Nutritional composition of four commercial cheeses made with buffalo milk

作者：Martini Mina; Altomonte Iolanda; da Silva Sant' Ana Amanda Marilia; Salari Federica

来源：Journal of Food and Nutrition Research, 2016, 55(3): 256-262.

• buffalo cheese
• nutritional composition
• fatty acids

This paper compares the nutritional characteristics of four commercial cheeses made from the same buffalo milk using different production processes. Four subsequent cheese-making processes were made over a period of one month by a cheese company in Italy. For each cheese-making from the same bulk buffalo milk, four different cheeses were made: mozzarella, caciotta, capriccio and Blu del Granduca. All the samples were analysed in terms of determination of chemical composition and fatty acid profile. The manufacturing process affected the nutritional and health characteristics of the cheeses. The cheese-making process led to a lower retention of calcium in mozzarella, and a higher nitrogen content in dry matter. In addition, the cheese-making process and ripening influenced the fatty acid profiles, and modified various atherogenic (C12:0 and C14:0) and beneficial fatty acids (C18:3 n-3, cis-9,trans-11 conjugated linoleic acid, C20:5 and C20:6). Despite the higher fat on wet basis, the ripened cheeses, in particular the Blu cheese, showed a healthier fatty acid profile than mozzarella.

• 出版日期2016