Abstract
<p>In this study, the fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester. The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively. The C10:0 (5.39%-8.57%), C12:0 (3.13%-5.28%), C14:0 (8.12%-11.87%), C16:0 (25.59%-28.53%), C18:0 (14.60-13.69%) and C18:1 (33.91-24.92%) are the most predominant fatty acids of Laoshan goat milk with significant differences. Moreover, the fat stabillity for seven consecutive days of raw milk and pasteurized milk was detected by sedimentation rate (R). The fat stability in pasteurized milk was more stable than that in raw milk, the sedimentation rate of raw milk and pasteurized milk consisted in a progressive decrease in the seven days by 82.99% and 79.77% respectively. What’s more, significant difference was observed from 1st day to 4th day between raw milk and pasteurized milk, however, there was no significance from 5th to 7th. This is the first report to fully characterize the fatty acid contents and fat stability of Laoshan goat raw milk and its pasteurized milk and it provided a certain theoretical basis for the research and development of goat milk functional product.</p>
Highlights
Caprine agriculture is an important part of the national economy in many countries especially in the Mediterranean and the Middle East (García et al, 2014), but few people drink goat milk in China because it has a unique flavor that people find intolerable
The fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester
The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively
Summary
Caprine agriculture is an important part of the national economy in many countries especially in the Mediterranean and the Middle East (García et al, 2014), but few people drink goat milk in China because it has a unique flavor that people find intolerable. Many studies have shown that goat milk has many nutritional benefits that surpass those of bovine milk; goat milk is a great source of digested nutrition. The fat in goat milk includes more unsaturated fatty acids than cow’s milk, which can reduce the risk of obesity and is closely related to human health. Other studies have shown that the flavor of goat milk is primarily influenced by short-chain fatty acids especially C8:0 and C10:0. Pasteurization can kill all the pathogenic bacteria, but www.ccsenet.org/jas
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