Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses

Abstract

The basic chemical composition and the fatty acid (FA) profile of Uruguayan Colonia cheese, consumed in the Mercosur region, were determined. 24 cheeses from different dairy farms: 10 elaborated in autumn and 14 in spring, were analyzed. Those cheeses are made from cow´s milk, whose diet was composed of 50% pasture system, 25% concentrate, and 25% silage reserves. The cheese making and ripening time were similar. Seasonal differences emerged in the profiles of saturated FA (SFA), unsaturated FA (UFA) and polyunsaturated FA (PUFA). The seasonal comparation of polyunsaturated FA (PUFA) as well as the CLA isomer such as C18:2 t10c12 showed significant differences (p 0.05). The atherogenesis index (AI) = 2.21 and thrombogenicity (IT) = 2.84, were calculated and discussed.

Keywords

• cheese
• cla–conjugated linoleic acid
• fatty acid
• ia – index of atherogenicity
• it – index of thrombogenicity