Nova Biotechnol Chim (2020) 19(2): 216-222 

                          DOI: 10.36547/nbc.v19i2.776 
 

 

 Corresponding author: goruky@ukr.net  

Nova Biotechnologica et Chimica 

Fatty acid composition of curd spread with different flax oil content 

Anastasiia Lialyk1, Oleg Pokotylo1, Mykola Kukhtyn1, Ludmila Beyko1,  

Yulia Horiuk2,, Svetlana Dobrovolska3 and Oksana Mazur4 

1Department of Food Biotechnology and Chemistry, Faculty of Engineering of Machines, Structures and Technologies, 

Ternopil Ivan Puluj National Technical University, Ukraine  
2Department of Infectious and Parasitic Diseases, Faculty of Veterinary Medicine and Technologies in Livestock, State 

Agrarian and Engineering University in Podilya, Ukraine  
3Halytskyi College named after Viacheslav Chornovil, Ukraine 
4Department of Foreign Languages, Faculty of Foreign Languages, Ternopil Volodymyr Hnatiuk National Pedagogical 

University, Ukraine 

 
 

Article info 
 

Article history: 

Received: 24th May 2020 

Accepted: 23rd August 2020 

 

Keywords: 

Cottage cheese 

Curd spread 

Flax oil 

Polyunsaturated fatty acids 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Abstract 
 

The creation of new types of dairy products for functional purposes with the addition 

of unconventional oils as sources of polyunsaturated fatty acids (PUFA) is  

a promising and relevant research sphere. The study aimed to investigate the fatty 

acid composition of experimental samples of curd spread with different content  

of flax oil. The fatty acid composition was determined on a Hewlett Packard  

HP-6890 chromatograph with a flame ionization detector equipped with a 100 m 

long SP-2560 capillary column. It is established, that the total content of saturated 

fatty acids in curd spread containing 8 %, 10 %, and 12 % of flax oil was reduced, 

and the general total content of unsaturated fatty acids increased accordingly by  

5.73 %, 6.94 % and 7.31 %, compared to the control sample without flax oil.  

The gas-chromatographic analysis showed that flax oil is rich in omega-3 PUFA due  

to its high content of α-linoleic acid, so adding flax oil to the spread led to  

an increase in its content of α-linolenic acid and, accordingly, increased the content 

of PUFA of the omega-3 family. Thus, adding 8 %, 10 % and 12 % of flax oil to the 

curd spread, the content of α-linolenic acid in it increased accordingly by 3.91 %, 

4.52 %, and 4.69 %, compared to the control sample. Curd spread with 10 % content 

of flaxseed oil is characterized by the most optimal fatty acid composition. The ratio 

of saturated fatty acids to unsaturated in this curd spread is 1.9 : 1, and the ratio 

between PUFAs of the omega-3,-6, and -9 families are 1.3 : 1: 5.3. 
 

 University of SS. Cyril and Methodius in Trnava

 
Introduction 
 

Preserving health and expanding the duration 

of human life is one of the modern issues. One  

of the key ways of tackling this issue is the creation 

and active introduction of those foods of mass 

consumption, which are not only reached in energy 

and  plastic  material  but also  an important  source  

of physiologically functional ingredients into  

the diet. They are polyunsaturated fatty acids 

(PUFA), fat-soluble vitamins, phospholipids,  

and other biologically active components (Goyal et 

al. 2014; Kukhtyn et al. 2018a). 

The creation of new types of dairy products  

for functional purposes with the addition  

of unconventional oils as sources of PUFA is

mailto:goruky@ukr.net


Nova Biotechnol Chim (2020) 19(2): 216-222 

217 

a promising and relevant research sphere 

(Bermúdez-Aguirre and Barbosa-Cánovas 2011; 

Ganesan et al. 2014; Dal Bello et al. 2015).  

On the one hand, it is because of the presence  

of lactic acid microorganisms, which provide  

a useful antagonistic effect on the conditionally 

pathogenic gut flora (Prado et al. 2015; Kukhtyn et 

al. 2018b), and on the other hand, due to  

the increased content of PUFA, especially  

the omega-3 family, namely linoleic acid, which 

cover the deficit of these fatty acids in the diet 

(Lane et al. 2014; Dal Bello et al. 2017).  

This approach in the technological introduction  

of flax oil gives the prospect of making enriched 

cheese paste a biologically valuable functional food 

product. 

It is known that PUFAs of the omega-3 family 

enter our body either with fat from the fish of cold 

seas (which are eicosapentaenoic  

and docosahexaenoic fatty acids) or with vegetable 

oils such as flax, sesame, rapeseed, pumpkin, 

soybeans, and others, which contain different 

amounts of linoleic acid (Bermúdez-Aguirre  

and Barbosa-Cánovas 2012; Jandacek  

2017). Reference data (Asuming-Bediako et al. 

2014; Suksombat et al. 2014; Ayyildiz et al. 2015; 

Lewinska et al. 2015) indicates that sunflower  

and corn oils contain a high amount of ω-6 acids 

and very small amount of ω-3 acids  

and, accordingly, do not have the appropriate fatty 

acid composition. Soybean oil has  

a recommended for consumption ratio  

of ω-3/ω-6 PUFA (1 : 10). Rapeseed and mustard 

oils are characterized by a relatively low level  

of saturated fatty acids (4 – 7 %), a high level  

of oleic acid (33 – 59 %) and an average level  

of linolenic acid (9 – 11 %) and, accordingly,  

a favorable ratio of ω-3/ω-6 as 1: 1 – 2. Olive oil is 

characterized by a high content of oleic acid  

and a low level of PUFA. The content of essential  

α-linolenic acid in flax oil significantly exceeds  

the recommended levels, which indicates their high 

physiological value and feasibility of use as a lipid 

supplement to enrich food with ω-3 acid. Essential 

γ-linolenic acid (18 %) was detected only in cedar 

oil. Walnut and hemp oils have a fairly high 

content of α-linolenic acid, but their use is limited 

by high cost and low prevalence. Therefore, 

scientists (Goyal et al. 2014; Lewinska et al. 2015;

Kanakri et al. 2017) believe that flaxseed oil in its 

biological value is in the first place to provide  

the body with omega-3 PUFA and recommend it 

enter into the daily diet. 

The adequate content of PUFAs of the omega-3 

family in the diet provides a whole range  

of functions in a healthy body due to the high, 

genetically determined content of these PUFAs  

in the membranes of all cells and the main pools  

of the organism (El Abed et al. 2008; Albracht-

Schulte et al. 2018; DiNicolantonio and O’Keefe 

2018). Also important is their role as derivatives 

for the formation of cellular hormones, such as 

prostaglandins, leukotrienes, and thromboxanes, 

which regulate the course of physiological  

and biochemical processes in cells and tissues both  

in normal and in various pathologies (Gogus and 

Smith 2010; Browning et al. 2012; Calder 2015). 

Therefore, PUFAs, which are rich in omega-3s, are 

now regarded as "healthy fats" with several 

physiological benefits. In particular, consumption 

of products with such content helps to maintain  

the physiological level of triglycerides in the blood 

and blood pressure prevents the development  

of cardiovascular diseases (Chowdhury et al. 2014; 

Farvid et al. 2014). Also, it has been reported that 

regular consumption of omega-3 fatty acids has  

a positive effect on the brain and nervous system 

activity (Gogus and Smith 2010; Drapkina  

and Shepel 2015). 

Based on the above mentioned, we have developed 

a curd spread with additional content of flax oil as  

a source of omega-3 PUFAs (Lialyk et al. 2019). 

The study aimed to investigate the fatty acid 

composition of cottage cheese, flax oil,  

and developed curd spread with different content  

of flax oil. 

 

Experimental 
 

The work was carried out at the Ternopil  

Ivan Puliuj National Technical University  

in the laboratories of the Department of Food 

Biotechnology and Chemistry. 

In the process of developing the technology  

of a particular food product, especially with high-

fat content, it is advisable and important  

to determine the fatty acid composition of such  

a product. To create the curd spread according 



Nova Biotechnol Chim (2020) 19(2): 216-222 

218 

to the recipe low-fat cottage cheese was chosen, 

which meets the requirements according to  

the requirements of SSU (State Standards  

of Ukraine) (SSU 2007). In the first stage  

of the experimental part of the study, the fatty acid 

content of raw milk and the cottage cheese  

of the trademark "Molokiia" (which was used as  

a basis for the production of curd spread rich  

in omega-3 fatty acid) were investigated.  

In the second stage, the fatty acid content of flax oil 

was investigated. On the third stage, the fatty acid 

composition of curd spread with a flax oil content 

of 8 %, 10 %, and 12 % was investigated. Gas-

chromatographic analysis of raw milk, low-fat 

cottage cheese of trademark "Molokiia", flax oil 

and curd spread with different content of flax oil 

was investigated using gas-liquid chromatography 

on Hewlett Packard HP-6890 gas chromatograph 

with flame-ionization detector equipped with open 

tubular column SP-2560 with a length of 100 m 

(Holubets and Vudmaska 2015).  

The process of making curd spread with linseed oil 

included the following technological operations:  

1) Selection of a mixture for melting (low-fat 

cottage cheese and linseed oil were subjected  

to organoleptic evaluation and laboratory methods 

of quality research); 2) Grinding of raw materials 

(raw materials were grounded into particles  

with a diameter of 5 – 8 mm).  

3) Compounding of the mixture. 4) Introduction  

of melting salts (melting salts-sodium citrate was 

added to the cheese mass to increase the pH, partial 

transition of proteins to the soluble state  

and improve the melting process of the cheese 

mass); 5) Maturation of curd mass (duration  

of exposure 2 h); 6) Melting of the curd mass 

(melting time 15 min, at a temperature of 82 °C 

(PS-10, “Ukrtechprom” Ukraine));  

7) Homogenization of the melted mass (duration 

of homogenization at P = 9.81 MPa on 

MICROTRON MB 800, Germany); 8) Packaging 

(packaging of the curd product was carried out  

in hot way at a temperature of +60 – +75 °C in foil. 

The weight of the package is 50 g). 9) Cooling  

and storage of the curd product (up to  

a temperature of +2 – +4 °C). 
Statistical processing of the results was carried out 
using methods of variation statistics using  
the program Statistica 9.0 (StatSoft Inc., USA). 
Non-parametric methods of research were used 
(Wilcoxon-Mann-Whitney test). The arithmetic 
mean (x) and the standard error of the mean (SE) 
were determined. The difference between  
the comparable values was considered to be 
significant for P < 0.05.   

 

Results and Discussion 
 

As a result of gas chromatographic analysis of milk 

fat, 39 peaks were found, which corresponded  

Table 1. The fatty acid composition of low-fat cottage cheese of trademark "Molokiia" and raw milk materials (x ± SE, n = 5). 

Name of fatty acids Code of fatty acids 
Mass content of fatty acids [%] 

Cottage cheese Control sample, raw milk 

Saturated    

Maslinic С 4 : 0 3.16±0.11 3.55±0.12 

Capronic С 6 : 0 1.82±0.13 2.10±0.08 

Caprilic С 8 : 0 1.03±0.07 1.14±0.06 

Caprinic С 10 : 0 2.60±0.11 2.41±0.11 

Lauric С 12 : 0 2.67±0.07 2.66±0.08 

Myristic С 14 : 0 11.45±0.12 11.45±0.12 

Palmitic С 16 : 0 33.62±0.14 33.44±0.15 

Stearic  С 18 : 0 9.75±0.11 9.68±0.16 

Other acids  6.76±0.10 6.56±0.11 

In total saturated  72.86±0.14 72.98±0.16 

Unsaturated    

Oleic С 18 : 1 22.07±0.02 21.67±0.01 

Linolic С 18 : 2 3.751±0.012 3.69±0.01 

Linolenoic С 18 : 3 0.845±0.100 0.83±0.00 

Arachidonic С 20 : 4 0.07±0.03 0.06±0.00 

Other acids  0.42±0.09 0.77±0.07 

In total unsaturated   27.14±0.16 27.12±0.12 



Nova Biotechnol Chim (2020) 19(2): 216-222 

219 

to saturated and unsaturated fatty acids and their 

isomers. Table 1 shows the main fatty acids. From 

the presented data it can be seen that in the low-fat 

cottage cheese of trademark "Molokiia". Palmitic, 

myristic, and stearic acids were dominant among 

saturated fatty acids, whereas oleic and linolenic 

were dominant among unsaturated fatty acids. 

The ratio between saturated and unsaturated fatty 

acids in low-fat cottage cheese of the trademark 

“Molokiia” was 2.7 : 1. It should be noted that 

among unsaturated fatty acids in cottage cheese, 

polyunsaturated fatty acids of the omega-6 family 

are dominated, accounting for 26 % of the total  

of all fatty acids or 96 % of polyunsaturated fatty 

acids. The analysis of the obtained results shows 

that this cottage lacks the polyunsaturated fatty 

acids of the omega-3 family. The content  

of the latter in this study product is only 0.8 %  

of all fatty acids. Thus, it can be argued that this 

cottage cheese is deficient in the content of PUFAs 

of the omega-3 family. Therefore, when creating  

a curd spread based on this cottage cheese, our task 

was to enrich its PUFA of the omega-3 family. 

For the enrichment of cottage cheese with  

omega-3 PUFA in the process of making curd 

spread, we have chosen flax oil, which is known to 

be one of the richest in omega-3 family PUFA 

because of its high content of α-linolenoic acid. 

Since the fatty acid composition of oils, including 

flax oil, depends on many characteristics, we have 

chosen flax one, which is made from seeds of the 

“Debiut” breed and its fatty acid composition was 

investigated. The results obtained are presented  

in Table 2. As can be seen, flax oil obtained from 

the seeds of flax breed "Debiut" is characterized  

by a high content of the omega-3 family PUFA due 

to  linolenoic  acid,  which  is  53.5  %  of  the  total  

Table 2. The fatty acid composition of linseed oil by the 

method of cold-pressed flax seeds "Debiut" (x ± SE, n = 5).  

Name of fatty 

acids 

Code of fatty 

acids 

Content of fatty 

acid [%] 

Myristic С 14 :0 trace amount 

Palmitic С 16 : 0 7.40 

Stearic С 18 : 0 4.20 

Arachidic  С 20 : 4 0.50 

Palmitelaidic  C 16 : 1 0.20 

Oleic С 18 : 1с 21.40 

Linolic C 18:2c,12c 12.80 

Linolenoic С 18:3c,12c, 15с 53.50 

content of all fatty acids. The ratio of PUFAs  

of the omega-3, -6, and -9 families in the studied 

flax oil is 4 : 1 : 1.5. In general, the results  

of the study of the fatty acid composition of flax oil 

confirm the high content of α-linolenoic acid, 

which allows it to be reasonably used for  

the enrichment of curd spread. 

The next stage of our research was the development 

of technology for the production of curd spread 

with different contents of flax oil. The samples  

of cottage cheese products contained 8 %, 10 %, 

and 12 % of flax oil. As a result, curd products had 

a creamy-white color that was smooth all over  

and with specific for curd and slightly mustard-like 

taste of flax oil, without excess acidity taste.  

The results of the study of the fatty acid 

composition of curd spread with different flax oil 

content are presented in Table 3. 

Table 3 shows that the fatty acid composition  

of the studied curd spreads varied significantly 

depending on the content of flax oil. Thus,  

in general, in all tested samples of curd spread with 

the addition of 8 %, 10 % and 12 % of flax oil  

the content of such saturated fatty acids as palmitic 

and stearic increased and the content of other, low-

molecular acids, such as oil, caprylic, capronic, 

caprinic, lauric and myristic, decreased. In general, 

the total content of saturated fatty acids in the curd 

spread with the addition of 8 %, 10 % and 12 %  

of flax oil decreased by 5.73 %; 6.94 % and 7.31 

%, respectively compared to the control sample 

(without flax oil). The content of unsaturated fatty 

acids according to Table 3, respectively, increases 

due to oleic, linolic, and linolenoic acids, and this 

increase is directly correlated with the increase  

in the content of flax oil in curd spread. These fatty 

acids are a key factor to a particular class  

of omega-3, -6, or -9 polyunsaturated fatty acids,  

so the ratio between these classes of omega PUFAs 

has changed accordingly. The general total content 

of unsaturated fatty acids in curd paste with  

the addition of 8 %, 10 % and 12 % of flax oil 

increased by 5.73 %; 6.94 % and 7.31 %, 

respectively compared to the control sample  

of curd spread without the addition of linseed oil. 

Considering that flax oil is rich in omega-3 PUFA 

due to the high content of α-linolenic acid,  

the addition of flax oil in the spread, in the first 

place, will lead to an increase in the content 



Nova Biotechnol Chim (2020) 19(2): 216-222 

220 

Table 3. The fatty acid composition of curd spread (CS) with different flax oil content (x ± SE, n = 4). 

Name of fatty acid 

Mass content of fatty acids [%] 

Control sample of CS   

without flax oil 

CS with 8 %  

of flax oil 

CS with 10 %  

of flax oil 

CS with 12 %  

of flax oil 

Saturated     
Maslinic, С 4 : 0 3.21±0.42 2.52±0.24* 2.16±0.19* 2.04±0.21* 

Capronic, С 6 : 0 1.82±0.11 1.25±0.15* 0.78±0.13* 0.63±0.14* 

Caprilic, С 8 : 0 1.03±0.01 0.72±0.07* 0.61±0.05* 0.54±0.04* 

Caprinic, С 10: 0 2.60±0.19 2.16±0.13* 1.77±0.21* 1.52±0.18* 

Lauric, С 12: 0 2.67±0.02 2.03±0.25* 1.63±0.17* 1.54±0.16* 

Myristic С 14: 0 11.45±0.09 10.12±0.12 9.86±0.24 9.72±0.18 

Palmitic С 16: 0 33.62±0.21 34.04±0.18 34.19±0.28 35.04±0.35 

Stearic С 18: 0 9.75±0.08 10.06±0.11 10.15±0.22 10.03±0.18 

Other acids 6.76±0.13 5.04±0.27 4.82±0.36 4.54±0.10 

In total satureted 72.91±0.54 67.18±0.52 65.97±0.34 65.60±0.37 

Unsaturated     

Oleic С 18 : 1 (ω -9) 22.01±0.25 23.05±0.02 23.52±0.13 23.57±0.14 

Linolic С 18 : 2 (ω-6) 3.75±0.12 3.97±0.15 4.40±0.26 4.51±0.33 

Linolenoic С 18 : 3 (ω-3) 0.85±0.06 4.76±0.12 5.77±0.02 6.04±0.31 

Arachidonic С20 : 4 (ω-6) 0.07±0.01 0.07±0.01 0.06±0.02 0.06±0.01 

Other acids 0.41±0.02 0.21±0.03 0.28±0.05 0.22±0.03 

In total unsatureted 27.09±0.25 32.06±0.36 34.03±0.26 34.40±0.27 

Total omega-3 0.85±0.06 4.76±0.12 5.77±0.02 6.04±0.31 

Total omega -6 3.82±0.12 4.04±0.15 4.46±0.26 4.57±0.33 

Total omega -9 22.01±0.25 23.05±0.02 23.52±0.13 23.57±0.14 

ω-3/ ω-6 1 : 4.5 1.17 : 1 1.29 : 1 1.32 : 1 

The ratio of saturated to unsaturated FAs 2.7 : 1 2.1 : 1 1.9 : 1 1.9 : 1 

* Р < 0.05 – compared to control. 

 

of α-linolenic acid and, accordingly, an increase of 

the content of omega-3 family PUFA. Thus, when 

8 %, 10 %, and 12 % of flax oil is added to the curd 

spread, the content of α-linolenic acid in the curd 

spread increases by 3.91 %; 4.52 % and 4.69 %, 

respectively compared to the control sample. 

We support the view of researchers (Sioen et al. 

2009; Vella et al. 2013) that the consumption  

of products containing PUFA of the omega-3  

in the world is insufficient to provide at least 10 % 

of the daily rate of the recommended consumption  

of 2 g/day of α-linolenic acid according to  

EU Regulation No. 1924/2006 and No. 432/2012. 

Therefore, the development of curd spread with 

flax oil content is intended to cover the deficiency 

in the PUFA of the omega-3 family and may be  

a good alternative to enrich the diet with 

biologically active ingredients. 

An important indicator characterizing the 

biological and functional value of a food product  

in terms of its fatty acid composition is the ratio  

of saturated fatty acids to unsaturated. Thus,  

in the curd spread containing 8 %, 10 % and 12 % 

of flax oil the ratio between saturated  

and unsaturated fatty acids was 2.1 : 1, 1.9 : 1  

and 1.9 : 1, compared to the control group with  

the ratio of 2.7 : 1. Another important indicator  

of a food product is the ratio between omega-3  

and omega-6 PUFA. Thus, in a curd spread 

containing 8 %, 10 % and 12 % flax oil, the ratio 

between omega-3 and omega-6 PUFA was 1.17 : 1, 

1.18 : 1 and 1.21 : 1. 

Studies by other scientists (Dal Bello et al. 2017) 

also indicate a probable increase (P < 0.05)  

in the content of omega-3 and omega-6 PUFAs  

in dairy products with the addition of different 

content of flax oil. However, studies (Lerch et al. 

2012; Puppel et al. 2013; Suksombat et al. 2014) 

report that the fatty acid composition of milk  

and dairy products can be improved (increase 

omega-3 fatty acids) in a natural way, by  

the adjustment of cows' diets and feeding them on 

raw materials rich in linolenic acid (rapeseed, flax). 

We believe that this method is promising, but it 

requires sufficient scientific justification and the 

possibility of large-scale production of such milk. 

Therefore, we believe that our studies are 

consistent with the data by the authors 



Nova Biotechnol Chim (2020) 19(2): 216-222 

221 

(Bermúdez-Aguirre et al. 2012; Dal Bello et al. 

2015, 2017) about the need for enrichment  

of yogurt, cheese, etc., with vegetable raw 

materials rich in PUFA. Also, our previous studies 

found (Lialyk et al. 2019) that the curd spread with 

the content of flax oil after 14 d of storage 

contained at least 107 CFU.g-1 of viable lactic acid 

bacteria, making it a functional product. 

All in all, the developed curd spread with the 10 % 

content of flaxseed oil is characterized by the most 

optimal fatty acid composition, based on  

the biological and functional value of the food 

product and cost-effectiveness. The ratio  

of saturated fatty acids to unsaturated in this cheese 

paste is 1.9 : 1, and the ratio between PUFAs  

of the omega-3, -6, and -9 families is 1.3 : 1 : 5.3. 

Considering the significant deficiency in omega-3 

PUFAs in the diet in Ukraine and a little less 

visible omega-9 PUFA deficiency, a functional 

food product, which is flax curd spread, will be one 

of the alternatives to address the deficiencies  

in these PUFAs. The food product developed by us 

is patented, the standard documentation  

for production according to the legislation  

of Ukraine is issued and it received the name "Curd 

spread enriched with omega-3 fatty acids" 

Longevity ". 

 

Conclusion 
 

It was found that the studied flax oil was 

characterized by a high content of such 

polyunsaturated fatty acids as α-linolenic acid, 

oleic and linoleic acids, the relative content  

of which was 53.5 %, 21.4 % and 12.8 %, 

respectively. The ratio of PUFAs of the omega-3, -

6, and -9 families in the studies flax oil is 4 : 1 : 

1.5. 

It was found that the total content of saturated fatty 

acids in curd spread with 8 %, 10 %, and 12 %  

of flax oil decreased, and the general total content 

of unsaturated fatty acids increased by 5.73 %,  

6.94 % and 7.31 % respectively compared to  

the control sample. 

Adding 8 %, 10 %, and 12 % of flax oil to the curd 

spread, the content of α-linolenic acid in the curd 

spread changed the most and increased accordingly 

by 3.91 %, 4.52 % and 4.69 %, compared to  

the control sample.  

Curd spread with 10 % content of flaxseed oil is 

characterized by the most optimal fatty acid 

composition, based on the biological and functional 

value of the food product and cost-effectiveness. 

The ratio of saturated fatty acids to unsaturated  

in this curd spread is 1.9 : 1, and the ratio between 

PUFAs of the omega-3, -6, and -9 families  

is 1.3 : 1 : 5.3. 

 

Acknowledgement  
 
The authors would like to thank the Ternopil Ivan Puluj 

National Technical University for their help, support,  

and facilities for the conduction of this experiment. 

 

Conflict of interest 
 
The authors declare that they have no conflict of interest. 

 

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