Winter/Spring Changes in Fatty Acid Composition of Farmhouse Idiazabal Cheese Due to Different Flock Management Systems

Abstract

Typically, two different flock managements are employed by basque sheepherders in winter and spring. Thus, seasonal changes in the fatty acid (FA) composition of Idiazabal PDO farmhouse cheeses were studied. Ewe′s raw milk cheeses elaborated in winter and spring were collected after 120 days of ripening from 10 Idiazabal PDO farmhouses. In winter, concentrate and conserved forages were fed, whereas a part-time grazing system was adopted from spring onward. Spring cheeses had less (P ≤ 0.05) saturated FA and higher (P ≤ 0.05) content of unsaturated FA, including trans-FA (mainly trans-vaccenic acid) and conjugated linoleic acid (CLA), branched-chain FA (BCFA), and n-3 FA. Principal component analysis (PCA) separated winter and spring cheeses into two groups by the combination of two principal components (84.2% of variance). Fresh pasture in the diet enhanced desirable FA and lowered atherogenicity index in cheeses, supporting the benefits of using a part-time grazing system for the consumer.