Naslov
Fatty acid profile of cheese made of Alpine goat milk

Autori
Klir Šalavardić, Željka ; Novoselec, Josip ; Ronta, Mario ; Suzana, Ćavar ; Antunović, Zvonko

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Zbornik radova 56. hrvatskog i 16. međunarodnog simpozija agronoma / Rozman, Vlatka ; Antunović, Zvonko - Osijek : Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2021, 620-624

Skup
56. hrvatski i 16. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 05.09.2021. - 10.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fatty acids ; Chemical composition ; Semi-hard cheese ; Alpine goats
(fatty acids ; chemical composition ; semi-hard cheese ; Alpine goats)

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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