura Elena Puhl
  • Gustavo Alfio Nardo
  • Francisco Mentruyt
  • Patricia Andrea Allocati

Abstract

The fatty acid (FA) profile of sheep milk fat distinguishes it both qualitative and quantitatively, among other reasons, because of the nutraceutical function of some FA present, such as conjugated linoleic acid isomers, rumenic acid and C18:2t10c12. The objective of this research was to determine whether heating sheep milk modifies the FA profile in the production of hard cheese and ricotta (R). Two independent experiments were designed: In Exp. 1, raw or pasteurized milk (LC) (LP) was transformed into hard cheese (QLC/QLP); In Exp. 2, R was obtained from raw milk. Samples of raw/pasteurized milk, R, and hard cheese were analyzed for FA profile by gas chromatography and expressed as g FA/100 g TFA. A multivariate descriptive analysis (Discriminant Analysis) and a separate (univariate) analysis were performed for each FA. For univariate analysis, the mean values of different FA for each treatment were analyzed by ANOVA with a 5% significance level, and when differences were significant, compared by Tukey test for Exp. 1 and Student t-test for Exp. 2. No significant differences in the mean FA profile were detected between treatments in both experiments. Thus, the heat treatment and cheese-making process applied to sheep milk did not alter the FA profile.

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Author Biographies

Julio Hernan Gonzalez
Departamento de Produccion Animal, Facultad de Agronomía de la Universidad de Buenos Aires. Jefe de Trabajos Prácticos.
Laura Elena Puhl
Departamento de Métodos Cuantitativos, Facultad de Agronomía de la Universidad de Buenos Aires. Jefe de Trabajos Prácticos.
Gustavo Alfio Nardo
Ingeniero Agrónomo. Ministerio de Agroindustria de la Nación.
Francisco Mentruyt
Ingeniero Agrónomo. Actividad privada.
Patricia Andrea Allocati
Departamento de Produccion Animal, Facultad de Agronomía de la Universidad de Buenos Aires. Profesor Adjunto.
Published
2017-05-05
How to Cite
Gonzalez, Julio Hernan, Laura Elena Puhl, Gustavo Alfio Nardo, Francisco Mentruyt, and Patricia Andrea Allocati. 2017. “Transformation of Sheep Milk into Hard Cheese and Ricotta: Effect on Fatty Acid Profile”. Archivos Latinoamericanos De Producción Animal 25 (3-4). https://ojs.alpa.uy/index.php/ojs_files/article/view/2556.
Section
Original paper