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

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese. / Vargas-Bello-Pérez, E.; Geldsetzer-Mendoza, C.; Morales, M. S.; Toro-Mujica, P.; Fellenberg, M. A.; Ibáñez, R. A.; Gómez-Cortés, P.; Garnsworthy, P. C.

I: International Dairy Journal, Bind 85, 01.10.2018, s. 8-15.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Vargas-Bello-Pérez, E, Geldsetzer-Mendoza, C, Morales, MS, Toro-Mujica, P, Fellenberg, MA, Ibáñez, RA, Gómez-Cortés, P & Garnsworthy, PC 2018, 'Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese', International Dairy Journal, bind 85, s. 8-15. https://doi.org/10.1016/j.idairyj.2018.04.006

APA

Vargas-Bello-Pérez, E., Geldsetzer-Mendoza, C., Morales, M. S., Toro-Mujica, P., Fellenberg, M. A., Ibáñez, R. A., Gómez-Cortés, P., & 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, 85, 8-15. https://doi.org/10.1016/j.idairyj.2018.04.006

Vancouver

Vargas-Bello-Pérez E, Geldsetzer-Mendoza C, Morales MS, Toro-Mujica P, Fellenberg MA, Ibáñez RA o.a. Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese. International Dairy Journal. 2018 okt. 1;85:8-15. https://doi.org/10.1016/j.idairyj.2018.04.006

Author

Vargas-Bello-Pérez, E. ; Geldsetzer-Mendoza, C. ; Morales, M. S. ; Toro-Mujica, P. ; Fellenberg, M. A. ; Ibáñez, R. A. ; Gómez-Cortés, P. ; Garnsworthy, P. C. / Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese. I: International Dairy Journal. 2018 ; Bind 85. s. 8-15.

Bibtex

@article{7a1d4275a6264cbb9f6912f8c589d88e,
title = "Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese",
abstract = "The effects 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 were 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.",
author = "E. Vargas-Bello-P{\'e}rez and C. Geldsetzer-Mendoza and Morales, {M. S.} and P. Toro-Mujica and Fellenberg, {M. A.} and Ib{\'a}{\~n}ez, {R. A.} and P. G{\'o}mez-Cort{\'e}s and Garnsworthy, {P. C.}",
year = "2018",
month = oct,
day = "1",
doi = "10.1016/j.idairyj.2018.04.006",
language = "English",
volume = "85",
pages = "8--15",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

AU - Vargas-Bello-Pérez, E.

AU - Geldsetzer-Mendoza, C.

AU - Morales, M. S.

AU - Toro-Mujica, P.

AU - Fellenberg, M. A.

AU - Ibáñez, R. A.

AU - Gómez-Cortés, P.

AU - Garnsworthy, P. C.

PY - 2018/10/1

Y1 - 2018/10/1

N2 - The effects 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 were 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.

AB - The effects 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 were 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.

U2 - 10.1016/j.idairyj.2018.04.006

DO - 10.1016/j.idairyj.2018.04.006

M3 - Journal article

AN - SCOPUS:85047616988

VL - 85

SP - 8

EP - 15

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 197564659