Abstract #296
Section: Dairy Foods
Session: Dairy Foods II: Cheese
Format: Oral
Day/Time: Tuesday 10:00 AM–10:15 AM
Location: 328
Session: Dairy Foods II: Cheese
Format: Oral
Day/Time: Tuesday 10:00 AM–10:15 AM
Location: 328
# 296
Is fatty acid composition of retail cheeses influenced by the scale of production?
E. Vargas-Bello-Pérez*1, C. Geldsetzer-Mendoza2, M. S. Morales2, P. Toro-Mujica1, M. A. Fellenberg1, R. A. Ibáñez1, P. Gómez-Cortés3, 1Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, 2Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile, 3Instituto de Investigación en Ciencias de la Alimentación, Universidad Autónoma de Madrid, Nicolás Cabrera 9, Madrid, Spain.
Key Words: milk, principal component analysis, lipids
Is fatty acid composition of retail cheeses influenced by the scale of production?
E. Vargas-Bello-Pérez*1, C. Geldsetzer-Mendoza2, M. S. Morales2, P. Toro-Mujica1, M. A. Fellenberg1, R. A. Ibáñez1, P. Gómez-Cortés3, 1Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, 2Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile, 3Instituto de Investigación en Ciencias de la Alimentación, Universidad Autónoma de Madrid, Nicolás Cabrera 9, Madrid, Spain.
The objective of the present study was to assess if the scale of production of dairy plants has an effect on the fatty acid (FA) composition of retail cheeses. Cheese samples (n = 60) were obtained from local retail stores during summer season (Santiago, Chile). Retail samples consisted of Gouda (n = 18), Chanco (n = 11) and Mantecoso (n = 31) cheeses. Cheeses were manufactured from 8 different district regions from Chile: Coquimbo, Valparaiso, O’Higgins, Bio-Bio, Araucanía, Los Lagos, Los Ríos and Metropolitana. Samples were classified based on the scale of dairy plant production: small-scale (<3500 L milk/d; n = 18) and large-scale (>3500 L milk/d; n = 42). Samples were analyzed for FA composition by gas chromatography-flame ionization detector (GC-FID) and consequent principal component analysis (PCA). In average, cheeses (g/100g total FAME) resulted in 73 of saturated FA, 23 of monounsaturated FA and 3 of polyunsaturated FA. PCA of the FA data yielded 2 significant principal components (PC), which accounted for 74% of the total variance in the data set. PC1 was related to saturated FA (C8:0, C10:0, C15:0, C16:0 and C17:0) and monounsaturated FA (C14:1). Mantecoso cheese samples were clearly discriminated from the rest along PC1. In contrast, PC2 differentiated Chanco and Gouda cheeses by polyunsaturated FA (C20:2 and C22:6n3). Moreover, Mantecoso cheeses obtained from large-scale production plants were related to increased levels of saturated FA, whereas those from Chanco and Gouda cheeses from small-scale dairy plants were associated with increased contents of monounsaturated and polyunsaturated FA. Our data partly showed that the FA composition of retail cheeses is influenced by the scale of production; however, further research considering FA composition of cheese milk as well as on-farm management practices will be required to further understand the origin of the observed differences in this study. This study was sponsored by a research grant from Pontificia Universidad Católica de Chile (Proyecto Puente P1608).
Key Words: milk, principal component analysis, lipids
