Abstract

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products.
 Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. 
 Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty
 acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis.
 Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.

Highlights

  • Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry

  • Conflict of interest The authors declare that there is no conflict of interest regarding the publication of this article

  • Atherogenic and thrombogenic health indices of white brined cheese made from buffalo milk / N

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Summary

Исследовано изменение жирнокислотного

В зависимости от относительного содержания профиля смеси козьего и овечьего молока и готового жирных кислот в молочном жире различают основные йогурта на их основе в процессе семидневного жирные кислоты (14) и минорные. Жирнокислотный профиль триацилглицеринов только основных жирных молочной смеси из козьего и овечьего молока и кислот может дать около 1,5 тысяч смешанных полученного йогурта, подвергнутого хранению в триацилглицеринов. В йогурте отмечено увеличение жирных кислот, а не общего количества жира в миристиновой кислоты (С:14) на 2,1 %, каприновой козьем и овечьем молоке. На основании данных о составе жирных кислот олеиновой кислоты (С18:1n9c) составляет 28,7 % от рассчитаны индекс атерогенности и тромбогенного суммы всех жирных кислот, что на 39 % больше чем в индекса Концентрация насыщенных жирных кислот липидов жировой фазы козьего и овечьего молока, в овечьем молоке составляет 70 %, в козьем – 62 % а также йогурта, полученного на их основе. Жирнокислотный профиль: 80 60 2 – йогурт из смеси козьего и овечьего молока

Индекс атерогенности
Смесь козьего и овечьего молока
Список литературы
Findings
Information about the authors
Full Text
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