A new mozzarella cheeses was made from different cow milk sources including milk containing high omega-3 fatty acids that produced by lactating cows fed a diet containing flaxseeds in a previous feeding study. Fatty acid profiles and major quality parameters including nutrient concentration, texture, colour, flavours of the high omega-3 cheese and the control cheese were compared. It was found that the high omega-3 cheese was 4-fold and 2.5-fold higher (P&lt;0.01) in alpha-linolenic fatty acid (ALA) and cis 9, trans 11 conjugated linoleic acid (CLA c9, t11) respectively higher compared to the control cheese, which were consistent with the differences between the raw milk sources. The cheese major fatty acid compositions in both groups were not changed (P&gt;0.1) during a 60-day storage period. The differences in the fatty acid profiles especially in ALA between the groups resulted in lower n-6/n-3 ratio (P&lt;0.01), as well as well as indexes of atherogenic and thrombogenic in high omega-3 cheese compared to the control. When comparison on quality characters of cheese it was found that high omega-3 cheese had larger (P&lt;0.05) a* colour value but less (P&lt;0.05) chewiness value compared to the control. The analysis on flavours by an electronic nose indicated significant difference between two cheese groups. In conclusion, the study introduced a cheese made from high omega-3 fatty acids milk was able to keep the healthy functional characters in fatty acid profile. Such difference in omega-3 fatty acids in the cheese also brought certain change in its colour, texture and flavours. The study suggests the high omega-3 cheese could be a potential candidate as a new functional dairy product with more healthy beneficial to human nutrition.

Study on fatty acid profile, flavour, and quality of mozzarella cheese made from a high omega-3 milk produced by lactating cow fed with flaxseeds diet

2019 Fall National Meeting

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