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Title Mexican tropical cream cheese yield using low-fat milk induced by trans-10, cis-12 conjugated linoleic acid: effect of palmitic acid
 
Names Granados-Rivera, L.D.
Hernández-Mendo, O.
Burgueño, J.
Gonzalez-Munoz, S.S.
Mendoza-Martinez, G.D.
Mora-Flores, J.S.
Arriaga-Jordan, C.M.
Date Issued 2018 (iso8601)
Abstract The trans-10, cis-12 isomer of conjugated linoleic acid (CLA) reduces milk fat in dairy cows, causing a lower cheese yield. This could be mitigated by adding palmitic acid (PA) to the diet, as it stimulates fat synthesis in mammary gland. The objective of this study was to evaluate the effect of adding PA to the diet of grazing dairy cows complemented with trans-10, cis-12 CLA on the yield and fatty acid (FA) profile of Mexican tropical cream cheese. The lowest cheese yield was the result of the treatment with CLA alone. Supplementing PA to the cows with low fat concentration in their milk, from the effect of the trans-10, cis-12 isomer, mitigates the decrease in cheese yield. The process of cheese making does not modify the profile of FAs, so the supplemented cis-9, trans-11 CLA isomer transfers to the cheese, giving added value to the Mexican tropical cream cheese. RESUMENEl isomero trans-10, cis-12 del acido linoleico conjugado (ALC) en vacas lactantes reduce la grasa en leche, ocasionando menor rendimiento de queso, fenomeno que podria mitigarse adicionando acido palmitico (AP) en la dieta, ya que este estimula la sintesis de grasa en leche. El objetivo del estudio fue evaluar el efecto de adicionar AP a la dieta de vacas lactantes en pastoreo complementadas con trans-10, cis-12 ALC en el rendimiento y perfil graso de queso crema tropical Mexicano. El menor rendimiento de queso fue resultado del tratamiento con ALC solo. Complementar acido palmitico a vacas con baja concentracion de grasa en leche a consecuencia del isomero trans-10, cis-12 mitiga la reduccion del rendimiento en queso. El proceso de elaboracion del queso no modifica el perfil de acidos grasos, por lo que el isomero cis-9, trans-11 ALC complementado se transfiere al queso, dandole valor agregado al queso crema tropical Mexicano.
Genre Article
Access Condition Open Access
Identifier https://hdl.handle.net/10883/19572