Physicochemical characterization, fatty acids profile and lipid quality of Gorgonzola cheeses
DOI:
https://doi.org/10.53660/CONJ-724-A19Palavras-chave:
Penicillium roquefort, Gorgonzola cheese, Fatty acids, Lipid qualityResumo
Gorgonzola type cheeses are produced from cow's milk added to the Penicillium Roquefort fungus and matured for a minimum of 90 days. They have particular characteristics and flavor that are appreciated by consumers. The objective of this study was to evaluate the physicochemical characteristics, determine the profile of fatty acids and the lipid quality indexes this type cheeses. Eight cheese samples were purchased in municipalities of the Southwest of Paraná and West of Santa Catarina to evaluation. The results physicochemical showed that this cheese contains high levels of proteins and lipids. In the fatty acid profile, twenty-five fatty acids were identified, with palmitic acid being majority whit low ratio AGPI/AGS e values of the ratio of n-6/n-3 in accordance with the recommended by the World Health Organization while the lipid quality indexes have characteristic values for dairy products.
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