Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures

2017 ◽  
Vol 84 (3) ◽  
pp. 329-338 ◽  
Author(s):  
Matteo Bergamaschi ◽  
Giovanni Bittante
Keyword(s):  
Fatty Acid ◽  
De Novo ◽  
Raw Milk ◽  
Two Dimensional ◽  
Bulk Milk ◽  
Whole Milk ◽  
Fresh Cheese ◽  
Skimmed Milk ◽  
Morning Milk ◽  
By Products

In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.

Herd factors influencing free fatty acid concentrations in bulk tank milk

2019 ◽  
Vol 86 (2) ◽  
pp. 226-232 ◽  
Author(s):  
Lars Wiking ◽  
Martin Bjerring ◽  
Mette Marie Løkke ◽  
P. Løvendahl ◽  
T. Kristensen
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Production System ◽  
Onset Time ◽  
Raw Milk ◽  
Bulk Tank Milk ◽  
Bulk Milk ◽  
Milking Frequency ◽  
Technical Factors ◽  
Bulk Tank

AbstractFree fatty acid (FFA) concentrations can be elevated in raw milk due to improper handling and management at the dairy farm, and high concentrations of FFA can lead to off flavors in milk. This study aimed to describe how the herd production system, milking system, feeding and technological factors impact on FFA concentrations in bulk tank milk. FFA concentrations in bulk milk samples from 259 organic and 3326 conventional herds were analyzed by FT-IR during one year. The FFA content was significantly lower in bulk milk from organic than conventional herds. This was most evident during the summer half-year when the organic cows graze pasture. Bulk milk from automatic milking systems (AMS) and tie-stalls contained greater concentrations of FFA than any other milking parlor systems. In AMS, high milking frequency was found to be the most significant contributor to elevated FFA content in milk. Moreover, a strong interaction was found between milking interval and production system (organic vs. conventional). The technical factors, pre-cooling, onset time for cooling after milk inlet, contact between milk and agitation also impacted on the FFA concentration, whereas other technical factors including centrifugal pump type, length and height of pumping line and type of AMS manufacturer were found to be without significant effect on FFA. Feeding variables, based on feeding plans and evaluation, only explained a small part of the variation in bulk milk FFA. Overall, this study demonstrated that AMS compared to other milking system contributes significantly to increased FFA concentration in bulk tank milk, and within AMS high milking frequency contributes to increased FFA concentration.

scholarly journals Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

2011 ◽  
Vol 78 (4) ◽  
pp. 426-435 ◽  
Author(s):  
Souheila Abbeddou ◽  
Barbara Rischkowsky ◽  
Muhi El-Dine Hilali ◽  
Hans Dieter Hess ◽  
Michael Kreuzer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Dairy Products ◽  
Control Diet ◽  
Raw Milk ◽  
Olive Cake ◽  
Tomato Pomace ◽  
By Products

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and olive cake) or phenols (olive leaves and lentil straw) or electrolytes (Atriplex leaves). The diets, including a control diet, were designed to be isoenergetic and isonitrogenous. They were fed in amounts of 2 5 kg dry matter/day per head during 50 days to 6×10 multiparous fat-tailed Awassi ewes. Milk samples were analysed for various physicochemical traits and fatty acid composition on days 0, 24, 36 and 48. Three times, milk pooled by group was processed to yoghurt and non-aged farmer-type cheese, which were analysed for their gross and fatty acid composition and texture, and were subjected to sensory evaluation. Feeding olive cake and tomato pomace reduced milk casein, but increased proportions of monounsaturated fatty acids. There were some variations in minerals among test diets but, contrary to expectations, Atriplex did not increase milk sodium. The nutritional composition of yoghurt and cheese was not varied much by the test feeds, except for some changes in fatty acid profile similar to the milk. Yoghurt firmness declined with all test diets, but texture score tended to be lower only for olive cake and leaf diets relative to control. Cheese firmness was increased by feeding the Atriplex leaf and olive cake diets which was also reflected in the texture scores. No off-flavours were reported. Possible reasons for effects on the dairy products are discussed. In conclusion, the feeds investigated had certain effects on the physicochemical properties of dairy products, but these were neither very systematic nor large thus not prohibiting their use in Mediterranean sheep milk production systems.

scholarly journals The effect of cattle breed, season and type of diet on the fatty acid profile of raw milk

2016 ◽  
Vol 59 (3) ◽  
pp. 373-380 ◽  
Author(s):  
Oto Hanuš ◽  
Ludmila Křížová ◽  
Eva Samková ◽  
Jiří Špička ◽  
Josef Kučera ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Cattle Breed ◽  
Raw Milk ◽  
The Other ◽  
Milk Samples ◽  
Bulk Milk ◽  
Chain Branch

Abstract. The aim of the study was to determine the effect of cow breed, season and type of diet on the fatty acid (FA) profile of raw milk. A 2-year study was conducted on bulk milk samples collected from eight herds consisting of Czech Fleckvieh (CF, four herds) and Holstein (H, four herds) breeds. One half of the herds of each breed was grazed (G), while the other half was not (N). Samples were collected twice in winter (W) and twice in summer (S). Milk yield in CF (5385.50 kg) was lower than in H (7015.15 kg, P <  0.05). The effect of breed was found in odd-chain, branch-chain and hypercholesterolemic FAs (P <  0.05). The content of fat was lower in summer (S) than in winter (W), being 3.71 and 3.91 g 100 g−1, respectively (P <  0.05). The proportion of saturated and polyunsaturated FAs was lower in S than in W (P <  0.05). The content of monounsaturated FAs was higher in S (30.69 g 100 g−1) than in W (27.72 g 100 g−1, P <  0.05). Milk yield in grazing herds (G, 5197.50 kg) was lower (P <  0.05) than in non-grazing herds (N, 7203.75 kg). The sum of saturated and hypercholesterolemic FAs was lower and the sum of monounsaturated and odd-chain FAs was higher in G than in N (P <  0.05). Content of conjugated linoleic acid (CLA) and C18:3n3 was higher in G (0.93 and 0.64 g 100 g−1) than in N (0.42 and 0.39 g 100 g−1, respectively, P <  0.001).

Inhibition of early steps of de novo fatty-acid biosynthesis by different xenobiotica

1991 ◽  
Vol 81 (2) ◽  
pp. 251-255
Author(s):  
Manfred Focke ◽  
Andrea Feld ◽  
Hartmut K. Lichtenthaler
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Biosynthesis ◽  
De Novo ◽  
Acid Biosynthesis

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

In vivo study of the biosynthesis of long-chain fatty acids using deuterated water

1995 ◽  
Vol 269 (2) ◽  
pp. E247-E252 ◽  
Author(s):  
H. O. Ajie ◽  
M. J. Connor ◽  
W. N. Lee ◽  
S. Bassilian ◽  
E. A. Bergner ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
De Novo ◽  
Chain Elongation ◽  
Deuterated Water ◽  
De Novo Synthesis ◽  
Isotopomer Distribution ◽  
Long Chain ◽  
Mass Isotopomer

To determine the contributions of preexisting fatty acid, de novo synthesis, and chain elongation in long-chain fatty acid (LCFA) synthesis, the synthesis of LCFAs, palmitate (16:0), stearate (18:0), arachidate (20:0), behenate (22:0), and lignocerate (24:0), in the epidermis, liver, and spinal cord was determined using deuterated water and mass isotopomer distribution analysis in hairless mice and Sprague-Dawley rats. Animals were given 4% deuterated water for 5 days or 8 wk in their drinking water. Blood was withdrawn at the end of these times for the determination of deuterium enrichment, and the animals were killed to isolate the various tissues for lipid extraction for the determination of the mass isotopomer distributions. The mass isotopomer distributions in LCFA were incompatible with synthesis from a single pool of primer. The synthesis of palmitate, stearate, arachidate, behenate, and lignocerate followed the expected biochemical pathways for the synthesis of LCFAs. On average, three deuterium atoms were incorporated for every addition of an acetyl unit. The isotopomer distribution resulting from chain elongation and de novo synthesis can be described by the linear combination of two binomial distributions. The proportions of preexisting, chain elongation, and de novo-synthesized fatty acids as a percentage of the total fatty acids were determined using multiple linear regression analysis. Fractional synthesis was found to vary, depending on the tissue type and the fatty acid, from 47 to 87%. A substantial fraction (24-40%) of the newly synthesized molecules was derived from chain elongation of unlabeled (recycled) palmitate.

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

scholarly journals Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 196
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Ana C. Barroeta ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Oil Refining ◽  
Analytical Control ◽  
Dietary Energy ◽  
Feed Ingredients ◽  
Animal Feeding ◽  
By Products

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60–18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil’s botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients.

scholarly journals Fatty Acid Prediction in Bovine Milk by Attenuated Total Reflection Infrared Spectroscopy after Solvent-Free Lipid Separation

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1054
Author(s):  
Christopher Akhgar ◽  
Vanessa Nürnberger ◽  
Marlene Nadvornik ◽  
Margit Velik ◽  
Andreas Schwaighofer ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Milk Fat ◽  
Regression Models ◽  
Bovine Milk ◽  
Attenuated Total Reflection ◽  
Solvent Free ◽  
Novel Approach ◽  
Whole Milk ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

In the present study, a novel approach for mid-infrared (IR)-based prediction of bovine milk fatty acid composition is introduced. A rapid, solvent-free, two-step centrifugation method was applied in order to obtain representative milk fat fractions. IR spectra of pure milk lipids were recorded with attenuated total reflection Fourier-transform infrared (ATR-FT-IR) spectroscopy. Comparison to the IR transmission spectra of whole milk revealed a higher amount of significant spectral information for fatty acid analysis. Partial least squares (PLS) regression models were calculated to relate the IR spectra to gas chromatography/mass spectrometry (GC/MS) reference values, providing particularly good predictions for fatty acid sum parameters as well as for the following individual fatty acids: C10:0 (R2P = 0.99), C12:0 (R2P = 0.97), C14:0 (R2P = 0.88), C16:0 (R2P = 0.81), C18:0 (R2P = 0.93), and C18:1cis (R2P = 0.95). The IR wavenumber ranges for the individual regression models were optimized and validated by calculation of the PLS selectivity ratio. Based on a set of 45 milk samples, the obtained PLS figures of merit are significantly better than those reported in literature using whole milk transmission spectra and larger datasets. In this context, direct IR measurement of the milk fat fraction inherently eliminates covariation structures between fatty acids and total fat content, which poses a common problem in IR-based milk fat profiling. The combination of solvent-free lipid separation and ATR-FT-IR spectroscopy represents a novel approach for fast fatty acid prediction, with the potential for high-throughput application in routine lab operation.

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