Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

Vargas-Bello-Pérez, E. and Geldsetzer-Mendoza, C. and Morales, S.M. and Toro-Mujica, P. and Fellenberg, M.A. and Ibáñez, R.A. and Gómez-Cortés, P. and Garnsworthy, P.C. (2018) Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese. International Dairy Journal . ISSN 0958-6946

[img]
Preview
PDF - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
Available under Licence Creative Commons Attribution Non-commercial No Derivatives.
Download (629kB) | Preview

Abstract

The effect of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses was determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg-1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

Item Type: Article
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences
Identification Number: https://doi.org/10.1016/j.idairyj.2018.04.006
Depositing User: Eprints, Support
Date Deposited: 08 May 2018 10:12
Last Modified: 05 May 2019 04:30
URI: http://eprints.nottingham.ac.uk/id/eprint/51611

Actions (Archive Staff Only)

Edit View Edit View