Food Chem. 2015 Dec 1;188:325-7. doi: 10.1016/j.foodchem.2015.05.012. Epub 2015 May 5.
- 1Instituto
de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás
Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
- 2Physiology
Weihenstephan, ZIEL, Research Center for Nutrition and Food Sciences,
Technische Universitaet Muenchen, 85354 Freising, Germany.
- 3Instituto
de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás
Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Electronic address: mafl@if.csic.es.
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.
Copyright © 2015 Elsevier Ltd. All rights reserved.
KEYWORDS:
Cheese; Cholesterol; Dairy; Ewe; Milk
