Fatty acid composition of Fontina-type cheeses produced on high mountain pasture of Pyeongchang

Fontina cheese, a PDO product of Aosta Valley Italy, made from the milk of a breed of Pezzata Rosa, were made according to the Agicultural Research Institute of Aosta using the milk from Holstein breed in Pyeongchang (Skyranch farm, and SNU farm as control cheese). Total fat content of Fontina (43.53 g/100 g cheese) made in the middle of grazing periods was higher than those of Fontina-type cheeses; 28.36 and 39.67 g/100 g for Skyranch and 29.85 g/100 g for control cheese. The SFA/UFA atio was decreased by the grazing periods passed from 2.53 to 1.44, but increased natural trans-fat from 2.67 mg/g fat, to 2.93, and 3.82 mg/g fat. Among the saturated FA, C16:0 was the highest FA (15.22 and 13.8 g/100 g cheese) in the cheeses earlier periods of grazing, but was decreased to 7.5 g/100 g cheese) on the middle of grazing, as the same of control cheese (7.7 g/100 g cheese). During the entire periods of grazing forages on high mountain pasture, the content of C18:3n3c was constant (1.12～1.79 mg/g fat). Control Fontina cheese showed higher levels of C18:1n9t and C18:1n9c than those of Fontina from grazing cows as well as the content of an isomer of conjugated linoleic acids, CLAt10c12 was three or four times more high. γ -Linoleic acid was the lowest in control cheese, but α-linoleic acid of Fontina of earlier period of grazing had half of the control and of other periods of grazing