engleski

Fatty acid profile of cheese made of Alpine goat milk

The aim of the present study was to determine fatty acid profile of cheese from Alpine goats, manufactured traditionally on the family farm. Bulk milk was collected from goats, during morning milking, from which 12 (350 g) semi-hard cheeses were manufactured and maintained for 24 hours. The highest value was determined in oleic acid (26.96%) proportion, following by palmitic (23.17%) and stearic acid (16.33%). Proportion of linoleic acid (LA) was 3.37%, and α-linolenic acid (ALA) 0.56%. The goat cheese is comprised 15.06% of short-chain fatty acids (SCFA), primarily C6:0, C8:0 and C10:0. Thus, semi-hard goat cheese from Alpine goat milk is characterized by fatty acids beneficial for human health, like SCFA, oleic acid, LA and ALA.

fatty acids; chemical composition; semi-hard cheese; Alpine goats

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