scholarly journals Nutritional and energetic value of hard cheese

2018 ◽  
Vol 34 (2) ◽  
pp. 217-227
Author(s):  
Anka Popovic-Vranjes ◽  
Snezana Paskas ◽  
Marija Jevtic ◽  
Anka Kasalica ◽  
Branislava Belic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Essential Amino Acids ◽  
Cow Milk ◽  
Mean Values ◽  
Microbiological Parameters ◽  
Hard Cheese

Insufficient intake of dairy product, especially of hard cheese, in Serbia is a nutritional problem of concern. It is caused not only by income but also with low commercial availability of the product and consumer knowledge and preferences. This study assesses nutritional and microbiological parameters of hard cheese made from pasteurized cow milk. Standard chemical analyzes were performed and cheese were analyzed on the 1st, 30th and 60th days of ripening. The following microbiological indicators were monitored: Listeria monocytogenes, coagulase-positive Staphylococci, Escherichia coli and Enterobacteriaceae. Furthermore, ripened cheeses were analyzed on amino and fatty acid profile. All cheese samples presented satisfactory microbiological and nutritional characteristics for most of the assessed parameters. Ripened cheese contained on the average 29.08% milk fat, 25.29% proteins, 0.98% lactose and pH value was 5.23. The fat content on dry matter basis (FDM) and moisture in non fat substance (MNFS) were 49.11% and 55.84 %, respectively. The energy value of cheeses amounted to 366.80 kcal /1523.22 kJ. Mean values of fatty acids content (g/100 g) showed that cheese most contained saturated fatty acids, following with monounsaturated and polyunsaturated fatty acids: 66.92%, 30.13% and 2.95%, respectively. The most common essential amino acids were leucine, lysine and isoleucine. This paper confirms that hard cheese is an important source of valuable nutrients and energy and should possess priority in human diet.

scholarly journals A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2158
Author(s):  
Ibrahim A. Bakry ◽  
Lan Yang ◽  
Mohamed A. Farag ◽  
Sameh A. Korma ◽  
Ibrahim Khalifa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Comprehensive Review ◽  
Milk Fat Globules ◽  
Health Promoting ◽  
Nutritional Benefits

Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1153 ◽  
Author(s):  
Francesca Bennato ◽  
Andrea Ianni ◽  
Denise Innosa ◽  
Camillo Martino ◽  
Lisa Grotta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Licorice Root ◽  
Cow Milk ◽  
Antioxidant Compounds ◽  
Positive Role ◽  
Nutritional Characteristics ◽  
Aldehydes And Ketones

The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability.

scholarly journals The Study of Variation in Fatty Acids Composition for Animal Fats

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Flavia POP ◽  
Cornel LASLO
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Animal Fats ◽  
Poultry Fat

In this article the chemical composition of 2 types of animal fats (cow milk fat and poultry fat) following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For milk fat was determined the following chemical composition: saturated fatty acids 68.35%, monounsaturated fatty acids 29.25%, polyunsaturated fatty acids 2.4%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased to 70.41%, monounsaturated fatty acids content decreased to 28.23%, and polyunsaturated fatty acids content decreased to 1.35% due to oxidation process when decreased the degree of unsaturation due to unsaturated fatty acids oxidation. In the case of poultry fat there was also an increase of saturated fatty acids (30.71%) and a decrease for monounsaturated (43.47%) and polyunsaturated (24.81%) fatty acids content.

scholarly journals Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese

2019 ◽  
Vol 11 (2) ◽  
pp. 168-173
Author(s):  
Marijana Blažić ◽  
Elizabeta Kralj ◽  
Marija Agičić ◽  
Irena Perković ◽  
Ivana Kolić
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow Milk ◽  
Lower Amount ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil ◽  
The Impact ◽  
Hard Cheese

Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caffeine and fatty acids. During the ageing period, the cheese was dipped into a sweet, freshly-prepared, high-quality coffee drink and coated with a mixture of milled coffee grains and cold pressed pumpkin seed oil to improve the sensory properties of the cheese, but also to improve its nutritional value. It is considered that treated cheese could have greater nutritional and pro-health properties then untreated cheese, due to nutritional and healing properties of pumpkin seed oil and coffee used during the maturation period. Pumpkin seed oil contains carbohydrates, minerals, proteins, and important unsaturated fatty acids, while coffee is rich in antioxidants and helps in the prevention of type 2 diabetes, Parkinson's and Alzheimer's disease, and high cholesterol. To determine the impact of the treatment, the fatty acid and caffeine contents were determined by the GC-FID and the UPLC-DAD method. The cheese treated with pumpkin seed oil and coffee had a higher amount of unsaturated fatty acids (UFA) and a lower amount of saturated fatty acids (SFA) than the untreated cheese. The proportions of long-chain UFA, such as the C18:2n6c (Omega 6) and the C18:3n3 (Omega 3), were higher in the treated cheese than those in the untreated cheese, as well as the C20:1, the C22:2 and the C24:1, which were not detected in the untreated cheese. Caffeine concentration in the treated cheese was 33.08 mg/L.

Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius) milk in Algeria

2018 ◽  
pp. 413
Author(s):  
Amel Meribai ◽  
Fawzi Rostane Meklati ◽  
Amel Kouidri ◽  
Abdelouahab Nouani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Hygienic Quality

The objective of this work was to investigate the fatty acid composition and assess hygienic quality of the Algerian camel milk from Targui breed, then to compare obtained results with cow milk in local rearing conditions. Sampling was performed over three months at a rate of one sample per month. The physicochemical analyzes carried out revealed that the Targui camel milk had averages values of 6.33 ± 0.15 for the pH, acidity equal to 18.50 ± 0.02 °D, and 1030.40 ± 1.08 for density. The total dry extract and the fat levels were lower than those of cow milk. In addition, results of fatty acid profile analysis from camel milk revealed a relatively low level of saturated fatty acids (SFAs) compared to cow milk, palmitic acid (C16:0) being the predominant fatty acid in both milks. The content of unsaturated fatty acids (UFAs) was significantly higher in camel milk fat compared with cow milk, with higher total monounsaturated fatty acids (MUFAs) rate in camel milk. Oleic acid (C18:1 n9) was in the same proportions, and the most abundant unsaturated fatty acid in both species. However, no significantly difference was observed between PUFAs levels of camel and cow milk. Linoleic acid (C18:2 n6) was the most represented polyunsaturated fatty acid in both milks with similar proportions. In contrast, the content of α-linolenic acid (C18:3 n3) was significantly (p<0.001) higher in cow milk than in camel one.

scholarly journals Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products

2011 ◽  
pp. 81-90 ◽  
Author(s):  
Radomir Malbasa ◽  
Jasmina Vitas ◽  
Eva Loncar ◽  
Snezana Kravic
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Low Energy ◽  
Gas Chromatography Mass Spectrometry ◽  
Lower Amount ◽  
Fermentation Temperature ◽  
Two Temperatures ◽  
Higher Temperature

The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha products were produced from milk with 0.8% milk fat using 10% (v/v) kombucha inoculums cultivated on winter savory, peppermint, stinging nettle and wild thyme. The process of fermentation was conducted at two temperatures: 40?C and 43?C. Fermentation was stopped after the pH value of 4.5 was reached. Duration of the fermentation process was shorter by applying higher fermentation temperature. Fatty acids content was determined by gas chromatography-mass spectrometry. Predominant fatty acids in all obtained products were saturated fatty acids, first of all the monounsaturated ones. The higher temperature resulted in the formation of lower amount of saturated fatty acids in the obtained milk-based kombucha products.

scholarly journals Variability in Macro- and Micronutrients of 15 Commercially Available Microalgae Powders

Marine Drugs ◽  
2021 ◽  
Vol 19 (6) ◽  
pp. 310
Author(s):  
Fabian Sandgruber ◽  
Annekathrin Gielsdorf ◽  
Anja C. Baur ◽  
Benjamin Schenz ◽  
Sandra Marie Müller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dunaliella Salina ◽  
Haematococcus Pluvialis ◽  
Saturated Fatty Acids ◽  
Dry Weight ◽  
Chlorella Pyrenoidosa ◽  
Essential Amino Acids ◽  
Arthrospira Platensis ◽  
Omega 3 ◽  
Tetraselmis Chuii

The nutrient composition of 15 commercially available microalgae powders of Arthrospira platensis, Chlorella pyrenoidosa and vulgaris, Dunaliella salina, Haematococcus pluvialis, Tetraselmis chuii, and Aphanizomenon flos-aquae was analyzed. The Dunaliella salina powders were characterized by a high content of carbohydrates, saturated fatty acids (SFAs), omega-6-polyunsaturated fatty acids (n6-PUFAs), heavy metals, and α-tocopherol, whereas the protein amounts, essential amino acids (EAAs), omega-3-PUFAs (n3-PUFAs), vitamins, and minerals were low. In the powder of Haematococcus pluvialis, ten times higher amounts of carotenoids compared to all other analyzed powders were determined, yet it was low in vitamins D and E, protein, and EAAs, and the n6/n3-PUFAs ratio was comparably high. Vitamin B12, quantified as cobalamin, was below 0.02 mg/100 g dry weight (d.w.) in all studied powders. Based on our analysis, microalgae such as Aphanizomenon and Chlorella may contribute to an adequate intake of critical nutrients such as protein with a high content of EAAs, dietary fibers, n3-PUFAs, Ca, Fe, Mg, and Zn, as well as vitamin D and E. Yet, the nutritional value of Aphanizomenon flos-aquae was slightly decreased by high contents of SFAs. The present data show that microalgae are rich in valuable nutrients, but the macro- and micronutrient profiles differ strongly between and within species.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

Composition and Nutritional Evaluation of the Cuttlefish Muscle

2012 ◽  
Vol 554-556 ◽  
pp. 1553-1558
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Bo Qi ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritive Quality ◽  
High Quality Protein ◽  
Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

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