Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

J Dairy Res. 2016 May;83(2):236-41. doi: 10.1017/S0022029916000078.


Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.

Keywords: Burrata cheese; caloric content; polyunsaturated fatty acids; reduced-fat cheese.

MeSH terms

  • Animals
  • Caseins / analysis
  • Cattle
  • Cheese / analysis*
  • Dietary Fats / analysis*
  • Energy Intake
  • Fatty Acids, Nonesterified / analysis
  • Fatty Acids, Unsaturated / administration & dosage*
  • Female
  • Food Handling / methods
  • Food, Fortified / analysis
  • Italy
  • Linseed Oil
  • Safflower Oil
  • Sensation
  • Water / analysis


  • Caseins
  • Dietary Fats
  • Fatty Acids, Nonesterified
  • Fatty Acids, Unsaturated
  • Water
  • Safflower Oil
  • Linseed Oil