Fatty acid profile of commercial Camembert- and Brie-type cheeses available on the Polish market

Abstract

Fatty acid (FA) profiles of two types of soft rennet cheeses made of cow’s milk (eight samples of Camembert-type and six samples of Brie-type cheese) available on the Polish market in the winter season were studied. The cheeses differed in fat content: 13.07–33.81% in Camembert type and 22.05–36.0% in Brie type. In total, 36 FAs were identified in the cheeses: saturated FAs, short-chain saturated FAs (SCSFAs), monounsaturated FAs, polyunsaturated FAs, and odd- and branched-chain FAs (OBCFAs). The cheeses contained substantial amounts of SCSFAs and OBCFAs. They differed significantly only in the contents of palmitoleic acid (C16:1 n-7) and of five FAs belonging to OBCFAs. There are more differences among cheeses of the same type like Camembert or Brie which derive from the geographical origin. Results underline the importance of Brie- and Camembert-type cheeses as natural sources of FAs beneficial for human health.

Keywords

• Brie- and Camembert-type cheeses
• cow milk
• fat content
• fatty acid profile