Abstract:

Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysed
and evaluated. Results showed that the total lipids were related to the stage
of lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1st
SOL. The fatty acids composition of Camembert-type cheese showed a high
polyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acids
represented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made with
the milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acids
class, oleic acid is found to be the most important fatty acid with a maximum
percentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this study
concluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipids
and essential fatty acids.

Publisher's Version