Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses.
branched-chain fatty acid
conjugated dienes of linoleic acid
medium-chain fatty acids
mold cheese
vaccenic acid
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
13 Apr 2022
13 Apr 2022
Historique:
received:
04
03
2022
revised:
29
03
2022
accepted:
06
04
2022
entrez:
23
4
2022
pubmed:
24
4
2022
medline:
24
4
2022
Statut:
epublish
Résumé
The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA. The content of fatty acids in the examined cheeses was highly differentiated and depended on the sort and type of cheese. The content of fatty acid groups in milk fat varied within the limits: SFA, 55.2-67.2%; SCSFA, 10.9-23.4%; BCFA, 1.6-2.9%; MUFA, 15.2-23.4%; PUFA, 1.9-4.3%;
Identifiants
pubmed: 35454702
pii: foods11081116
doi: 10.3390/foods11081116
pmc: PMC9028068
pii:
doi:
Types de publication
Journal Article
Langues
eng
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