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Sheep’s milk cheeses as a source of bioactive compounds. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Since ancient times, sheep`s milk cheeses have been a part of a human diet. Currently, their consumption is of great interest due to its nutritional and health values. The aim of the article was to review the chemical composition of sheep’s milk cheeses and its main bioactive ingredients in the context of nutritional and health values. Sheep’s milk cheeses are rich in functionally and physiologically active compounds such as: vitamins, minerals, fatty acids, terpenes, sialic acid, orotic acid and L-carnitine, which are largely originate from milk. Fermentation and maturation process additionally enrich them in other bioactive substances as: bioactive peptides, γ-aminobutyric acid (GABA) or biogenic amines. Studies show that sheep’s milk cheese consumption may be helpful in the prevention of civilization diseases, i.e. hypertension, obesity or cancer. However, due to the presence of biogenic amines, people with metabolic disorders should be careful of their intake.
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Blaiotta G, Marrone R, Aponte M, Peruzy MF, Smaldone G, Vollano L, Murru N. Characterisation of Conciato Romano: one of the oldest Italian cheeses. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Olivo PM, Dos Santos GT, Rodrigues BM, Osmari MP, Marchi FEDE, Madrona GS, Agostinho BC, Pozza MSS. Starter bacteria as producers of CLA in ripened cheese. AN ACAD BRAS CIENC 2021; 93:e20190677. [PMID: 34231753 DOI: 10.1590/0001-3765202120190677] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Accepted: 10/25/2019] [Indexed: 11/21/2022] Open
Abstract
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.
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Affiliation(s)
- Paula M Olivo
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Doutora em Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Geraldo Tadeu Dos Santos
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Bruna M Rodrigues
- Programa de Pós Graduação em Zootecnia, Doutoranda em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Milene P Osmari
- Universidade Federal de Santa Catarina, Departamento de Zootecnia e Desenvolvimento Rural, Rod. Admar Gonzaga 1346, Itacorubi, 88034-000, Florianópolis, SC, Brazil
| | | | - Grasiele S Madrona
- Programa de Pós-Graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Bruna C Agostinho
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Magali S S Pozza
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
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Cozzolino R, Martignetti A, De Giulio B, Malorni L, Addeo F, Picariello G. SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rosaria Cozzolino
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Antonella Martignetti
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Beatrice De Giulio
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Livia Malorni
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Francesco Addeo
- Dipartimento di Agraria Università di Napoli “Federico II” Parco Gussone Portici, NapoliI‐80055Italy
| | - Gianluca Picariello
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
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Pisano MB, Rosa A, Putzu D, Cesare Marincola F, Mossa V, Viale S, Fadda ME, Cosentino S. Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese. Front Microbiol 2020; 11:583745. [PMID: 33193226 PMCID: PMC7609418 DOI: 10.3389/fmicb.2020.583745] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 09/29/2020] [Indexed: 12/16/2022] Open
Abstract
The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes' milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of 1H NMR spectroscopy, while the cholesterol, α-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese' profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 108-109 cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery.
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Affiliation(s)
- Maria Barbara Pisano
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Antonella Rosa
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | - Danilo Putzu
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | | | - Valentina Mossa
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Silvia Viale
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Maria Elisabetta Fadda
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Sofia Cosentino
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
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Tekin A, Güler Z. Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials. Food Chem 2019; 286:160-169. [DOI: 10.1016/j.foodchem.2019.01.190] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 01/25/2019] [Accepted: 01/31/2019] [Indexed: 02/06/2023]
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Nájera AI, Bustamante MA, Albisu M, Valdivielso I, Amores G, Mandaluniz N, Arranz J, Barron LJR, de Renobales M. Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake. J Dairy Sci 2017; 100:6962-6971. [PMID: 28734602 DOI: 10.3168/jds.2017-12588] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Accepted: 05/26/2017] [Indexed: 11/19/2022]
Abstract
The aim of the present study was to evaluate the influence of rapeseed oilcake used for feeding sheep on the content of fatty acids (FA), tocopherols, retinoids, and cholesterol of milk and cheese, and on the sensory properties of cheese. Indoor animal feeding (in winter) is the highest cost of production for cheesemakers, and the inclusion of locally produced rapeseed oilcake in the concentrate feed formulation can reduce the cost of cheese production, as long as the quality of the cheese is not altered. The experiment was carried out in March (mid lactation) with 72 Latxa sheep from an experimental farm located in the Basque Country (northern Spain). Two homogeneous groups of animals (n = 36) were set to receive each a different diet based on commercial or rapeseed concentrate, respectively, and forage (Festuca hay). Animal production parameters were individually recorded for each feeding group, whereas bulk milk from each group was used for cheesemaking trials. The rapeseed concentrate had higher amounts of unsaturated FA (mainly C18:1 cis isomers, C18:2 cis-9,cis-12 and C18:3 cis-9,cis-12,cis-15) and tocopherols than the commercial concentrate. The inclusion of rapeseed oilcake in the diet of dairy sheep did not compromise animal production parameters or milk gross composition. Bulk milk and cheese from sheep fed rapeseed concentrate showed higher content of unsaturated FA and tocopherols than those from sheep fed commercial concentrate. No differences were observed in the content of retinoid in milk and cheese between feeding groups, whereas the cholesterol content was slightly lower in cheese made with milk from sheep fed rapeseed concentrate. Thus, milk and cheese from sheep fed rapeseed concentrate had a healthier lipid profile. In addition, the inclusion of rapeseed oilcake in the diet of sheep did not change the typical sensory attributes of Protected Denomination of Origin Idiazabal cheese. Therefore, rapeseed concentrate could be a good local resource for feeding sheep to improve the nutritional quality of dairy products and to provide higher returns to farms.
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Affiliation(s)
- A I Nájera
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
| | - M A Bustamante
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - M Albisu
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - I Valdivielso
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - G Amores
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - N Mandaluniz
- Neiker-Tecnalia, PO Box 46, 01080 Vitoria-Gasteiz, Spain
| | - J Arranz
- Neiker-Tecnalia, PO Box 46, 01080 Vitoria-Gasteiz, Spain
| | - L J R Barron
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - M de Renobales
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
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Bezerra TKA, de Oliveira Arcanjo NM, Garcia EF, Gomes AMP, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Madruga MS. Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Gómez-Cortés P, Viturro E, Juárez M, de la Fuente MA. Alternative to decrease cholesterol in sheep milk cheeses. Food Chem 2015; 188:325-7. [PMID: 26041199 DOI: 10.1016/j.foodchem.2015.05.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 05/01/2015] [Accepted: 05/04/2015] [Indexed: 12/27/2022]
Abstract
The presence of cholesterol in foods is of nutritional interest because high levels of this molecule in human plasma are associated with an increasing risk of cardiovascular disease and nowadays consumers are demanding healthier products. The goal of this experiment was to diminish the cholesterol content of Manchego, the most popular Spanish cheese manufactured from ewes milk. For this purpose three bulk milks coming from dairy ewe fed with 0 (Control), 3 and 6% of linseed supplement on their diet were used. Nine cheeses (3 per bulk milk) were manufactured and ripened for 3 months. Cholesterol of ewes milk cheese from 6% to 12% linseed supplemented diets decreased by 9.6% and 16.1% respectively, therefore supplying a healthier profile. In a second experiment, different sources of unsaturated fatty acids (rich in oleic, linoleic and α-linolenic acids) were supplemented to dairy ewes and no significant differences were found on cheese cholesterol levels.
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Affiliation(s)
- P Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - E Viturro
- Physiology Weihenstephan, ZIEL, Research Center for Nutrition and Food Sciences, Technische Universitaet Muenchen, 85354 Freising, Germany
| | - M Juárez
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - M A de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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