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
APA
Vancouver
Author
Bibtex
}
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