Comparison of cheeses made from milk having normal and high oleic fatty acid compositions

Calcium salts of high-oleic sunflower oil (>86% oleic acid) were prepared a nd fed at 0% and 7.5% of diet dry matter weight to 8 Holstein cows in early - to mid-lactation in a cross-over experimental design. Oleic acid content of milk fat increased from 26% to over 40% and cholesterol-raising saturate s were reduced from 41% to 33%. Latin American white cheese, queso blanco, was produced from modified and normal milk. No differences in firmness were found between chef ses using penetration-compression testing with an Instr on machine. Sensory difference tests indicated no significant differences b etween cheeses. Latin American white cheeses made with high oleic milk are similar to traditional cheese.