Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

E. Vargas-Bello-Pérez; C. Geldsetzer-Mendoza; M. S. Morales; P. Toro-Mujica; M. A. Fellenberg; R. A. Ibáñez; P. Gómez-Cortés; P. C. Garnsworthy

doi:10.1016/j.idairyj.2018.04.006

Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

E. Vargas-Bello-Pérez^*, C. Geldsetzer-Mendoza, M. S. Morales, P. Toro-Mujica, M. A. Fellenberg, R. A. Ibáñez, P. Gómez-Cortés, P. C. Garnsworthy

^*Corresponding author af dette arbejde

16 Citationer (Scopus)

Abstract

The effects of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses were determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg⁻¹ dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	85
Sider (fra-til)	8-15
Antal sider	8
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2018.04.006
Status	Udgivet - 1 okt. 2018
Udgivet eksternt	Ja

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10.1016/j.idairyj.2018.04.006

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title = "Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese",

abstract = "The effects of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses were determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg−1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.",

author = "E. Vargas-Bello-P{\'e}rez and C. Geldsetzer-Mendoza and Morales, {M. S.} and P. Toro-Mujica and Fellenberg, {M. A.} and Ib{\'a}{\~n}ez, {R. A.} and P. G{\'o}mez-Cort{\'e}s and Garnsworthy, {P. C.}",

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AU - Vargas-Bello-Pérez, E.

AU - Geldsetzer-Mendoza, C.

AU - Morales, M. S.

AU - Toro-Mujica, P.

AU - Fellenberg, M. A.

AU - Ibáñez, R. A.

AU - Gómez-Cortés, P.

AU - Garnsworthy, P. C.

PY - 2018/10/1

Y1 - 2018/10/1

N2 - The effects of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses were determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg−1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

AB - The effects of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses were determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg−1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

U2 - 10.1016/j.idairyj.2018.04.006

DO - 10.1016/j.idairyj.2018.04.006

M3 - Journal article

AN - SCOPUS:85047616988

SN - 0958-6946

VL - 85

SP - 8

EP - 15

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

Abstract

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