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Title

Alternative to decrease cholesterol in sheep milk cheeses

AuthorsGómez-Cortés, Pilar CSIC ORCID ; Juárez, Manuela CSIC ORCID ; Fuente, Miguel Ángel de la CSIC ORCID
Issue Date2015
PublisherElsevier
CitationFood Chemistry 188: 325-327 (2015)
AbstractThe presence of cholesterol in foods is of nutritional interest because high levels of this molecule in human plasma are associated with an increasing risk of cardiovascular disease and nowadays consumers are demanding healthier products. The goal of this experiment was to diminish the cholesterol content of Manchego, the most popular Spanish cheese manufactured from ewes milk. For this purpose three bulk milks coming from dairy ewe fed with 0 (Control), 3 and 6% of linseed supplement on their diet were used. Nine cheeses (3 per bulk milk) were manufactured and ripened for 3 months. Cholesterol of ewes milk cheese from 6% to 12% linseed supplemented diets decreased by 9.6% and 16.1% respectively, therefore supplying a healthier profile. In a second experiment, different sources of unsaturated fatty acids (rich in oleic, linoleic and α-linolenic acids) were supplemented to dairy ewes and no significant differences were found on cheese cholesterol levels.
URIhttp://hdl.handle.net/10261/149722
DOI10.1016/j.foodchem.2015.05.012
Identifiersdoi: 10.1016/j.foodchem.2015.05.012
issn: 0308-8146
Appears in Collections:(CIAL) Artículos

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