title: Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
abstract: Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.
authors.affiliation: Department of Soil, Plant and Food Sciences,University of Bari,Via Amendola 165/A,70126 Bari,Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Trani
authors.affiliation: Department of Soil, Plant and Food Sciences,University of Bari,Via Amendola 165/A,70126 Bari,Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Gambacorta
authors.affiliation: Department of Soil, Plant and Food Sciences,University of Bari,Via Amendola 165/A,70126 Bari,Italy.
authors.forename: Tommaso F
authors.initials: TF
authors.lastname: Gomes
authors.affiliation: Department of Soil, Plant and Food Sciences,University of Bari,Via Amendola 165/A,70126 Bari,Italy.
authors.forename: Pasqua
authors.initials: P
authors.lastname: Loizzo
authors.affiliation: Department of Soil, Plant and Food Sciences,University of Bari,Via Amendola 165/A,70126 Bari,Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Cassone
authors.affiliation: Department of Soil, Plant and Food Sciences,University of Bari,Via Amendola 165/A,70126 Bari,Italy.
authors.forename: Michele
authors.initials: M
authors.lastname: Faccia
mesh_terms: D000818:Animals; D002364:Caseins / Q000032:analysis; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D002149:Energy Intake; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage*; D005260:Female; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis; D007558:Italy; D008043:Linseed Oil; D012450:Safflower Oil; D012677:Sensation; D014867:Water / Q000032:analysis
chemical_list: D002364:Caseins; D004041:Dietary Fats; D005230:Fatty Acids, Nonesterified; D005231:Fatty Acids, Unsaturated; D014867:Water; D012450:Safflower Oil; D008043:Linseed Oil
keywords: Burrata cheese; caloric content; polyunsaturated fatty acids; reduced-fat cheese