Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Tsvetelina DIMITROVA, Silviya IVANOVA, Miroslav HRISTOV, Nikolay MARKOV
The fatty acid composition of 24-hour white brined cheese produced from goat's milk from three groups of animals- Bulgarian White Dairy (BWD) breed and its crosses with Anglo-Nubian (BWD x AN) and Togenburg (BWD x TG) breeds during the lactation and the fatty acid composition of the milk fat of the product has been evaluated as a healthy source for human nutrition. Goat white brined cheese at the 24th hour after production, from the three groups of animals is characterized by a high level of saturated fatty acids from 75.52 g/100 g fat at BWD to 76.09 g/100 g fat at BWD x TG breed. MUFAs predominate in purebred goat cheese- 24.98 g per100 g fat and MUFA in the crosses of BWD x AN breed- 3.32 g/100 g fat. The lipid preventive score is highest in BWD cheese - 53.85 g per 100 g cheese, and the atherogenic and thrombogenic index in BWD x TG breed cheese respectively 2.60 and 2.71. The analysed cheeses at the 24th hour from three goat groups is defined as having low content of TFA according to Regulation (EC) No1924/2006.
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