Characteristics of fatty acids content in brynza cheese produced from milk of various species of animals

B. I. Halukh

The results of fatty acids content in Brynza cheese produced from milk of cows, sheep, goats and mixture of cows and sheep, cows and goat milk under conditions of premountain and mountain region of Western Ukraine using traditional and new technologies in Brynza cheese production are given in this article. It was proved that the highest level of short-chained fatty acids and the lowest with unsaturated fatty acids in Brynza from goat milk was observed. In all Brynza samples there was the same relative content of biologically active isomers of oleic and linoleic acids.

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