02959naa a2200313 a 450000100080000000500110000800800410001902400290006010000180008924501270010726000090023450000740024352019320031765000170224965000100226665300310227665300110230765300350231865300150235365300330236865300340240165300350243565300360247070000210250670000160252770000260254370000190256977300570258810587372019-10-09       2018    bl uuuu     u00u1 u    #d7 a10.3989/gya.12171722DOI1 aHIRIGOYEN, D.  aChemical composition and seasonal changes in the fatty acid profile of Uruguayan `Colonia` cheeses.h[electronic resource]  c2018  aArticle History: Submitted: 04 December 2017// Accepted: 6 March 2018  aABSTRACT: The basic chemical composition and the fatty acid (FA) profile of Uruguayan Colonia cheese, consumed in the Mercosur region, were determined. 24 cheeses from different dairy farms: 10 elaborated in autumn and 14 in spring, were analyzed. Those cheeses are made from cow´s milk, whose diet was composed of 50% pasture system, 25% concentrate, and 25% silage reserves. The cheese making and ripening time were similar. Seasonal differences emerged in the profiles of saturated FA (SFA), unsaturated FA (UFA) and polyunsaturated FA (PUFA). The seasonal comparation of polyunsaturated FA (PUFA) as well as the CLA isomer such as C18:2 t10c12 showed significant differences (p < 0.05). CLA isomer such as C18:2 c9t11, showed no differences (p > 0.05). The atherogenesis index (AI) = 2.21 and thrombogenicity (IT) = 2.84, were calculated and discussed.  RESUMEN: Composición química y cambios estacionales en el perfil de ácidos grasos de los quesos uruguayos “Colonia”. Se determina la composición química básica y el perfil de ácidos grasos (FA) de los quesos Colonia,originarios de Uruguay, que se consumen en la región del Mercosur. Se analizaron 24 quesos: originarios de diferentes establecimientos 10 elaborados en otoño y 14 en primavera. Los quesos fueron elaborados con leche de vacas, alimentadas sobre la base de un sistema pastoril al 50%, concentrados al 25% y reservas de ensilaje al 25%. Las etapas de fabricación del queso y el tiempo de maduración fueron similares. Surgieron diferencias estacionales en los perfiles de FA saturada (SFA), FA insaturada (UFA) y FA poliinsaturada (PUFA). La comparación estacional de FA poliinsaturado (PUFA) al igual que el isómero de CLA C18:2 t10c12 mostró diferencias (p< 0.05). El isómero C18:2 c9t11, no mostró diferencias significativas (p>0.05). Se discuten los índices calculados de aterogénesis (IA) = 2.21 y de trombogenicidad (IT) = 2.84.  aÁCIDO GRASO  aQUESO  aÁCIDO LINOLEICO CONJUGADO  aCHEESE  aCLA (CONJUGATED LINOLEIC ACID)  aFATTY ACID  aIA (INDEX OF ATHEROGENICITY)  aIT (INDEX OF THROMBOGENICITY)  aIT (ÍNDICE DE ATEROGENICIDAD)  aIT (ÍNDICE DE TROMBOGENICIDAD)1 aSANTOS, R DE LOS1 aCALVO, M.F.1 aGONZÁLEZ REVELLO, A.1 aCONSTANTIN, M.  tAceites y Grasasgv.69. n.2. e254, april-june, 2018.