Chemical, Physical, and Sensory Properties of Dairy Products Enriched with Conjugated Linoleic Acid

Evaluation of the quality of meat and carcasses from sheep fed diets containing three types of oils

The objective of this research was to evaluate the quantitative and qualitative characteristics of the carcass and meat of lambs fed with different types of oil. Thirty male, uncastrated, mixed breed (Santa Inês × Dorper) sheep were used in this experiment and were distributed in random blocks with three treatments and 10 replicates per treatment, where each animal represents a replicated experimental unit. The three treatments were the following experimental diets: soybean oil in natura; soybean oil after use in frying, and palm oil (Elaeis guineensis). The oils were incorporated into the sheep diets at a level of 4%. Carcasses were evaluated for hot and cold yield, loss due to cooling, finish, conformation, internal fat concentration, morphometric measurements, tissue composition, and commercial cuts. The addition of soybean oil in natura, residual soybean oil from frying, and palm oil to the sheep diets did not alter any of the evaluated characteristics, which therefore can be interpreted as favoring the use of any of these three oils as a supplement to their diet, and the three oils imparted good characteristics to the carcasses and the meat.

Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review

Sacha inchi (Plukenetia volubilis Linneo) is an ancestral plant originating in the Amazon jungle that has been adopted as a food source due to its high nutritional value, which has gradually been recognized to have potential benefits for human health. Diverse prospective studies have evaluated the effect of consuming components from the plant, derivatives from its seeds, leaves and shell on preventing the risk of cardiovascular disease, chronic inflammatory disease, dermatitis and controlling tumor proliferation, especially given its recognized high content of essential fatty acids, phenolic compounds and vitamin E, showing antioxidant, hypolipidemic, immunomodulation and emollient activity, as well as the capacity to remove heavy metals from aqueous solutions. This review offers a complete description of the existing information on the use and biological activity of P. volubilis L., based on its essential lipid components and evidenced on its use in the field of human health, in prevention, therapeutic and nutritional contexts, along with industrial uses, making it a promising bioresource.

Dietary strategies to enrich milk with healthy fatty acids – a review

Feed is the main factor impacting the composition and quality of milk of dairy animals. Therefore, the present review explores the effects of feed and nutrition on milk fat content and levels of healthy fatty acids (FA) in milk consumed by humans. Milk and dairy products are two main sources of healthy and unhealthy FA in human nutrition. The concentrations of FA in milk depend mainly on diets; therefore, milk FA concentrations and ratios can be greatly altered by some feeding strategies. Dietary supplementation of the diets of dairy livestock with vegetable seeds or oils, microalgae and phytogenic feed additives, and feeding of some grasses can enhance the contents of healthy FA, including n-3 FA, α-linolenic acid, conjugated linoleic acid (CLA) and, generally, unsaturated FA in milk and dairy products. Enrichment of milk with healthy FA may make milk a source of anticarcenogens (CLA and polyphenols) for human health. This review, therefore, focusses on the current research findings on enrichment of milk with healthy FA and summarizes some effective supplementation strategies to alter milk FA profile.

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.

Starter bacteria as producers of CLA in ripened cheese

The profile of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. The milk used to make the cheeses came from cows fed with flaxseed oil and annato. The cheeses presented microbiological and physic-chemical quality with in the standards established by the legislation for Staphylococci and Listeria. With maturation, there was a reduction in the coliform values ​​for both treatments. Regarding the counts of lactic acid bacteria, these remained viable until the 30th day of maturation and the proteolytic bacteria decreased. For antioxidant capacity, the treatment containing the combination of the strains obtained high ABTS values. There was no significant difference between the treatments with respect to the color of the samples. For texture, there was a significant difference for the parameters cohesion and elasticity. No increase in CLA content was observed in the form of its two main isomers, however, the levels of polyunsaturated fatty acids were increased.

Research of milk fat oxidation processes during storage of butter pastes

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities

Growth in demand for foods with potentially beneficial effects on consumer health has motivated increased interest in developing strategies for improving the nutritional quality of ruminant-derived products. Manipulation of the rumen environment offers the opportunity to modify the lipid composition of milk and meat by changing the availability of fatty acids (FA) for mammary and intramuscular lipid uptake. Dietary supplementation with marine lipids, plant secondary compounds and direct-fed microbials has shown promising results. In this review, we have compiled information about their effects on the concentration of putative desirable FA (e.g. c9t11-CLA and vaccenic, oleic, linoleic and linolenic acids) in ruminal digesta, milk and intramuscular fat. Marine lipids rich in very long-chain n-3 polyunsaturated fatty acids (PUFA) efficiently inhibit the last step of C18 FA biohydrogenation (BH) in the bovine, ovine and caprine, increasing the outflow of t11-18:1 from the rumen and improving the concentration of c9t11-CLA in the final products, but increments in t10-18:1 are also often found due to shifts toward alternative BH pathways. Direct-fed microbials appear to favourably modify rumen lipid metabolism but information is still very limited, whereas a wide variety of plant secondary compounds, including tannins, polyphenol oxidase, essential oils, oxygenated FA and saponins, has been examined with varying success. For example, the effectiveness of tannins and essential oils is as yet controversial, with some studies showing no effects and others a positive impact on inhibiting the first step of BH of PUFA or, less commonly, the final step. Further investigation is required to unravel the causes of inconsistent results, which may be due to the diversity in active components, ruminant species, dosage, basal diet composition and time on treatments. Likewise, research must continue to address ways to mitigate negative side-effects of some supplements on animal performance (particularly, milk fat depression) and product quality (e.g. altered oxidative stability and shelf-life).

Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content

Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point hedonic scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product.

Lipid complex effect on fatty acid profile and chemical composition of cow milk and cheese

The effect of administration of lipid complex (LC) on cow milk and cheese characteristics was studied. Lipid complex was elaborated based on grapeseed oil with synthesized conjugated linoleic acid (CLA) and Atlantic mackerel oil enriched in n-3 fatty acids. The 4-wk experiment was conducted on 30 Polish Holstein Friesian cows. The experimental group cow diet was supplemented with 400 g/d of LC (containing 38% CLA, and eicosapentaenoic acid + docosahexaenoic acid in a relative amount of 36.5%) on a humic-mineral carrier. The chemical composition and fatty acid profile of milk and rennet cheese from raw fresh milk were analyzed. Lipid complex supplementation of the total mixed ration had no effect on milk yield and milk composition, except fat content, which decreased from 4.6 to 4.1%, a 10.9% decrease. Milk from cows treated with LC had greater relative amounts of unsaturated fatty acids, particularly polyunsaturated fatty acids, and lesser relative amounts of saturated fatty acids. Lipid complex addition changed milk fat fatty acid profile: C18:2 cis-9,trans-11 and trans-10,cis-12 isomer (CLA) contents increased by 278 and 233%, respectively, as did eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) contents. Milk fat fatty acid profile changes were correlated with the modifications in rennet cheese fatty acid profile. Lipid complex supplementation of dairy cows produced considerable changes in the biological value of milk and cheese fat.

Short communication: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils

Lipid supplements can be used to alter fatty acid (FA) profiles of dairy products. For Chanco cheese, however, little information is available concerning effects of lipid supplements on sensorial properties. The objective of this study was to examine effects of supplementation of dairy cow diets with soybean (SO) and hydrogenated vegetable (HVO) oils on chemical and FA composition of milk and cheese and sensory characteristics of cheese. Nine multiparous Holstein cows averaging 169±24d in milk at the beginning of the study were used in a replicated (n=3) 3×3 Latin square design that included 3 periods of 21d. All cows received a basal diet formulated with a 56:44 forage:concentrate ratio. Dietary treatments consisted of the basal diet (control; no fat supplement), and the basal diet supplemented with SO (unrefined oil; 500g/d per cow) and HVO (manufactured from palm oil; 500g/d per cow). Milk fat yield was lower with HVO compared with control and SO. Cheese chemical composition and sensory profile were not affected by dietary treatment. Vaccenic (C18:1 trans-11) and oleic (C18:1 cis-9) acids were higher for SO than for control and HVO. Compared with control and HVO, SO decreased saturated FA and increased monounsaturated FA. The thrombogenic index of milk and cheese produced when cows were fed SO was lower than when cows were fed on control and HVO. The outcome of this study showed that, compared with control and HVO, supplementing dairy cow diets with SO improves milk and cheese FA profile without detrimental effects on the chemical composition of milk and cheese and the sensory characteristics of cheese.

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

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.

Relationships between physiological indicators in blood, and their yield, as well as chemical composition of milk obtained from organic dairy cows

BACKGROUND

The occurrence of metabolic overload in cows maintained in organic herds is very likely, because organic production promotes feeding with high roughage diets and discourages supplementation with concentrates supplementation. It has the potential to negatively affect milk quality. The aim of this study was to determine the influence of physiological indicators in blood, reflecting the energy metabolism and liver status of dairy cows kept in organic herds, on the content of bioactive components in milk and the influence of lactation stage and feeding season on changes in milk components.

RESULTS

A significant positive correlation was found between β-hydroxybutyric acid and the daily milk yield of lactating cows. β-Hydroxybutyric acid was negatively correlated with lactation phase and polyunsaturated fatty acids as well as saturated fatty acids content in milk. A significant negative correlation was observed between average daily milk yield and alanine aminotransferase concentration in blood. A low level of production in organic farms had a positive impact on the content of conjugated linoleic acid (20% increase), vitamin A (21% increase) and vitamin E (11% increase).

CONCLUSION

The study has shown significant correlations between metabolic profiles and milk yields, as well as milk composition. In addition, there is evidence that the intensity of the production system significantly influences the metabolic profile and chemical composition of cow's milk. It could even be concluded that the ecological system affects not only the quality of milk, but also the health of cows.

Human health effects of conjugated linoleic acid from milk and supplements

The primary purpose of the present review was to determine if the scientific evidence available for potential human health benefits of conjugated linoleic acid (CLA) is sufficient to support health claims on foods based on milk naturally enriched with cis-9, trans-11-CLA (c9, t11-CLA). A search of the scientific literature was conducted and showed that almost all the promising research results that have emerged in relation to cancer, heart health, obesity, diabetes and bone health have been in animal models or in vitro. Most human intervention studies have utilised synthetic CLA supplements, usually a 50:50 blend of c9, t11-CLA and trans-10, cis-12-CLA (t10, c12-CLA). Of these studies, the only evidence that is broadly consistent is an effect on body fat and weight reduction. A previous review of the relevant studies found that 3.2 g CLA/d resulted in a modest body fat loss in human subjects of about 0.09 kg/week, but this effect was attributed to the t10, c12-CLA isomer. There is no evidence of a consistent benefit of c9, t11-CLA on any health conditions; and in fact both synthetic isomers, particularly t10, c12-CLA, have been suspected of having pro-diabetic effects in individuals who are already at risk of developing diabetes. Four published intervention studies using naturally enriched CLA products were identified; however, the results were inconclusive. This may be partly due to the differences in the concentration of CLA administered in animal and human studies. In conclusion, further substantiation of the scientific evidence relating to CLA and human health benefits are required before health claims can be confirmed.

Increased hypolipidemic benefits of cis-9, trans-11 conjugated linoleic acid in combination with trans-11 vaccenic acid in a rodent model of the metabolic syndrome, the JCR:LA-cp rat

BACKGROUND

Conjugated linoleic acid (cis-9, trans-11 CLA) and trans-11 vaccenic acid (VA) are found naturally in ruminant-derived foods. CLA has been shown to have numerous potential health related effects and has been extensively investigated. More recently, we have shown that VA has lipid-lowering properties associated with reduced hepatic lipidogenesis and chylomicron secretion in the JCR:LA-cp rat. The aim of this study was to evaluate potential additional hypolipidemic effects of purified forms of CLA and VA in an animal model of the metabolic syndrome (the JCR:LA-cp rat).

METHODS

Twenty four obese JCR:LA-cp rats were randomized and assigned to one of three nutritionally adequate iso-caloric diets containing 1% w/w cholesterol and 15% w/w fat for 16 wk: 1) control diet (CD), 2) 1.0% w/w cis-9, trans-11 CLA (CLA), 3) 1.0% w/w VA and 1% w/w cis-9, trans-11 CLA (VA+CLA). Lean rats were fed the CD to represent normolipidemic conditions.

RESULTS

Fasting plasma triglyceride (TG), total cholesterol and LDL-cholesterol concentrations were reduced in obese rats fed either the CLA diet or the VA+CLA diet as compared to the obese control group (p < 0.05, p < 0.001; p < 0.001, p < 0.01; p < 0.01, p < 0.001, respectively). The VA+CLA diet reduced plasma TG and LDL-cholesterol to the level of the normolipidemic lean rats and further decreased nonesterified fatty acids compared to the CLA diet alone. Interestingly, rats fed the VA+CLA diet had a higher food intake but lower body weight than the CLA fed group (P < 0.05). Liver weight and TG content were lower in rats fed either CLA (p < 0.05) or VA+CLA diets (p < 0.001) compared to obese control, consistent with a decreased relative protein abundance of hepatic acetyl-CoA carboxylase in both treatment groups (P < 0.01). The activity of citrate synthase was increased in liver and adipose tissue of rats fed, CLA and VA+CLA diets (p < 0.001) compared to obese control, suggesting increased mitochondrial fatty acid oxidative capacity.

CONCLUSION

We demonstrate that the hypolipidemic effects of chronic cis-9, trans-11 CLA supplementation on circulating dyslipidemia and hepatic steatosis are enhanced by the addition of VA in the JCR:LA-cp rat.

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and alpha-tocopherol

Three diets for cows were used to evaluate the effect of extruded linseed (EL) or extruded linseed plus alpha-tocopherol (ELVE) supplementation of a maize silage diet (CO) on the odor-active compounds of Saint-Nectaire cheese. Cheese odor and flavor profiles were studied by sensory analysis. The volatile compounds were extracted by purge and trap and separated by gas chromatography. The odor compounds were detected and identified using an 8-way olfactometric device and a mass spectrometer. Twenty-nine volatile compounds were considered as contributing to the odor of Saint-Nectaire cheese. Half the compounds identified were known to be lipid degradation products but not all of them were affected by the diet. Among the markers of unsaturated fatty acid degradation, hexanal was not affected, whereas heptanal was increased more by the ELVE diet (6 times) than by the EL (3 times) diet. The ELVE diet led to cheeses with butanoic acid and heptanal odor peaks that were, respectively, 2 and 6 times higher than with the CO diet, which explained the lower milk odor and flavor scores obtained by sensory analysis on ELVE cheese. Although the cheese-making date had a greater effect than the diet on the aromatic profiles of the cheese, principal component analysis showed that the differences between cheeses obtained on the 3 diets were repeatable. The EL diet successfully enhanced cheese nutritional value without noticeably changing its flavor. alpha-Tocopherol supplementation was found to be unnecessary, as no oxidized odor was found.

Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation

Dairy products enriched in unsaturated fatty acids (UFA) and conjugated linoleic acids (CLA) have a higher nutritional value and are suggested to have beneficial health effects. However, such acids are susceptible to oxidation, and off-flavors may be formed during storage. This study was aimed to compare the most important odorants in UFA/CLA-enriched butter to that of conventional butter during storage and induced oxidation. Volatiles were isolated by solvent-assisted flavor evaporation and identified by gas chromatography-olfactometry and mass spectrometry. Aroma extract dilution analysis revealed 18 odorants that were quantified by stable isotope dilution analysis. Another important odorant, 3-methyl-1H-indole (mothball-like odor), was quantified by high-performance liquid chromatography. After storage, UFA/CLA-enriched butter showed higher concentrations of pentanal (fatty), heptanal (green), butanoic acid (cheesy), and delta-decalactone (peach-like). Photo-oxidation of butter samples induced increases in heptanal, (E)-2-octenal, and trans-4,5-epoxy-(E)-2-decenal, especially in conventional butter. The higher vitamin content in UFA/CLA samples may protect this butter from oxidation.