Introduction. Bovine milk contains hundreds of diverse components. Particularly, the complex composition of milk lipids and their specific structural organisation in the form of fat globules of various sizes need to be further investigated to take advantage of their properties for nutritional and health applications. The lipidic composition has been influenced by different variables such as: breed, feed and technological processing. To this end the fatty acid and phospholipid composition of different typology of samples were determined. Material and methods. All the samples were collected in the protected designation of origin Parmigiano Reggiano cheese area. Cream, butter and buttermilk from two different farms were analyzed. The raw material was represented by cream samples obtained by outcrop natural creaming. The first group of samples (IS) was recovered in a farm where the cows were raised with a mix of unifeed and forage and the butter was produced with industrial Fritz method; the other group of samples (TS) were obtained from Reggiana cows breeding, raised only with forage and the butter was obtained with a traditional churn. The fatty acids methyl esters and phospholipids were determined in the cream, butter and buttermilk samples. Results. The results about fatty acid composition showed that all the TS samples reported a higher content of MUFA and PUFA and, consequently, a lower SFA/UFA ratio. The CLA content in cream, butter and buttermilk of TS samples was about 30 % higher than IS samples. As reported for CLA, also the omega-3 fatty acids content was significantly higher in Reggiana cow’s samples; consequently, the n6/n3 ratio was higher in the IS samples. The phospholipids composition varied between IS and TS. PE was the first phospholipid in IS-cream, IS-butter and IS-buttermilk samples, instead PE was the first phospholipid in TS-cream and TS-buttermilk, but PC was the first phospholipid in TS-butter. It can be due to the different churning process that causes a different membrane disruption. The total phospholipid content was higher in TS samples. TS-butter phospholipid content was 33 % higher than IS-butter. Conclusions. The sampling represents the two typologies of products that are present in the Parmigiano Reggiano cheese area. The industrial samples are produced in higher quantities compared to the Reggiana derived products. Effectively, the Reggiana cow milk production is lower compared to other breeds. Moreover, the traditional churn process is time consuming and economically disadvantageous. However, its products contain more bioactive lipids than others obtained from different breeds and industrial process.
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area
VERARDO, VITO;GORI, ALESSANDRO;LOSI, GIUSEPPE;CABONI, MARIA
2012
Abstract
Introduction. Bovine milk contains hundreds of diverse components. Particularly, the complex composition of milk lipids and their specific structural organisation in the form of fat globules of various sizes need to be further investigated to take advantage of their properties for nutritional and health applications. The lipidic composition has been influenced by different variables such as: breed, feed and technological processing. To this end the fatty acid and phospholipid composition of different typology of samples were determined. Material and methods. All the samples were collected in the protected designation of origin Parmigiano Reggiano cheese area. Cream, butter and buttermilk from two different farms were analyzed. The raw material was represented by cream samples obtained by outcrop natural creaming. The first group of samples (IS) was recovered in a farm where the cows were raised with a mix of unifeed and forage and the butter was produced with industrial Fritz method; the other group of samples (TS) were obtained from Reggiana cows breeding, raised only with forage and the butter was obtained with a traditional churn. The fatty acids methyl esters and phospholipids were determined in the cream, butter and buttermilk samples. Results. The results about fatty acid composition showed that all the TS samples reported a higher content of MUFA and PUFA and, consequently, a lower SFA/UFA ratio. The CLA content in cream, butter and buttermilk of TS samples was about 30 % higher than IS samples. As reported for CLA, also the omega-3 fatty acids content was significantly higher in Reggiana cow’s samples; consequently, the n6/n3 ratio was higher in the IS samples. The phospholipids composition varied between IS and TS. PE was the first phospholipid in IS-cream, IS-butter and IS-buttermilk samples, instead PE was the first phospholipid in TS-cream and TS-buttermilk, but PC was the first phospholipid in TS-butter. It can be due to the different churning process that causes a different membrane disruption. The total phospholipid content was higher in TS samples. TS-butter phospholipid content was 33 % higher than IS-butter. Conclusions. The sampling represents the two typologies of products that are present in the Parmigiano Reggiano cheese area. The industrial samples are produced in higher quantities compared to the Reggiana derived products. Effectively, the Reggiana cow milk production is lower compared to other breeds. Moreover, the traditional churn process is time consuming and economically disadvantageous. However, its products contain more bioactive lipids than others obtained from different breeds and industrial process.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
