Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack

2016 ◽  
Vol 46 ◽  
pp. 70-77 ◽  
Author(s):  
Tina Lešić ◽  
Jelka Pleadin ◽  
Greta Krešić ◽  
Nada Vahčić ◽  
Ksenija Markov ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sheep Milk

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

2021 ◽  
Author(s):  
Angélica A. Ochoa-Flores ◽  
Josafat A. Hernández-Becerra ◽  
José Rodolfo Velázquez-Martínez ◽  
José Manuel Piña-Gutiérrez ◽  
Lorenzo E. Hernández-Castellano ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cow Milk ◽  
Hair Sheep ◽  
Sheep Milk

scholarly journals Effects of Intensive and Semi-Intensive Production on Sheep Milk Chemical Composition, Physicochemical Characteristics, Fatty Acid Profile, and Nutritional Indices

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2578
Author(s):  
Eleni Kasapidou ◽  
Zoitsa Basdagianni ◽  
Vasileios Papadopoulos ◽  
Chrysoula Karaiskou ◽  
Anastasios Kesidis ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Farming System ◽  
Physicochemical Characteristics ◽  
Nutritional Indices ◽  
Sheep Milk ◽  
Intensive Production

Dairy sheep farming is a vital sector of the agricultural economy in Greece. Information on the effect of the farming system on sheep milk characteristics is critical for producing dairy products with improved nutritional value according to the current guidelines for healthy food consumption. This study aimed to investigate the basic composition, physicochemical characteristics, fatty acid composition, and nutritional indices of milk produced in intensive and semi-intensive sheep farms. Bulk tank milk samples from 20 intensive and 20 semi-intensive sheep farms were examined. Sheep in the intensive farms were kept indoors and were fed with roughage, silage, and concentrates. Sheep in the semi-intensive farms were kept indoors during the night and were moved to the pastures during the day. Sheep were fed with roughage, silage, and concentrates in combination with grazing. Milk composition and somatic cell count were determined with automatic analyzers. The physicochemical characteristics were determined with standard laboratory methods. The fatty acid composition was analyzed by gas chromatography. The farming system did not affect milk chemical composition and physicochemical characteristics. However, milk fatty acid composition and nutritional value were significantly improved in milk from farms using the semi-intensive production system, and this favorable effect was attributed to the inclusion of pasture in sheep diet.

scholarly journals Dietary linseed supplementation affects the fatty acid composition of the sn-2 position of triglycerides in sheep milk

2018 ◽  
Vol 101 (8) ◽  
pp. 6742-6751 ◽  
Author(s):  
A. Serra ◽  
G. Conte ◽  
F. Ciucci ◽  
E. Bulleri ◽  
L. Corrales-Retana ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sheep Milk

scholarly journals Fatty acid composition of milk from Teteven nativ sheep in mountain region

2011 ◽  
Vol 27 (4) ◽  
pp. 1837-1843 ◽  
Author(s):  
G. Gerchev ◽  
A. Mileva ◽  
N. Naydenova ◽  
I. Yankov ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Mountain Region ◽  
Lactation Period ◽  
Monthly Basis ◽  
Milk Samples ◽  
Sheep Milk

The study was performed on individual milk samples obtained on the monthly basis during the lactation period from 5 Teteven sheep reared in the Sredna Stara Planina mountain region. The fat extraction of milk samples was done by the Rose-Gottlieb method. Fatty acid composition was determined on a gas chromatograph with flame ionization detector and capillary column. The trends in fatty acid concentrations in sheep milk during the lactation were variable. The proportion of saturated fatty acids in Teteven sheep milk during the lactation was relatively high and varied from 70.34 to 72.19%. Variations in myristic acid concentrations by months were not significant (11.49-11.83%). The total amount of polyunsaturated fatty acids in the studied milk was relatively low and with similar values for the 4 months spent on pastures (3.78-4.11%). For this period, monounsaturated fatty acids, represented mainly by oleic acid (S18:1) decreased from 25.76 to 24.20%. The short-chain fatty acid concentrations were the highest in milk samples obtained in April and May, of medium-chain ones - in June and July, whereas long-chain fatty acids concentrations were similar over the grazing period.

scholarly journals Genetic determination of fatty acid composition in Spanish Churra sheep milk

2010 ◽  
Vol 93 (1) ◽  
pp. 330-339 ◽  
Author(s):  
J.P. Sánchez ◽  
F. San Primitivo ◽  
E. Barbosa ◽  
L. Varona ◽  
L.F. de la Fuente
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Genetic Determination ◽  
Sheep Milk

scholarly journals Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

2020 ◽  
Author(s):  
Tatiana Voblikova ◽  
Anatoly Permyakov ◽  
Antonina Rostova ◽  
Galina Masyutina ◽  
Anastasia Eliseeva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Sheep Milk

The information on the structure of fatty acids is crucial for the production and promotion of goat and sheep milk in the manufacture of dairy products. The fatty-acid profile of milk fat can affect the nutritional value and market value of dairy products. The purpose of the research is to study the properties of fatty-acid composition of goat and sheep milk and its transformation in the process of yogurt production. The study of fatty-acid composition was performed using the method of gas chromatography. The milk of goats of Zaanen breed and sheep of North Caucasian breed, as well as yogurt produced from a mixture of goat and sheep milk in a ratio of 1:1 have become the objects of the study. It was found that goat’s milk contains 12% less saturated fatty acids than sheep’s milk. Oleic, stearic and palmitic acids are the main fatty acids found in the fat phase of milk and yogurt production. Changes in the concentration of individual fatty acids during milk processing and in the period of yogurt storage were noted. As a result of maturation and seven-day storage, the amount of saturated fatty acids in yogurt increased by 5% compared to the original milk mixture. The content of polyunsaturated fatty acids in yogurt decreased by 19.27 %. The highest ratio value of hypocholesterolemic and hypercholesterolemic fatty acids was noted in goat milk. It is proved that goat milk is characterized by the most acceptable fatty acid composition in terms of healthy nutrition and prevention of atherosclerosis and thrombosis. A tendency to reduce the amount of monounsaturated and polyunsaturated fatty acids, with a simultaneous increase in the content of saturated fatty acids is noted in the process of yogurt production and storage. It was found that the production of yogurt with the use of goat’s milk in the mixture allows reducing the values of atherogenicity and thrombogenicity indices. The results of the study provide an information basis for the production of qualitatively new fermented milk drinks with a fatty-acid profile favorable for human health.

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