Concentratıons of selected bıoactıve components ın tradıtıonal cheeses made from goat's, cow's and sheep's mılk

Wydanie: 2 / 2020

Otrzymano: Wrzesień 11, 2019

Zaakceptowano: Grudzień 29, 2019

Opublikowano online: 2020-02-25


  • Kawęcka A., Radkowska I., Sikora J.

Kategorie: Agricultural , Food science

DOI: 10.5601/jelem.2019.24.3.1907


The aim of the study was to determine the chemical composition of cheeses made with traditional methods in terms of the concentrations of bioactive components. Three types of rennet cheeses featuring on the list of traditional products: sheep’s milk cheese - Oscypek, cow’s milk cheese - Gołka, and goat’s milk cheese - Ser Podkarpacki, were included in the study. The cheeses were obtained in September, from the regions of their production. The study demonstrated that traditional cheeses made from sheep’s, cow’s or goat’s milk have different basic chemical composition, as well as varied concentrations of minerals, vitamins and fatty acids. Sheep cheese had the highest content of dry matter, fat, raw ash, and calcium. Goat cheese contained over twice as much potassium as Oscypek and Gołka. The vitamin E content was similar in all the three products. Sheep’s and cow’s milk cheeses had higher UFAs concentrations than goat’s milk cheese, including MUFAs. However, the highest concentration of polyunsaturated fatty acids (PUFAs), including n-3 PUFAs, was noted in sheep cheese. A significantly higher concentration of short- and medium-length fatty acids was found in goat cheese. Both the differences in the initial composition of the material used for its production, that is the milk of three distinct species, as well as the differences in the production technology may be responsible for the diversity of bioactive components in the products studied. Characterized by varied health benefits, the products should be included in every balanced diet.


Kawęcka A., Radkowska I., Sikora J. 2020. Concentratıons of selected bıoactıve components ın tradıtıonal cheeses made from goat's, cow's and sheep's mılk. J. Elem., 25(2): 431 - 442. DOI: 10.5601/jelem.2019.24.3.1907

Słowa kluczowe:

bioactive components, traditional cheeses, goat, cow, sheep, milk

O wydaniu:


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