Italian Journal of Animal Science (Oct 2012)

Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk

  • Marcello Mele,
  • Antonio Pezzati,
  • Stefano Rapaccini,
  • Mauro Antongiovanni,
  • Giuseppe Conte,
  • Doria Benvenuti,
  • Sara Minieri,
  • Arianna Buccioni

DOI
https://doi.org/10.4081/ijas.2012.e75
Journal volume & issue
Vol. 11, no. 4
pp. e75 – e75

Abstract

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The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (Pecorino Toscano cheese) produced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particular, if isomers profile is considered, the percentage of trans11 C18:1, trans10 C18:1 and cis9, trans11 CLA decreased as consequence of biohydrogenation or of double bonds isomerisation, while the concentration of trans10, cis12 CLA increased.

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