Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation

The objective of this study was to determine the nutritional characteristics of Bračka skuta whey cheese produced in different stages of lactation. The stage of lactation significantly influenced (P < 0.05, P < 0.01) the physicochemical composition of Bračka skuta whey cheese, with the exception of the content of lactose and pH value. The stage of lactation significantly affected Ca, P (P < 0.05) and Mn content (P < 0.01) in Bračka skuta whey cheese. The Ca and P concentrations were significantly higher in the middle lactation stage of Bračka skuta whey cheeses, while the concentration of Mn was significantly higher in the middle and late stage. The content of fatty acids significantly (P < 0.05) increased by the stage of lactation. The predominant saturated fatty acids were C16:0, C18:0 and C14:0 while the predominant unsaturated fatty acids were C18:1n-9, C18:2 n-6 and C16:1. Bračka skuta whey cheeses produced in the middle lactation stage had significantly (P < 0.05) higher content of essential amino acids.