Goat Cheese Enriched with Omega 3

Coming from the United States and different from classic foods containing Omega 3: it is goat cheese that is good for health. A group of researchers from the University of Maine (Orono, USA) produced a goat cheese capable of providing high levels of Omega-3 EPA and DHA. The news comes from the pages of the Journal of Food Science, where the study results demonstrating the effectiveness of the methods used to produce this fortified cheese were published.

Health through Omega-3

Ensuring the body receives a good supply of Omega-3 is essential to maintain health. Years of research have shown that these fatty acids promote the well-being of the heart, brain, and joints, reduce inflammation, and fight conditions such as asthma, allergies, and tumors. Although these nutrients are also found in some plant-based foods like walnuts and flaxseeds, the best sources of Omega-3 are fatty fish such as mackerel, sardines, herring, salmon, and tuna. For example, 100 grams of salmon contains 2.3 grams of these valuable nutrients, while the same amount of sardines, mackerel, or fresh tuna contains 2.2, 2.0, and 1.6 grams, respectively. For this reason, eating at least one portion of fish per week could be sufficient to provide the required amount of Omega-3 for the body.

Foods enriched with Omega-3

Alongside fish, the food industry offers products like milk, creams, eggs, and bread enriched with Omega-3. However, according to the International Cod Liver Omega-3 Foundation – an organization composed of nutrition experts – many of these products contain only small amounts of these nutrients. Data collected by researchers at the University of Maine showed that their goat cheese contains sufficient amounts of Omega-3 to exert a beneficial effect on health.

The validity of goat cheese

The cheese was produced by adding 60, 80, or 100 grams of fish oil to every 3600 grams of goat milk before curdling. The resulting cheese was analyzed for composition, Omega-3 content, oxidation stability, color, pH, and consumer acceptability. Researchers found that all cheeses contained similar fat levels, but higher than those of cheese made without adding fish oil. The Omega-3 content, averaging 127 milligrams of EPA and DHA per 28-gram serving, was similar across all three cheeses. Adding fish oil did not alter other analyzed characteristics, and the shelf life of the final product was comparable to traditional goat cheese. The 105 consumers who tested the product appreciated it.

A new product to ensure Omega-3 intake

Overall, the collected data demonstrate that adding fish oil does not negatively affect either the shelf life of the product or its use by consumers. Therefore, the cheese produced by the American researchers could represent a valid source of Omega-3 fatty acids.  

Source 

1. Hughes BH, Brian Perkins L, Calder BL, Skonberg DI, “Fish Oil Fortification of Soft Goat Cheese”, J Food Sci. 2012 Feb 6. doi: 10.1111/j.1750-3841.2011.02560.x. [Epub ahead of print]