Variation of fatty acid and terpene profiles in mountain milk and "Toma piemontese" cheese as affected by diet composition in different seasons

被引：85

作者：

Chion, Andrea Revello ^{[1
]}

Tabacco, Ernesto ^{[1
]}

Giaccone, Daniele ^{[1
]}

Peiretti, Pier Giorgio ^{[2
]}

Battelli, Giovanna ^{[3
]}

Borreani, Giorgio ^{[1
]}

机构：

[1] Univ Turin, Dipartimento Agron Selvicoltura & Gest Terr, I-10095 Turin, Italy

[2] CNR, Inst Sci Food Prod, I-10095 Turin, Italy

[3] CNR, Inst Sci Food Prod, I-20133 Milan, Italy

来源：

FOOD CHEMISTRY | 2010年 / 121卷 / 02期

关键词：

Toma piemontese" cheese; Milk; Fatty acid profile; Terpenes; Pasture; Conserved forage; CONJUGATED LINOLEIC-ACID; COWS MILK; DAIRY-COWS; PASTURE; FORAGES; SESQUITERPENES; SWITZERLAND; MONOTERPENES; HIGHLANDS; LOWLANDS;

D O I：

10.1016/j.foodchem.2009.12.048

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The influence of seasonal variation of diets (conserved forage and pasture) on fatty acid (FA) and terpenoid profiles of bovine milk and "Toma piemontese" cheese was studied in a Piedmont mountain farm, under the usual conditions of farming and management of herds in the highlands. The dairy products obtained in summer from pasture-based diets presented a more favourable FA profile. Compared with winter, summer milk had lower contents of saturated FA (SFA) (-15.8%) and higher contents of monounsaturated FA (MUFA) (+33.0%), polyunsaturated FA (PUFA) (+68.2%), conjugated linoleic acid (CLA) (+161%) and vaccenic acid (+148%). The milk from pasture-based diets presented higher contents of terpenes than did that from winter diets based on hay. Processing milk into ripened cheese had no effect on the FA composition and terpene profile of dairy products. These molecules can confer specific organoleptic and nutritional properties to the dairy products that provide an added value to the product and justify its higher price. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：393 / 399

页数：7

共 44 条

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