Abstract
The fatty acid (FA) profile and thermal characteristics of ovine milk, bovine milk, and ovine and bovine milk mixtures containing 10–90% of bovine milk (in increments of 10%) were determined. Ovine milk was characterised by higher proportions of short-chain FAs (SCFAs), long-chain FAs (LCFAs) and polyunsaturated FAs (PUFAs). The content of bovine milk in the samples affected the characteristics of DSC curves. Strong correlations were observed between fat content of milk lyophilisates, content of individual FAs in total FAs and in milk lyophilisates of PUFAs, SCFAs, LCFAs and a lot of FAs from C6 to C18, the parameters of phase transitions peaks of milk fat (crystallisation, ΔT1/2, Tonset, and melting: low-melting point, ΔT1/2; medium-melting point, Tmax, Tonset; high-melting point, ΔH, ΔT1/2, Pheight) and the bovine-to-ovine milk ratio in the mixtures.
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