FATTY ACID COMPOSITION OF CHEESE FROM EWES MILK OF DIFFERENT SHEEP BREEDS REARED IN MIDDLE RHODOPE

Silvia Ivanova Lyubomir Angelov

Abstract: The fatty acid composition of milk fat in the white brined cheese in the region of Middle Rhodope Mountain in May-July period obtained from Karakachan breed(К), Rhodope Tsigai (RТ), Middle Rhodope breed (MRB) and their crosses had been investigated. Saturated fatty acids increased in June in the cheeses, made from the milk of Karakachan breed, Rhodope Tsigai and Middle Rhodope breed, while the SFA in the cheese from the Cross breed sheep increased from 69.62 to 71.54 g/100g fat during the investigated period. The content of monounsaturated fatty acids in the white brined cheese from Karakachan breed to 27.75/100 g fat, Rhodope Tsigai to 27.67, Middle Rhodope breed to 25.40 and the crossing to 24.10g/100g increased at the end of the period. From May to July the polyunsaturated fatty acids in the cheese decreased by 34% in Karakachan breed, 35.4% in the Rhodope Tsigai, 42% in Middle Rhodope breed and 64% in the Cross breed. The amount of CLA (conjugated linoleic acid) in the investigated samples decreased in the cheese of Karakachan breed, Rhodope Tsigai and Middle Rhodope breed with 1.65 times, while the CLAcontent in the white brined cheese from Cross breed sheep by 2.3 times.

Keywords: cheese; CLA; fatty acid composition; Karakachan breed; Middle Rhodope breed; Rhodope Tsigai

Date published: 2017-11-17