Scientists make health enhancing cheeses

Irish breakthroughs in the production of low-fat and health-enhancing "pro-biotic" cheeses could revolutionise the role of cheese in the diet, according to the agricultural research body Teagasc.

Their researchers have developed technology capable of producing low-fat cheese and overcoming previous production difficulties with texture and flavour.

"We are working with a major manufacturer on the commercialisation of a low-fat cheese with excellent texture and flavour characteristics," said Dr Martin Wilkinson, a food scientist at Teagasc Dairy Products Research Centre at Moorepark, Co Cork.

These cheeses deliver health-promoting organisms to the digestive system, resulting in protection against cancer and other disease. Human clinical trials are now taking place at UCC on the beneficial effects of these new cheeses.

Other research by Teagasc indicates Irish milk and dairy products have much greater concentrations of fatty acids which protect against cancer, obesity and heart disease. Similar benefits for grass-fed beef have been found by Teagasc.

"Cows fed on grass produce milk with much greater amounts of healthy fatty acids known as CLAs [conjugated linoleic acids]. These fatty acids are now strongly recommended by doctors, and cheese is an ideal carrier for them," Dr Wilkinson told an international food conference in Dublin this week.

New work at Moorepark aims to further elevate the levels of CLAs in milk, through adding products such as rapeseed oil to the animal's diet and through the use of microbes capable of making these beneficial fatty acids.