RT Journal Article
T1 Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds ofMilk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System
A1 Gutiérrez Peña, Rosario
A1 Avilés, Carmen
A1 Galán Soldevilla, Hortensia
A1 Polvillo, Oliva
A1 Ruiz Pérez-Cacho, Pilar
A1 Guzmán Guerrero, José Luis
A1 Horcada Ibáñez, Alberto
A1 Delgado Pertiñez, Manuel
AB We conducted the first nutritional analysis of dairy products from the traditional RojaMallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) andripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6  g/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6  g/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4  g) and  -tocopherol (361.7  g). The fat soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and  -tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as “pasture-fed” or specific marks.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-01-03
LK http://hdl.handle.net/10272/19248
UL http://hdl.handle.net/10272/19248
LA eng
NO Gutiérrez-Peña, R.; Avilés, C.; Galán-Soldevilla, H.; Polvillo, O.; Ruiz Pérez-Cacho, P.; Guzmán, J.L.; Horcada, A.; Delgado-Pertíñez, M. Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System. Foods 2021, 10, 80. https://doi.org/10.3390/foods1001 0080
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026