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Fatty acid composition and CLA content in goat milk and cheese samples from Umbrian market

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Abstract

Goat dairy products are considered as a suitable alternative to cow milk products for some special categories of consumers (infants, old, and convalescent people). In the present research, a study on the lipid fraction of commercial goat milk and cheese samples purchased from Umbrian market was carried out. Particular attention has been paid to evaluating conjugated linoleic acid (CLA) content and determining some interesting nutritional indexes. The results of goat milk samples showed that saturated, monounsaturated and polyunsaturated fatty acid contents were on average 71.2, 23.4, and 3.8 %, respectively. CLA content (cis-9, trans-11 isomer) was on average 11.5 mg/100 g in milk. Considerable variability was observed for n6/n3 ratio that varied from 2.7 to 10.6 in the considered goat milk samples. With regard to goat cheese samples CLA concentration was on average 118.8 mg/100 g in fresh cheese and 217.7 mg/100 g in semi-hard cheese, and the difference was not significant. Interestingly, α-linolenic acid content was higher and n6/n3 ratio was lower in semi-hard with respect to fresh cheese samples (p < 0.05).

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Section of Food Science and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, Via S. Costanzo 1, 06126, Perugia, Italy

    Lina Cossignani, Laura Giua, Eleonora Urbani, Maria Stella Simonetti & Francesca Blasi

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  1. Lina Cossignani
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  2. Laura Giua
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  3. Eleonora Urbani
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  4. Maria Stella Simonetti
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  5. Francesca Blasi
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Correspondence to Lina Cossignani.

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Cossignani, L., Giua, L., Urbani, E. et al. Fatty acid composition and CLA content in goat milk and cheese samples from Umbrian market. Eur Food Res Technol 239, 905–911 (2014). https://doi.org/10.1007/s00217-014-2287-8

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  • DOI: https://doi.org/10.1007/s00217-014-2287-8

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