Goat`s milk and its dairy products have been commonly related to important nutritional and health benefits. In fact, fat fraction is one of the most important components of goat’s milk regarding its value, as lipids are involved in cheese yield, firmness, color and flavor of goat dairy products. The aim of this study was to evaluate the modification in the lipid and sensory profile of cheeses elaborated with goat milk, through diet inclusion of sunflower oil (SFO). The main objective was to elaborate Danbo Type cheeses with increased content of conjugated linoleic acid (CLA) and transvaccenic acid (TVA), and at the same time decrease the proportion of saturated fat, and evaluate these values during the shelf life of the cheeses. The study was conducted with 60 Saanen goats separated into two homogeneous groups and supplemented for 18 days with one of two concentrates: without added oil (control, C) or enriched with sunflower oil (SFO). Cheeses were elaborated using goat milk, collected after desirable changes in its lipid profile were achieved. Physicochemical, microbiological, and fatty acid composition together with the sensory profile were evaluated. In SFO cheeses fat content increased, without affecting protein content, microbiological, sensory profile and consumer acceptability. Also, the content of TVA increased from 2.4 to 4.4 % (p < 0.01), while CLA presented an increase from 0.8 to 1.3 % (p < 0.01). A decrease in the saturated/unsaturated ratio was observed resulting in a decrease in the atherogenic index. Therefore, inclusion of SFO in the diet of goats could be a viable alternative to increase the contribution of fatty acids with beneficial effects for health in cheeses.

山羊奶及其乳制品通常与重要的营养和健康益处相关。实际上，就其价值而言，脂肪含量是山羊奶最重要的成分之一，因为脂质与奶酪产量，山羊乳制品的硬度，颜色和风味有关。这项研究的目的是通过饮食中掺入葵花籽油（SFO）来评估用山羊奶精制的奶酪的脂质和感官特性的变化。主要目标是精心制作具有增加的共轭亚油酸（CLA）和反式vaccenic酸（TVA）含量的Danbo型奶酪，同时降低饱和脂肪的比例，并在奶酪的保质期内评估这些值。这项研究是将60只Saanen山羊分为两个同等组，并用以下两种浓缩物中的一种补充18天：不添加油（对照C）或富含向日葵油（SFO）。用山羊奶精制奶酪，在实现其脂质特性的理想变化后收集奶酪。评价了理化，微生物和脂肪酸组成以及感官特征。在SFO奶酪中，脂肪含量增加了，而没有影响蛋白质含量，微生物学，感官特征和消费者的接受度。另外，TVA的含量从2.4％增加到4.4％（p <0.01），而CLA的含量从0.8％增加到1.3％（p <0.01）。观察到饱和/不饱和比的降低导致动脉粥样硬化指数的降低。所以，