Fatty acids profile, atherogenic and thrombogenic health indices of white brined cheese made from buffalo milk

N. Naydenova*, I. Kaishev, T. Iliev, G. Mihaylova

Department of Dairy Science, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria

Abstract. The present investigation had the objective to study the fatty acids profile and the related health lipid indices of buffalo cheese in order to add information on its nutritional quality. Two distinct indices were investigated – atherogenic and thrombogenic. These indices take into account the different effects that single fatty acids might have on human health. The study was performed with buffalo milk, obtained from purebred Bulgarian Murrah buffaloes from II lactation, reared in the herd of the private farm in Dimitrievo village. The amount of saturated fatty acids in raw milk diminished in the processing and ripening ofcheeseby5%. Theamountofunsaturatedfattyacidsincreasedduringripeningbythesamepercentinproportiontothedecreaseofsaturatedfattyacids. The biggest change is in the content of monounsaturated fatty acids in ripened cheese which increased by 4.35% from raw milk. Omega 6/omega 3 varies from 4:1 for raw milk to 7.9:1 for white brined cheese, which is within the range of the values for healthy nutrition. The values of the atherogenic index of buffalo milk change in the range 2.72 for raw milk to 2.16 for matured cheese. The same tendency is observed for the thrombogenic index – it decreased during ripening from 1.74 for raw milk to 1.2 for matured cheese. The values of the received lipid indices, calculated on the basis of single fatty acids and fatty acid groups – saturated, monounsaturated and polyunsaturated, showing the degree of preventive effect regarding the risk of cardiovascular disease,have a low risk factor for human health.

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