Comparative studies on the fatty acid composition of White brined cheese, marketed in the town of Stara Zagora

The study was carried out in March-April 2009. Ten cheese samples representing different cheese batches were sampled to compositional and fatty acid profile analysis. The palm oil and four white-brined cheeses (2 representing palm oil cheese batches and 2 – free of palm oil cheese batches) were purchased from a commercial manufacturer. Other six cheeses were purchased from the market where they were offered as “free of vegetable oil”. An extremely high level of saturated (73.55÷75.78%) fatty acids is established for 3 cheese batches due mainly to the higher amount of lauric (34.86÷36.97%), or palmitic acid (30.24÷34.00%). The high levels of the hypercholesterolemic fatty acids of the dairy factory palm oil cheeses and four market batches in combination with the very low or very high n-6/n-3 fatty ratios in these products pose a risk to consumer health. Only one of the all six market cheeses offered as “free of vegetable oil” dairy products does not cause suspicion of added vegetable fat or unfair sale to the customers.

Comparative studies on the fatty acid composition of White brined cheese, marketed in the town of Stara Zagora

N. Naydenova, K. Davidova, T. Iliev, G. Mihaylova