Functional dependence of energy intake relative to the fat content in different types of cheeses

Georgeta – Sofia Popescu, Adrian Riviș, Antoanela Cozma, Dacian – Virgil Lalescu, Daniela Stoin, Mădălina – Ioana Stîngă, Ciprian George Mocan, Mădălina Roşu, Ariana- Bianca Velciov

Volume 25, Issue 1;
Pages: 15-20; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Nowadays, on the market, consumers can find a large number of cheese types, whose diversity is based on differences in texture, functional properties, flavor and aroma. High energy intake provided by placing cheese in the diet is due to its high content of nutrients. The goal of this paper is to test if there are any functional dependencies between some nutritional characteristics (energy intake relative to the fat content) in case of 20 different cheeses (including fresh, soft-ripened, semi-hard, hard, pasta filata, blue cheese and low fat varieties). The samples were analyzed for their chemical composition (proteins, fat, and carbohydrates). The protein content of the samples was estimated by the Kjeldahl method; the fat was determined by Soxhlet extraction method; total carbohydrates were calculated by difference. The energy (caloric) values in case of analyzed cheese types were calculated by using the Atwater energy conversion factors. The data were statistically processed using Statistica 10. The results look for the existence for statistically significant linear correlations and functional dependencies between some nutritional characteristics of the analyzed cheese types. From the obtained data we can observe a strong linear relationship between energy and fat values, aspects on which the linear dependence of energy relative to fat content is based.
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