View in EDS

Comparative analysis of fatty acid profile in commercially available Greek Cheeses.

Saved in:
Bibliographic Details
Title: Comparative analysis of fatty acid profile in commercially available Greek Cheeses.
Authors: Giamouri, Elisavet1 (AUTHOR) egiamouri@aua.gr, Kyriakaki, Panagiota1 (AUTHOR) kyriakaki@aua.gr, Pappa, Eleni C.2 (AUTHOR) pappa.eleni@yahoo.gr, Kondyli, Efthymia2 (AUTHOR) kondyliefi@gmail.com, Papalamprou, Lida3,4 (AUTHOR) lidapap@aua.gr, Goliomytis, Michael5 (AUTHOR) mgolio@aua.gr, Pappas, Athanasios C.1 (AUTHOR) apappas@aua.gr, Georgiou, Constantinos A.3,4 (AUTHOR) cag@aua.gr, Tsiplakou, Eleni1 (AUTHOR) eltsiplakou@aua.gr
Source: International Dairy Journal. Oct2026, Vol. 181, pN.PAG-N.PAG. 1p.
Subjects: Cheese, Saturated fatty acids, Dairy processing, Moisture, Fatty acid analysis, Monounsaturated fatty acids
Geographic Terms: Greece
Abstract: Cheese's fatty acid composition is recognized as a key determinant of quality and potential health effects. Information on the fatty acid profile of commercially available cheeses without PDO or PGI certification remains limited. This study evaluated the fatty acid composition of 102 non-PDO/PGI cheeses collected from mainland and island regions of Greece. Samples were classified based on different milk type, location (geographical origin), and moisture content (cheese type). Geographical origin and milk type significantly influenced fatty acid composition, whereas cheese type had a limited effect. Island cheeses exhibited higher monounsaturated (C18:1n9c), total unsaturated, and ω3 fatty acids (C18:3n3), lower saturated fatty acids and SFA/UFA ratios. Cheeses produced from cow milk exhibited lower concentration of SCFA compared to cheeses from goat milk and cheeses from milk with undefined origin These findings indicate that milk source and geographical origin are the primary determinants of lipid quality in non-PDO/PGI Greek cheeses. [ABSTRACT FROM AUTHOR]
Copyright of International Dairy Journal is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 195519125
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Comparative analysis of fatty acid profile in commercially available Greek Cheeses.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Giamouri%2C+Elisavet%22">Giamouri, Elisavet</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> egiamouri@aua.gr</i><br /><searchLink fieldCode="AR" term="%22Kyriakaki%2C+Panagiota%22">Kyriakaki, Panagiota</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> kyriakaki@aua.gr</i><br /><searchLink fieldCode="AR" term="%22Pappa%2C+Eleni+C%2E%22">Pappa, Eleni C.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> pappa.eleni@yahoo.gr</i><br /><searchLink fieldCode="AR" term="%22Kondyli%2C+Efthymia%22">Kondyli, Efthymia</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> kondyliefi@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Papalamprou%2C+Lida%22">Papalamprou, Lida</searchLink><relatesTo>3,4</relatesTo> (AUTHOR)<i> lidapap@aua.gr</i><br /><searchLink fieldCode="AR" term="%22Goliomytis%2C+Michael%22">Goliomytis, Michael</searchLink><relatesTo>5</relatesTo> (AUTHOR)<i> mgolio@aua.gr</i><br /><searchLink fieldCode="AR" term="%22Pappas%2C+Athanasios+C%2E%22">Pappas, Athanasios C.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> apappas@aua.gr</i><br /><searchLink fieldCode="AR" term="%22Georgiou%2C+Constantinos+A%2E%22">Georgiou, Constantinos A.</searchLink><relatesTo>3,4</relatesTo> (AUTHOR)<i> cag@aua.gr</i><br /><searchLink fieldCode="AR" term="%22Tsiplakou%2C+Eleni%22">Tsiplakou, Eleni</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> eltsiplakou@aua.gr</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22International+Dairy+Journal%22">International Dairy Journal</searchLink>. Oct2026, Vol. 181, pN.PAG-N.PAG. 1p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Cheese%22">Cheese</searchLink><br /><searchLink fieldCode="DE" term="%22Saturated+fatty+acids%22">Saturated fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+processing%22">Dairy processing</searchLink><br /><searchLink fieldCode="DE" term="%22Moisture%22">Moisture</searchLink><br /><searchLink fieldCode="DE" term="%22Fatty+acid+analysis%22">Fatty acid analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Monounsaturated+fatty+acids%22">Monounsaturated fatty acids</searchLink>
– Name: SubjectGeographic
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Greece%22">Greece</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Cheese's fatty acid composition is recognized as a key determinant of quality and potential health effects. Information on the fatty acid profile of commercially available cheeses without PDO or PGI certification remains limited. This study evaluated the fatty acid composition of 102 non-PDO/PGI cheeses collected from mainland and island regions of Greece. Samples were classified based on different milk type, location (geographical origin), and moisture content (cheese type). Geographical origin and milk type significantly influenced fatty acid composition, whereas cheese type had a limited effect. Island cheeses exhibited higher monounsaturated (C18:1n9c), total unsaturated, and ω3 fatty acids (C18:3n3), lower saturated fatty acids and SFA/UFA ratios. Cheeses produced from cow milk exhibited lower concentration of SCFA compared to cheeses from goat milk and cheeses from milk with undefined origin These findings indicate that milk source and geographical origin are the primary determinants of lipid quality in non-PDO/PGI Greek cheeses. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Dairy Journal is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=195519125
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.idairyj.2026.106748
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Cheese
        Type: general
      – SubjectFull: Saturated fatty acids
        Type: general
      – SubjectFull: Dairy processing
        Type: general
      – SubjectFull: Moisture
        Type: general
      – SubjectFull: Fatty acid analysis
        Type: general
      – SubjectFull: Monounsaturated fatty acids
        Type: general
      – SubjectFull: Greece
        Type: general
    Titles:
      – TitleFull: Comparative analysis of fatty acid profile in commercially available Greek Cheeses.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Giamouri, Elisavet
      – PersonEntity:
          Name:
            NameFull: Kyriakaki, Panagiota
      – PersonEntity:
          Name:
            NameFull: Pappa, Eleni C.
      – PersonEntity:
          Name:
            NameFull: Kondyli, Efthymia
      – PersonEntity:
          Name:
            NameFull: Papalamprou, Lida
      – PersonEntity:
          Name:
            NameFull: Goliomytis, Michael
      – PersonEntity:
          Name:
            NameFull: Pappas, Athanasios C.
      – PersonEntity:
          Name:
            NameFull: Georgiou, Constantinos A.
      – PersonEntity:
          Name:
            NameFull: Tsiplakou, Eleni
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 10
              Text: Oct2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 09586946
          Numbering:
            – Type: volume
              Value: 181
          Titles:
            – TitleFull: International Dairy Journal
              Type: main
ResultId 1