Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Tsvetelina DIMITROVA, Svetoslava STOYCHEVA, Silviya IVANOVA
It has been investigated the fatty acid composition of white brine cheese on the 45th day of the ripening process, 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. An assessment has been made of the fatty acid composition in milk fat on the product as a healthy source for human nutrition. MUFAs predominate in the cheese from the crosses of BWD x AN breed- 25.87 g/100 g fat and PUFAs in the cheese from purebred goats- 3.39 g/100 g fat. The biologically important ratio of omega-6/omega-3 in the analyzed batches (2.91-3.09) is kept within the limits of optimal values (up to 5) according to modern notions of rational nutrition. The lipid preventive score is highest in BWD cheese- 61.47 g/100 g cheese, and the AI and TI in BWD x TG cheese - 2.62, 2.75. The analyzed cheeses from three goat groups are defined as products with low content of trans fatty acids and high content of SFA.
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