Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk

• Main Authors: Marcello Mele, Antonio Pezzati, Stefano Rapaccini, Mauro Antongiovanni, Giuseppe Conte, Doria Benvenuti, Sara Minieri, Arianna Buccioni
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2012-10-01
• Series: Italian Journal of Animal Science
• Subjects: Conjugated linoleic acid, Vaccenic acid, Raw milk, Sheep cheese.
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/2633
• ISSN: 1594-4077; 1828-051X

The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (<em>Pecorino Toscano</em> cheese) produced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particular, if isomers profile is considered, the percentage of <em>trans</em>11 C18:1, <em>trans</em>10 C18:1 and <em>cis</em>9, <em>trans</em>11 CLA decreased as consequence of biohydrogenation or of double bonds isomerisation, while the concentration of <em>trans</em>10, <em>cis</em>12 CLA increased.