Сборник от Научната конференция с международно участие „Животновъдната наука – предизвикателства и иновации”, 1–3 ноември 2017, София
Печат Авангард Прима, София, ISBN 978-619-90208-0-7, ИЖН - Костинброд
Печат Авангард Прима, София, ISBN 978-619-90208-0-7, ИЖН - Костинброд
Proceedings of Scientific Conference with International Participation „Animal Science - Challenges and Innovations”, 1–3 November 2017, Sofia
Printed by Avangard Prima, Sofia, ISBN 978-619-90208-0-7, IAS- Kostinbrod
Printed by Avangard Prima, Sofia, ISBN 978-619-90208-0-7, IAS- Kostinbrod
PHYSICOCHEMICAL COMPOSITION AND FATTY ACID PROFILE OF WHITE BRINED CHEESE OF RHODOPE TSIGAY EWE’S, REARED IN THE MOUNTAIN REGION OF MIDDLE RHODOPE
Authors
Silviya Ivanova, Ljubomir Angelov, Dimitar Gadjev
Abstract
The objective of present study was to investigate the changes in the physicochemical composition of the white brined cheese from Rhodope Tsigay breed. The white brined cheese produced from ewe’s milk during the lactation is characterized by constant quantities of moisture (57.02±2.93 %)) and dry matter (42.98±2.93 %). With advance of lactation the ash content increased from 6.93% to 7.33%, the protein level decreased slightly from 13.30 to 12.80% and the fat contenent varied during subperiod from 16.10 to 17.00%. The content of saturated fatty acids in cheese made from the milk of Rhodope Tsiday breed remains unchanged from 66.22 g / 100g fat to 67.54 g / 100g fat. The content of monounsaturated fatty acids increased insignificant from May to July in the white brined cheese and reached at the end of the lactation period to 27.67 g / 100g fat. From May to July polyunsaturated fatty acids in the sheep cheese of Rhodope Tsigay breed decreased by 26% (from 8.04 to 5.94 g / 100g fat). The amount of CLA (conjugated linoleic acids) in the tested samples decreased significant from May to July by 41% (from 3.56 to 2.11 g / 100g fat). Similar results were obtained for the amount of trans fatty acids in the cheese during the whole period (from 7.51 to 5.94 g / 100g fat).
Keywords
white brined cheese, physicochemical parameters, fatty acid composition.
Cite this article
Ivanova, S., L. Angelov, D. Gadjev (2017). Physicochemical Composition And Fatty Acid Profile Of White Brined Cheese Of Rhodope Tsigay Ewe’s, Reared In The Mountain Region Of Middle Rhodope. Proceedings of Scientific Conference with International Participation „Animal Science - Challenges and Innovations”, 1–3 November 2017, Institute of Animal Science – Kostinbrod, Sofia, Bulgaria, ISBN 978-619-90208-0-7, pp. 185-193.
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