Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses.

摘要: Cheese provides essential nutrients for human nutrition and health, such as minerals fatty acids (FA). Its composition varies according to milk origin (e.g., species breed), rearing conditions feeding management), cheese-making technology coagulation process, addition of salt, ripening period). In recent years, cheese production has increased worldwide. Italy is one the main producers exporters cheese. This study aimed describe mineral, FA, cholesterol content 133 samples from 18 commercial cheeses 4 dairy (buffalo, cow, goat, sheep) 3 classes moisture (hard, 45%). Mineral concentrations were determined by inductively coupled plasma optical emission spectrometry, FA contents gas chromatography. Moisture had a significant effect on almost all traits: highest levels Na, Ca, Fe found in made sheep milk; greatest level Cu was cow cheese, lowest amount K buffalo Zn goat cheeses. samples, Cr Pb not detected (below detection). general, total fat, protein, significantly when decreased. Buffalo saturated content, showed unsaturated polyunsaturated conjugated linoleic acid, n-3 FA. Goat achieved higher proportions minor than did exhibited level. Our results confirm that mineral mainly affected whereas profile reflects source milk. allowed characterization revealed large variability among different