Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics

Abstract

Five different vegetable oils were used in the production of fresh cheese to increase the concentration of polyunsaturated fatty acids (PUFAs), particularly α-linolenic acid (ALA), the most important omega-3 fatty acid of vegetable origin. Physico-chemical and microbiological characteristics of functionalized cheeses were evaluated after 1 and 3 days of ripening at 4 °C while the consumer appreciation was evaluated in the final product at 3 days of ripening. After 3 days, the cheeses with Camelina sativa and Echium plantagineum oils added exhibited the highest retention of PUFAs (mostly ALA) compared to those with flaxseed, raspberry and blackcurrant oils. The addition of oil showed little effects on physico-chemical characteristics and also consumers’ evaluation highlighted that all of the fresh cheeses were considered acceptable although those with flaxseed and raspberry oils were the most appreciated.

Keywords:

• Fortified cheese
• vegetable oil
• omega-3
• healthy benefits
• consumer acceptance

Acknowledgements

This study was funded by the PSR - F.E.A.S.R. 2007/2013 - Misura 124 - Azione 1 from the Piedmont Region (Italy). We acknowledge Guido Tallone Istituto Lattiero Caseario e delle Tecnologie Agroalimentari – AGENFORM (Moretta, CN, Italy) for the great support provided during cheese-making.

Disclosure statement

The authors report no conflicts of interest.

Additional information

Funding

This study was supported by the PSR - F.E.A.S.R. 2007/2013 - Misura 124 - Azione 1 from the Piedmont Region (Italy).