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Enrichment of Mammalian Tissues and Xenopus Oocytes with Cholesterol
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Alternative to decrease cholesterol in sheep milk cheeses.

P Gómez-Cortés1, E Viturro2, M Juárez1

  • 1Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain.

Food Chemistry
|June 5, 2015
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Summary

Feeding ewes linseed supplements significantly reduced cholesterol in Manchego cheese. This dietary modification offers a healthier cheese option for consumers concerned about cardiovascular disease risk.

Keywords:
CheeseCholesterolDairyEweMilk

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Area of Science:

  • Food Science
  • Nutritional Science
  • Dairy Science

Background:

  • High cholesterol in human plasma is linked to increased cardiovascular disease risk.
  • Consumer demand for healthier food products is rising.
  • Manchego cheese, a popular Spanish cheese from ewes milk, is a potential target for cholesterol reduction.

Purpose of the Study:

  • To reduce the cholesterol content in Manchego cheese.
  • To investigate the effect of linseed supplementation in ewes' diet on cheese cholesterol levels.

Main Methods:

  • Three groups of dairy ewes were fed diets supplemented with 0% (Control), 3%, and 6% linseed.
  • Manchego cheeses were manufactured from the milk of these ewes and ripened for 3 months.
  • Cholesterol levels in the resulting cheeses were analyzed.

Main Results:

  • Cheeses produced from ewes fed 3% and 6% linseed supplements showed a decrease in cholesterol by 9.6% and 16.1%, respectively.
  • Supplementation with unsaturated fatty acids (oleic, linoleic, α-linolenic) did not significantly alter cheese cholesterol levels.

Conclusions:

  • Supplementing ewes' diets with linseed effectively reduces cholesterol in Manchego cheese.
  • Linseed supplementation offers a viable strategy to produce healthier dairy products with reduced cardiovascular disease risk.