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Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids

Published online by Cambridge University Press:  23 April 2013

Mariangela Caroprese ,
Agostino Sevi ,
Rosaria Marino ,
Antonella Santillo ,
Alessandra Tateo  and
Marzia Albenzio
Mariangela Caroprese*
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Agostino Sevi
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Rosaria Marino
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Antonella Santillo
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
Alessandra Tateo
Affiliation:
Department of Veterinary Science, University of Bari, Strada prov.le per Casamassima km. 3 Valenzano (BA), Italy
Marzia Albenzio
Affiliation:
Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
*
*For correspondence; e-mail: m.caroprese@unifg.it
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Abstract

The effects of adding flaxseed or fish oil to the diet of dairy cows on the chemical and physical profile of Mozzarella cheese production were studied. The experiment involved 24 Friesian cows, divided into 3 groups accordingly fat supplementation: basal diet (CT), diet supplemented with flaxseed (FS) or fish oil (FO). Mozzarella cheeses were manufactured from bulk milk of each group. Bulk milk was analysed for chemical composition and renneting parameters. Mozzarella cheeses were analysed for chemical composition, fatty acid profile, and textural properties. Results suggest that Mozzarella cheese from cows receiving flaxseed supplementation showed a decrease in saturated fatty acids (SFA), an increase in monounsaturated fatty acids (MUFA), and in polyunsaturated fatty acids (PUFA) compared with control Mozzarella cheese. The increased dietary intake of C18:3 in flaxseed supplemented cows resulted in increased levels of trans-11 C18:1, and of CLA cis-9 trans-11 C18:2, and in low Atherogenic and Trombogenic Indexes. FO Mozzarella cheese showed compositional and textural properties quite similar to CT Mozzarella cheese; however, increased levels of n-3 polyunsaturated fatty acids in FO Mozzarella were found.

Keywords

Mozzarellafatty acidflaxseedfish oilrheology
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 3 , August 2013 , pp. 276 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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