Substitution Of Milk Fat Research Articles

Fabrication of Human Milk Fat Substitute: Based on the Similarity Evaluation Model and Computer Software.

We aimed to obtain the optimal formula for human milk fat substitute (HMFS) through a combination of software and an evaluation model and further verify its practicability through an animal experiment. The results showed that a total of 33 fatty acid (FA) and 63 triglyceride (TAG) molecular species were detected in vegetable oils. Palmitic acid, oleic acid, linoleic acid, 18:1/16:0/18:1, 18:2/16:0/18:2, 18:1/18:1/18:1 and 18:1/18:2/18:1, were the main molecular species among the FAs and TAGs in the vegetable oils. Based on the HMFS evaluation model, the optimal mixed vegetable oil formula was blended with 21.3% palm oil, 2.8% linseed oil, 2.6% soybean oil, 29.9% rapeseed oil and 43.4% maize oil, with the highest score of 83.146. Moreover, there was no difference in the weight, blood routine indices or calcium and magnesium concentrations in the feces of the mice between the homemade mixed vegetable oil (HMVO) group and the commercial mixed vegetable oil (CMVO) group, while nervonic acid (C24:1) and octanoic acid (C8:0) were absorbed easily in the HMVO group. Therefore, these results demonstrate that the mixing of the different vegetable oils was feasible via a combination of computer software and an evaluation model and provided a new way to produce HMFS.

Effects of sn-2 Palmitic Triacylglycerols and the Ratio of OPL to OPO in Human Milk Fat Substitute on Metabolic Regulation in Sprague-Dawley Rats.

In this study, the influence of total sn-2 palmitic triacylglycerols (TAGs) and ratio of 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) to 1,3-dioleoyl-2-palmitoylglycerol (OPO) in human milk fat substitute (HMFS) on the metabolic changes were investigated in Sprague-Dawley rats. Metabolomics and lipidomics profiling analysis indicated that increasing the total sn-2 palmitic TAGs and OPL to OPO ratio in HMFS could significantly influence glycine, serine and threonine metabolism, glycerophospholipid metabolism, glycerolipid metabolism, sphingolipid metabolism, bile acid biosynthesis, and taurine and hypotaurine metabolism pathways in rats after 4 weeks of feeding, which were mainly related to lipid, bile acid and energy metabolism. Meanwhile, the up-regulation of taurine, L-tryptophan, and L-cysteine, and down-regulations of lysoPC (18:0) and hypoxanthine would contribute to the reduction in inflammatory response and oxidative stress, and improvement of immunity function in rats. In addition, analysis of targeted biochemical factors also revealed that HMFS-fed rats had significantly increased levels of anti-inflammatory factor (IL-4), immunoglobulin A (IgA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px), and decreased levels of pro-inflammatory factors (IL-6 and TNF-α) and malondialdehyde (MDA), compared with those of the control fat-fed rats. Collectively, these observations present new in vivo nutritional evidence for the metabolic regulatory effects of the TAG structure and composition of human milk fat substitutes on the host.

Окислительная и гидролитическая порча жирового сырья для молокосодержащих продуктов в процессе хранения

Antioxidant additives can affect the processes of hydrolysis and oxidation in dairy products during storage. This study featured palm oil, sunflower high-oleic oil, and two milk fat substitutes with different compositions. The samples were stored in an open container at 32 ± 1°C and a relative humidity of 75% for 14 days. The intensity of hydrolysis and oxidation was assessed by their acid number and peroxide number. The palm oil sample with 46.91% saturated palmitic acid and Milk Fat Substitute 1 with 37.61% palmitic and 34.96% oleic acid proved to be the most stable mixes. Milk Fat Substitute 2 was rich in polyunsaturated linoleic acid (29.31%) and demonstrated faster hydrolysis and oxidation rates than the palm oil sample and Milk Fat Substitute 1. Lecithin E322 (0.4%) inhibited hydrolytic and oxidative processes. In Milk Fat Substitute 1 without lecithin, the acid number increased from 0.1 to 2.2 mg KOH/g on storage day 14. In Milk Fat Substitute 1 with lecithin, this indicator stopped growing at 1.4 mg KOH/g. Experiments in reducing the growth rate of the peroxide number gave similar results. In Milk Fat Substitute 1, the peroxide number rose from 1 to 5.7 mmol of active oxygen/kg. In the sample without lecithin, it reached 7 .2 mmol active oxygen/kg. Lecithin proved to be an effective antioxidant-emulating additive to composite fat bases in dairy products. On the one hand, it provided high-quality dispersion of water and fat. On the other hand, it was able to inhibit oxidation and hydrolysis.

Total Sn-2 Palmitic Triacylglycerols and the Ratio of OPL to OPO in Human Milk Fat Substitute Modulated Bile Acid Metabolism and Intestinal Microbiota Composition in Rats

In this study, the impact of sn-2 palmitic triacyclglycerols (TAGs) in combination with their ratio of two major TAGs (1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) to 1,3-dioleoyl-2-palmitoylglycerol (OPO)) in human milk fat substitute (HMFS) on bile acid (BA) metabolism and intestinal microbiota composition was investigated in newly-weaned Sprague–Dawley rats after four weeks of high-fat feeding. Compared to those of control group rats, HMFS-fed rats had significantly increased contents of six hepatic primary BAs (CDCA, αMCA, βMCA, TCDCA, TαMCA and TβMCA), four ileal primary BAs (UDCA, TCA, TCDCA and TUDCA) and three secondary BAs (DCA, LCA and ωMCA), especially for the HMFS with the highest sn-2 palmitic acid TAGs of 57.9% and OPL to OPO ratio of 1.4. Meanwhile, the inhibition of ileal FXR-FGF15 and activation of TGR5-GLP-1 signaling pathways in HMFS-fed rats were accompanied by the increased levels of enzymes involved in BA synthesis (CYP7A1, CYP27A1 and CYP7B1) in the liver and two key thermogenic proteins (PGC1α and UCP1) in perirenal adipose tissue, respectively. Moreover, increasing sn-2 palmitic TAGs and OPL to OPO ratio in HMFS also altered the microbiota composition both on the phylum and genus level in rats, predominantly microbes associated with bile-salt hydrolase activity, short-chain fatty acid production and reduced obesity risk, which suggested a beneficial effect on host microbial ecosystem. These observations provided important nutritional evidence for developing new HMFS products for infants.

Effects of milk fat substitution by canola oil on the properties of high-fat high-protein yoghurt

High-fat high-protein yoghurts [9% fat, 8.2% protein (w/w)] with substitution of milk fat by canola oil were produced. The effects of milk fat substitution (0–100%) and milk homogenisation pressure (10 or 35 MPa) on the texture, syneresis, and rheological properties were evaluated. The aroma profile after 0, 14, and 28 days of storage (5 °C) was also determined. Increasing the proportion of canola oil reduced the firmness and increased the syneresis of yoghurt, but had no effect on the elastic and viscous modulus at 1 Hz. Increasing milk homogenisation pressure increased yoghurt firmness, elastic and viscous modulus, and apparent viscosity because smaller droplets were better embedded into the yoghurt structure. The substitution of milk fat by canola oil and storage time affected the yoghurt aroma profile. Some impacts of milk fat replacement by canola oil could be overcome using a higher homogenisation pressure.

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt.

In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.

Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties.

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.

Agro-biochemical Characterisation of Camelina sativa: A Review

Camelina sativa- an oil seed flowering plant that originated in North Europe and Central Asia is known by many names: gold-of-pleasure, false flax, wild flax and German sesame. Belongs to the Family Cruciferae, genus Camelina and it includes several species. Camelina has several favorable agronomic characteristics, it can be cultivated both in winter and spring season, having a remarkable capacity to adapt and resist to difficult climate conditions and pests. Camelina sativa contains 30-48% oil and 33-47% protein and adequate micronutrients with unique properties for industrial and nutritional applications. In addition, Camelina is a promising oilseed crop for production of edible oil, seed meal for animal feed rations and/or biodiesel feedstock. The high amounts of unsaturated fatty acids (about 90%) make camelina oil fast-drying which can be used for making polymers, varnishes, paints, cosmetics and dermatological products. Camelina sativa seed meal consisting of up to 50% crude protein- can be sold asan ingredient for cattle and chicken feed, adding further value to producing camelina. Overall, Camelina oil, due to its composition, has multiple uses in various industries: feed technology, biodiesel production, biopolymer industry, cosmetic industry (skin-conditioning agent), in food products due to its high omega-3 fatty acid content and low erucic acid content and as milk fat substitution.

Improving Health Benefits, Nutritional Value and Quality Attributes of Low Fat Ice Milk Made from Camel ’s Milk And Defatted Chia Seeds Flour

Defatted chia seeds flour (DCSF) was prepared and its chemical composition and some functional properties were assessed. Nine chocolate ice milk batches were prepared to study the effect of replacing milk fat with DCSF. Control ice milk contained 4% fat, while the other 8 batches were prepared by replacing 25, 50, 75 and 100% of milk fat with DCSF either at the rate of 50 and 100% of substituted fat. Replacement of milk fat with the same amount of DCSF increased specific gravity, weight per gallon and viscosity, while decreased the freezing point of ice milk mixes. On the other hand substitution of milk fat with DCSF increased melting resistance, total protein, ash content and titratable acidity of ice milk treatments. This increase was more obvious by replacing with fat with the same amount of DCSF than those of ice milk treatments made by replacing milk fat with DCSF at the rate of 50% of substituted fat. Total solids, total protein and ash content and acidity of ice milk treatments did not change significantly during storage period. Replacing milk fat up to 50% with the same amount of DCSF increased the overrun and total scores of organoleptic properties, while increasing the rate of replacement above 50% reduced the overrun and scores of organoleptic properties. Ice milk treatment T22 that made with replacing 50% of milk fat with the same amount of DCSF gained the highest total score of organoleptic properties and was most acceptable ice milk treatment. Treatment T31 that made with replacing 75% of milk fat with 37.5% of DCSF exhibited higher total score than control ice milk. Therefore, it is possible to milk a good quality low fat ice milk by decreasing 50% of milk fat with 50% of DCSF and / or reducing 75% of milk fat with 37.5% of DCSF.

Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia

In this paper, the nutritional quality of cheese samples and cheese analogues was assessed throughout the fatty acid profile and lipid indices. The research included cheese analogues in which milk fat was completely replaced by vegetable fat with the addition of palm and coconut oil, as well as mixed cheese analogues products, whose production was based on the use of palm oil, milk protein and cheese. Fatty acid profile was analysed by gas chromatography-mass spectrometry (GC-MS), while the atherogenic index, thrombogenic index and hypocholesterolemic/hypercholesterolemic ratio were calculated for the estimation of the lipid quality of the analysed samples. GC-MS analysis revealed the presence of 29 fatty acids in the analysed samples, among which dominated palmitic, stearic, oleic and linoleic fatty acid. Samples of cheese analogues showed improved fatty acid composition with a decreased content of saturated fatty acids and increased content of unsaturated fatty acids (monounsaturated and ?6 fatty acids). Values of atherogenic, thrombogenic indices and hypocholesterolemic/ hypercholesterolemic ratio (AI, TI and H/H) in the analysed samples varied in the range 0.81-11.89, 1.64-5.22 and 0.14-1.31, respectively. Lower AI and TI values accompanied by higher H/H values were observed for cheese analogues obtained by partial or complete substitution of milk fat with palm oil. Cheese analogue, in which production coconut oil completely replaced milk fat, demonstrated unfavourable fatty acid content and accompanying lipid indices, indicating the low nutritional quality of the specific sample.

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches.

SUMMARYHuman milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70% palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized by the enzymatic interesterification of vegetable oils, animal fats or a blend of oils. The efficiency of HMFS synthesis can be enhanced through the selection of appropriate substrates, enzymes and reaction methods. This review focuses on the synthesis of HMFS by lipase-catalyzed interesterification and provides a detailed overview of biocatalysts, substrates, synthesis methods, factors influencing the synthesis and purification process for HMFS production. Major challenges and future research in the synthesis of HMFS are also discussed. This review can be used as an information for developing future strategies in producing HMFS.

Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream

Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat and to test the more convenient methods of detection, i.e., determination of fatty acids or sterols profiles in commercial butter and cream. Materials and Methods: Ten samples of commercial butter and 8 samples of commercial sour cream were collected on the national market of Kazakhstan. The analyses involved the original sour cream and butter without any modification (deep-freezing) and were achieved within the shelf-life period. The fatty acid composition was analyzed by GS-FID and Sterol fractions were analyzed by GS-MS. Statistical analysis was achieved by principal components analysis (PCA), Pearson types, Kruskal-Wallis test. Results: Sixty percent of the butter samples contained traces of phytosterols and one sample contained up to 78% $-sitosterol. In sour cream samples, only three contained 100% cholesterol while two contained more than 60% sitosterol. The detection of fat adulteration by analyzing the fatty acids patterns is convenient in case of massive substitution of milk fat, but a discrete substitution does not modify the fatty acids profiles leading to misinterpretation. Conclusion: The results exhort to give preference to sterol profile determination as an official method to detect fat adulteration in dairy products. This is even more important as the current standard used in Central Asia based on some fatty acids ratios can lead to incorrect conclusions.

The Enzymatic Preparation of Human Milk Fat Substitute Intermediate Rich in Palmitic Acid at sn-2 Position and Low-Unsaturated Fatty Acids at sn-1(3) Positions from Palm Oil Substrate.

The lipid products that consist of structured lipids rich in palmitic acid (16:0) at the sn-2 position of triacylglycerol (TAG) and rich in low-unsaturated fatty acids (FAs) (LUFAs), such as oleic acid; 18:1 and linoleic acid; 18:2 at the sn-1(3) positions, are useful intermediates for manufacturing human milk fat substitute (HMFS), which contains functional lipid components. In this study, the HMFS intermediate (HMFS-IM) was enzymatically prepared from palm oil without using other oil sources. First, the amount of 16:0 at the sn-2 position of TAG substrate was enhanced from 18.9% to more 34.5% via a random esterification reaction using a non-stereospecific lipase, Novozym® 435, to produce a random-palm substrate. Consequently, 2-monoacylglycerol (2-MAG) rich in 16:0 at the sn-2 position over 88%, together with the FA ethyl ester substrates rich in LUFAs, such as 18:1-Et and 18:2-Et above 93.5% was prepared through ethanolysis reaction using the same lipase from the random-palm substrate and by purification with urea complexation, respectively. As the preferred modified method, a continuous use of the same lipase to these reactions were achieved while reducing the usage of enzyme to half. Finally, an HMFS-IM rich in 16:0 at the sn-2 position more than 60% and LUFA at sn-1(3) positions was prepared using these palm oil-based products, including random-palm, palm-Et, and 2-MAG, via the interesterification reaction using a 1,3-stereospecific lipase, Lipozyme® RM-IM. Thus, HMFS-IM was successfully prepared by palm oil materials with a 65 wt% usage ratio. The concept described in this study will be useful for HMFS manufacturing from a single natural oil substrate, which is not initially rich in 16:0 at the sn-2 position.

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P&lt;0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P&lt;0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.

ВЛИЯНИЕ МОЛОКОСОДЕРЖАЩЕГО ПРОДУКТА С ЗАМЕНИТЕЛЕМ МОЛОЧНОГО ЖИРА НА ОРГАНИЗМ БЕЛЫХ МЫШЕЙ

ВЛИЯНИЕ МОЛОКОСОДЕРЖАЩЕГО ПРОДУКТА С ЗАМЕНИТЕЛЕМ МОЛОЧНОГО ЖИРА НА ОРГАНИЗМ БЕЛЫХ МЫШЕЙ

The effect of milk fat substitution on the rheological properties of Edam-type cheese

In cheese-like products, milk components (in particular fat) are partially or completely replaced with non-dairy substitutes. An attempt was made in this study to determine whether Edam-type cheese can be distinguished from its substitute, where milk fat was replaced with palm oil, based on rheological properties. The rheological properties of Edam cheese and its substitute were analyzed during a 16-week ripening period, based on the results of a stress-relaxation test. The values of the rheological parameters were estimated with the use of the generalized Maxwell model and a non-linear model proposed by the authors, which accounted for the plastic deformation of the analyzed samples. The study revealed that both methods were equally effective in describing the stress relaxation process; therefore, they can be regarded as equivalent. Excluding the initial stage of ripening (which is not important from the consumers’ point of view), the replacement of milk fat with palm oil did not influence the rheological properties of Edam-type cheese and the cheese-like product. In subsequent stages of ripening, no significant differences were found in the rheological properties of both products, which could only be used to evaluate their ripeness.

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

PurposeThe purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days.Design/methodology/approachThe fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated.FindingsNo significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese.Practical implicationsIt is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese.Originality/valueIt is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

Enzymatic Preparation and Oxidative Stability of Human Milk Fat Substitute Containing Polyunsaturated Fatty Acid Located at sn-2 Position.

The development of human milk fat substitutes (HMFSs), rich in palmitic acid (16:0) at the sn-2 position of triacylglycerol (TAG) and rich in unsaturated fatty acids (FAs) (oleic acid, 18:1 and linoleic acid, 18:2) at the sn-1(3) positions, has gained popularity. In this study, HMFSs containing polyunsaturated fatty acids (PUFAs) predominantly at the sn-2 position were prepared, and their oxidation stabilities were compared. First, a non-PUFA-containing HMFS (NP-HMFS) was produced by enzymatic reactions using Novozyme® 435 and Lipozyme® RM-IM as the enzymes and lard as the raw material. Second, HMFSs, containing 10 % PUFA at the sn-2 or sn-1(3) position, were individually prepared by enzymatic reactions using lard and fish oil as raw materials. Here, sn-2-PUFA-monoacylglycerol (MAG) was extracted from the reaction solution using a mixture of hexane and ethanol/water (70:30, v/v) to produce high-purity sn-2-PUFA-MAG with 78.1 % yield. For the PUFA-containing HMFS substrates, comparable oxidation stability was confirmed by an auto-oxidation test. Finally, HMFSs containing 10 % or 2 % sn-1,3-18:1-sn-2-PUFA-TAG species were prepared by enzymatic reactions and subsequent physical blending. The oxidative stability of sn-1,3-18:1-sn-2-PUFA-HMFS was two-fold higher than that of 1/2/3-PUFA-HMFS in which each PUFA was located without stereospecific limitations in TAG. The removal of PUFA-TAG molecular species with higher concentrations of unsaturated units had a significant effect. In addition, the oxidation stability increased with the addition of tocopherol as an antioxidant. Thus, the combined use of two strategies, that is, the removal of PUFA-TAG molecular species with high concentrations of unsaturated units and the addition of antioxidants, would provide a PUFA-containing HMFS substrate with high oxidative stability.

Incorporation of flaxseed oil in producing functional ice milk and evaluate its health effect in rats

Ice cream is a very popular dairy product throughout the world. The target of the present study is to produce a functional ice milk product rich in unsaturated fatty acids content by using different concentrations of flaxseed oil. Therefore, three different mixes of ice milk were prepared by substituting 25, 50 and 75% of milk fat (3%) with flaxseed oil. Results of fatty acid profiles of resultant plain and functional ice milk showed that the highest concentration of saturated fatty acids was present in control sample, being 63.72%, while the lowest figure was detected in F3 treatment (75% flaxseed oil substitute of milk fat), actually 21.1%. In contrast, control sample possessed the lowest value of unsaturated fatty acids, being 34.96%, while the highest concentration of unsaturated fatty acids was found in treatment F3 (77.58%). Moreover, omega-3 fatty acid content increased from 1.87% in control sample versus to 11.97% for F3 treatment. Continuously, omega-6/omega-3 ratio decreased significantly from 2.49 of control sample to 0.27 for F3 treatment. This decreases in omega-6/omega-3 ratio increased by increasing flaxseed oil substitution % in the ice milk mixes. However, decreasing omega-6 intake and increasing omega-3 are essential to improve health, prevention and management of chronic disease. Moreover, rats fed on functional ice milk reduced the levels of atherogenic indexes 1, 2 and LDL/HDL as compared to those fed on control ice milk (CII). In conclusion, health promoting could be provoked when flaxseed oil incorporated in making ice milk for up to 75% substitution of milk fat.

Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese

Four samples of Feta cheese 5 Kg/each made by substituting buffalo milk fat with palm kernel oil (PKO). The substituting ratios were 25%, 50%, 75% and 100% (PKO) to milk fat (MF). Fat content of the obtained cheese was 40% fat/dry matter. A control batch contained milk fat with the same fat content was prepared. The resultant cheese samples were stored at room temperature for three months. Samples were analyzed monthly during pickling period to investigate the effect of the treatment with (PKO) on cheese yield, gross composition, organoleptic properties and the changes in fatty acids pattern of fat content of the resultant cheese samples. The results showed that substituting of milk fat with different ratios of (PKO) caused a significant increase in moisture content, when compared with the control, while the total solids decreased. Cheese yield of all cheese treatments decreased as pickling period progressed. Moisture content of the cheese decreased, whereas fat, total protein and ash contents increased as pickling period progressed. Cheese flavor was enhanced in cheese containing different ratios of (PKO), while the texture of cheese widely depended on the ratio of (PKO) added. Cheese samples showed a similar color and appearance to the control.The changed occurred in fatty acids pattern of the examined samples showed that the addition of (PKO) as a milk fat substitute at ratios 25%, 50%, 75% and 100%, resulted in an increase in the total medium chain fatty acids of the cheese fat when compared with milk fat. Cheese samples treated with 25% and 50% (PKO) were of the higher score of the acceptability due to the presence of medium chain fatty acids. It could be concluded that the use of (PKO) as buffalo's milk fat substitute succeeded in making Feta cheese of healthy and of acceptance for the consumers..