Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality

Bioactive lipid components were determined in cream samples obtained as a by-product of industrial Parmigiano Reggiano cheese-making. Cream samples, produced from raw milk collected after the supplementation of cows' diet with an unsaturated-fat source, i.e., extruded linseed and fresh forage, were collected after cheese production. The addition of an unsaturated fat source into the traditional diet of cows significantly decreased the mean content of saturated fatty acids and significantly increased the mean content of unsaturated fatty acids in cream. In cream from the linseed group, the contents of monounsaturated fatty acids and polyunsaturated fatty acids significantly increased compared to cream from the control group. The total phospholipid content of cream from cows fed with linseed diet was significantly higher than that of cream samples from the control group. Thus, cream from cheese factories supplied by cows fed a linseed diet showed the highest content of bioactive lipids.