title: Short communication: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils.
abstract: Lipid supplements can be used to alter fatty acid (FA) profiles of dairy products. For Chanco cheese, however, little information is available concerning effects of lipid supplements on sensorial properties. The objective of this study was to examine effects of supplementation of dairy cow diets with soybean (SO) and hydrogenated vegetable (HVO) oils on chemical and FA composition of milk and cheese and sensory characteristics of cheese. Nine multiparous Holstein cows averaging 169±24d in milk at the beginning of the study were used in a replicated (n=3) 3×3 Latin square design that included 3 periods of 21d. All cows received a basal diet formulated with a 56:44 forage:concentrate ratio. Dietary treatments consisted of the basal diet (control; no fat supplement), and the basal diet supplemented with SO (unrefined oil; 500g/d per cow) and HVO (manufactured from palm oil; 500g/d per cow). Milk fat yield was lower with HVO compared with control and SO. Cheese chemical composition and sensory profile were not affected by dietary treatment. Vaccenic (C18:1 trans-11) and oleic (C18:1 cis-9) acids were higher for SO than for control and HVO. Compared with control and HVO, SO decreased saturated FA and increased monounsaturated FA. The thrombogenic index of milk and cheese produced when cows were fed SO was lower than when cows were fed on control and HVO. The outcome of this study showed that, compared with control and HVO, supplementing dairy cow diets with SO improves milk and cheese FA profile without detrimental effects on the chemical composition of milk and cheese and the sensory characteristics of cheese.
authors.affiliation: Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, Casilla 306, C.P. 6904411. Electronic address: evargasb@uc.cl.
authors.forename: E
authors.initials: E
authors.lastname: Vargas-Bello-Pérez
authors.affiliation: Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, Casilla 306, C.P. 6904411.
authors.forename: K
authors.initials: K
authors.lastname: Fehrmann-Cartes
authors.affiliation: Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, Casilla 306, C.P. 6904411.
authors.forename: G
authors.initials: G
authors.lastname: Íñiguez-González
authors.affiliation: Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, Casilla 306, C.P. 6904411.
authors.forename: P
authors.initials: P
authors.lastname: Toro-Mujica
authors.affiliation: The University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom.
authors.forename: P C
authors.initials: PC
authors.lastname: Garnsworthy
mesh_terms: D000818:Animals; D002417:Cattle / Q000502:physiology*; D002611:Cheese / Q000032:analysis*; D003612:Dairying; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D006865:Hydrogenation; D007774:Lactation; D008892:Milk / Q000737:chemistry*; D000073878:Palm Oil; D010938:Plant Oils / Q000008:administration & dosage; D013024:Soybean Oil / Q000008:administration & dosage; D013025:Glycine max / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D000073878:Palm Oil; D013024:Soybean Oil
keywords: cheese; milk; oil supplement; sensory characteristics