title: Cyclopropyl and ω-cyclohexyl fatty acids as quality markers of cow milk and cheese.
abstract: Content of cyclopropyl and ω-cyclohexyl fatty acids of microbial origin, respectively, from silage and rumen, was determined by GC-MS and confirmed by (1)H NMR in more than 200 milk samples from dairy cows fed with different forages. Cyclopropyl fatty acids (about 0.1% of milk fat) were detected for the first time in milk and they were present only in milk samples from cows fed with forages containing maize silage, which is not allowed to produce milk for some PDO cheeses as Parmigiano-Reggiano. Their determination can be proposed as a quality parameter of milk or feed and it can be useful especially to distinguish cheeses sold as Parmigiano Reggiano from others cheeses. The content of ω-cyclohexyl tridecanoic acid varied from 0.0% to 0.15% of milk fat, and it was higher in milk samples from cows fed with diets richer in cereal meals.
authors.affiliation: Department of Food Science, University of Parma, Parco Area Delle Scienze, 17/A - 43124 Parma, Italy. angela.marseglia@nemo.unipr.it
authors.forename: Angela
authors.initials: A
authors.lastname: Marseglia
authors.forename: Augusta
authors.initials: A
authors.lastname: Caligiani
authors.forename: Luciano
authors.initials: L
authors.lastname: Comino
authors.forename: Federico
authors.initials: F
authors.lastname: Righi
authors.forename: Afro
authors.initials: A
authors.lastname: Quarantelli
authors.forename: Gerardo
authors.initials: G
authors.lastname: Palla
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D004063:Digestion; D005227:Fatty Acids / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D015394:Molecular Structure; D011786:Quality Control
chemical_list: D005227:Fatty Acids