Free fatty acids as estimates for drinking milk

2021 ◽  
pp. 54-57
Author(s):  
Галина Андреевна Донская ◽  
Виктор Михайлович Дрожжин ◽  
Екатерина Ивановна Добриян
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Shelf Life ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Oxidation Products ◽  
Pasteurized Milk ◽  
Quality Of Milk

Цель работы - исследовать влияние теплового воздействия на содержание свободных жирных кислот в молоке. Задачи исследования - определить содержание свободных жирных кислот в молоке: сыром, термизированном, пастеризованном, ультрапастеризованном. Показано влияние технологических факторов, в том числе условия транспортирования, на состояние жира в молоке. Установлено, что при имитации транспортирования термизированного молока (65 °С, 30 сек) в течение 4-7 ч происходят значительные изменения жирнокислотного состава относительно сырого молока. Многократно снижаются массовые доли докозогексаеновой, эйкозапентаеновой, трикозановой, лигноцериновой, эйкозатетраеновой кислот. Значительные изменения отмечены в концентрациях эйкозадиеновой и бегеновой кислот. Увеличиваются массовые доли свободного жира в 1,4-1,5 раза; перекисного числа, характеризующего накопление первичных продуктов окисления жиров (перекисей RO, гидроперекисей - ROOH) в 1,3-1,7 раза. Значение анизидинового числа, показывающего содержание в жире вторичных продуктов окисления, незначительно отличалось от аналогичного показателя сырого нетермизированного молока. Изучены показатели кислотного числа, характеризующего содержание свободных жирных кислот, образующихся при ферментативном гидролизе жира, в сыром, термизированном, пастеризованном, ультрапастеризованном молоке. Установлено, что с увеличением длительности хранения пастеризованного молока (срок годности 6 сут) количество свободных жирных кислот в нем возрастает. При этом снижается биологическая ценность продукта. В ультрапастеризованном молоке (срок годности 9 мес) исходное значение кислотного числа сохраняется в пределах 3 мес с момента выработки. На основании проведенных исследований можно предположить, что температуры пастеризации молока (76…95 °С) не оказывают существенного влияния на активность фермента липазы, гидролизующего молочный жир, увеличивая количество свободных жирных кислот. Температура ультрапастеризации (137 °С, 4 сек) понижает активность фермента, что позволяет сдерживать образование свободных жирных кислот на определенном этапе, дольше сохраняя свежесть и качество молока. Изменяя режимы теплового воздействия на молоко, можно ингибировать процесс гидролиза молочного жира и сохранять в определенной степени качество и биологическую ценность молока. The aim of this work was to investigate heat impact on fatty acid content in milk. Research objective was to determine fatty acid content of raw, thermized, pasteurized, and ultrapasteurized milk. Technological factors, including transportation conditions were demonstrated to affect milk fat condition. Significant alterations in fatty acid content of thermized milk (65 °C, 30 sec) vs raw milk were established during 4-7hr transportation. Multiple decrease in mass weight of docosahexaenoic, eicosapentaenoic, tricosanoic, Lignoceric, eicosatrienoic acid was observed. Considerable changes in concentrations of eicosadienoic and behenic acids were noted. Free fat in dry matter was increased 1.4-1.5 fold, peroxide number that defines accumulation of primary fat oxidation products (peroxides RO, hydroperoxides - ROOH) - 1.3-1.7 fold. Anisidine index illustrating secondary oxidation products was not significantly different than the same value of raw non thermized milk. Acid index values that define free fatty acids produced during enzymatic hydrolysis of fat in raw, thermized, pasteurized, and ultra-pasteurized milk were studied. It was established that the amount of free fatty acids raised with increase in shelf-life of pasteurized milk (shelf-life 6 days). It was accompanying by decline in biological value of the product. In ultra-pasteurized milk (shelf-life 9 mo) original value of acid index remained unchanged in the first 3mo from the production date. Based on our research, we can assume that pasteurization temperature (76…95 °C) does not have significant impact on lipase enzyme activity, which hydrolizes milk fat increasing amount of free fatty acids. Temperature of ultra-pasteurization (137 °C, 4 sec) decreases enzyme activity that maintains free fatty acid formation at certain point of time, preserving freshness and quality of milk. Modifying milk heat treatment mode, fat hydrolysis process can be inhibited and biological value and quality of milk can be preserved.

Reduction of Free Fatty Acid Content of Olive-Pomace Oil by Enzymatic Glycerolysis

2003 ◽  
Vol 9 (1) ◽  
pp. 11-15 ◽  
Author(s):  
S. Fadiloğlu ◽  
O. N. Çiftçi ◽  
F. Göğüş
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Content ◽  
Molecular Sieve ◽  
Fatty Acid Content ◽  
Enzyme Concentration ◽  
Olive Pomace ◽  
Olive Pomace Oil ◽  
Acid Reduction

The enzymatic glycerolysis of free fatty acids in olive-pomace oil was carried out by immobilised Candida antarctica lipase. The effects of time, molecular sieve, enzyme concentration and reaction temperature on free fatty acids content were investigated. The initial acidity of the olive-pomace oil (32%) was reduced to 2.36% in the presence of 750 mg of molecular sieve in the reaction mixture. The effectiveness of glycerolysis was directly related to the amount of molecular sieve present. As the amount of molecular sieve increased, the conversion of free fatty acids also increased at a defined time. In the absence of molecular sieve, the esterification reaction forced to reverse reaction that is the hydrolysis. The greater conversion of free fatty acids into glycerides was observed at an enzyme concentration of 27.2 mg/mL within 60 min. ANOVA showed that the effects of temperature on fatty acid content was significant ( p < 0.05). Results obtained from non-linear regression analysis indicated that reaction order was 1.3 for fatty acid reduction in the olive-pomace oil. Calculated activation energy for fatty acid reduction was 32.89 kJ/mol.

Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking

1994 ◽  
Vol 61 (2) ◽  
pp. 281-288 ◽  
Author(s):  
Ana I. Nájera ◽  
Luis J. R. Barron ◽  
Yolanda Barcina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Lipolytic Activity ◽  
Fatty Acid Content ◽  
Ripening Period ◽  
Cheese Ripening

SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending upon the free fatty acid involved and ripening time. In general, brining and smoking led to increases in free fatty acid levels at the end of the ripening period; the different behaviour of butyric acid may be due to a specific lipolytic activity.

The pattern of release of free fatty acids from milk fat under the action of intrinsic and added lipases

1970 ◽  
Vol 37 (1) ◽  
pp. 83-96 ◽  
Author(s):  
E. B. Hemingway ◽  
G. H. Smith ◽  
J. A. F. Rook
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Aqueous Phase ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Similar Action ◽  
Early Stages

Summary(1) The rate of release of fatty acids from milk by porcine pancreatic lipase was studied as a model system for the development of lipase taint. The rate was low initially but then increased logarithmically and later declined. Addition of milk which had been subjected to the action of lipase and then boiled to inactivate the enzyme enhanced fatty acid release. An extract containing monoglycerides from lipolysed milk had a similar action whereas an extract of free fatty acids had an effect mainly in the early stages, increasing the initial rate. Addition of Ca2+, which accelerated lipolysis of fresh milk, enhanced the action of fatty acids and depressed that of monoglycerides.(2) In the early stages of lipolysis there was a preferential release of short-chain fatty acids and a high proportion of these passed into the aqueous phase. These effects were more pronounced at low temperature and at acid to neutral pH. At alkaline pH a greater proportion of the short-chain acids was present in the aqueous phase but the total release of these acids was less.(3) Fresh milks differed in their response to ‘aeration’ and storage at 4°C. In those in which taint was induced there was a considerable release of fatty acids in response to aeration, and a further release and also a redistribution between the aqueous and fat phases during storage. No relationship was apparent between the amount of fatty acids released and the initial fatty acid content.(4) The findings are discussed in relation to the development of lipase taint in commercial milks.

scholarly journals Useful properties of independent fatty acids in milk fat of milk of the cow and the influence of genetic factors on their content

2020 ◽  
Vol 27 ◽  
pp. 66-70
Author(s):  
Z. V. Yemets ◽  
A. M. Mamenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lauric Acid ◽  
Acid Content ◽  
Milk Fat ◽  
Genetic Factors ◽  
Essential Fatty Acids ◽  
Fatty Acid Content ◽  
Pentadecanoic Acid ◽  
Dairy Breed

Aim. Useful properties of essential fatty acids contained in cow milk fat and influence on their content (fatty acids) of genetic factors are analyzed in the article. Methods. The research was carried out in the course of a year by sampling of aggregate milk from cows of Ukrainian black-rippled dairy breed and Ukrainian red-rippled dairy breed, farm "Ukrainka Slobidsk" of Kharkiv region of the Institute of animal husbandry of Ukraine, under equilibrium conditions by gas-liquid chromatography. Results. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) of fatty acid content in milk. The influence of the father of the cow on the content of essential fatty acids in the milk of dairy cows ranges from 7.2% (heptadecic acid) to 27% (decanoic acid). Conclusions. Genetic Factors - The breed and parent of the cow have a significant influence on the content of essential fatty acids in the cow’s milk. The breed causes variability from 0.1% (lauric acid) to 5.9% (pentadecanoic acid) variability of fatty acid content in milk. Keywords: essential fatty acids, milk fat, black-and-pockmarked, red-and-pockmarked, cow breed, genetic factors.

scholarly journals Effects of lipolytic enzymes Pseudomonas fluorescens on liberation of fatty acids from milk fat

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 175-182 ◽  
Author(s):  
M. Vyletělová ◽  
J. Ficnar ◽  
O. Hanuš
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Pseudomonas Fluorescens ◽  
Milk Fat ◽  
Storage Temperature ◽  
Raw Milk ◽  
Lipolytic Enzymes ◽  
Pasteurized Milk ◽  
Milk Samples

Effects of thermostable lipolytic enzymes Pseudomonas fluorescens 66 ZB in pasteurized milk on concentration of free fatty acids (VMK) in milk were studied in selected milk samples. Identical bulk milk samples were analysed by the method specified in previous papers (Vyletělová et al. 1999a, b, 2000). Reference milk samples (without bacterial strains) and the experimental ones (containing Ps. fl. 150 th. CFU/ml and 2800 th. CFU/ml, resp.) were stored at 6.5°C and 14°C and analysed at regular time intervals (24 h) – Table 1. An extractive-titric method (Kadlec et al. 1996; Table 2 and Fig. 2) was used for monitoring of fatty acid (MK) liberation. Precise analyses of MK and VMK were made by the chromatographic method (Figs. 1, 3 and 4). Medium-chain fatty acids (C12–C16) are liberated first of all; short-chain acids (C6–C10) were found sporadically or in very small quantities (Table 2). Dissociation constant of the specific fatty acid liberated from milk fat affects principally relationships between pH and free fatty acid concentration. The predominating proportion of long-chain acids in liberated fatty acid formation is associated with lower reduction of pH as compared to the predomination of fatty acids with shorter chains associated with more substantial reduction of pH. In our study, a rapid decrease of pH was noted before 168 h (Table 24); this corresponds to low concentrations of short-chain free fatty acids. Vyletělová et al. (2000) found significant relations between pH and contents of VMK (measured by the extractive-titric method); in some samples, correlation coefficients amounted to r = –0.93*** (P £ 0.001). The extractive-titric method analysing VMK concentrations (mmol/kg milk fat) provides results characterized by a systematic rise (e.g., 32.0 mmol/kg instead of 13.0 mmol/kg in raw milk). According to Kratochvíl (1992) 20 mmol VMK/kg milk fat signalized the starting point characterizing flavour degradation of milk caused by activities of fatty acids C12–C14 above all; the transformed value (respecting specifics of the extractive-titric method) amounts to 49 mmol/kg. In case of higher storage temperature a significant break is found after 144 h; in case of lower temperature this break is after 192 h (Table 2). Limits determining potential lipolytic modifications of milk flavour (RLZCHV) as related to specific samples and temperatures at VMK levels amounting to 49 mmol/kg or 20 mmol/kg are outlined in Fig. 2. Milk samples No. 5 and No. 6 stored at higher temperature surpassed this risk limit at 56 h and 64 h, respectively (Table 2, Fig. 2). On the contrary, milk samples stored temperatures corresponding to the standard storage temperature (storage of raw milk, transport, storage of pasteurized milk) surpass the mentioned risk level after 90 h and 140.5 h. Obtained results document the predominant role of storage temperature in the whole complex (production and processing of milk as a raw material or an intermediate product); evident differences in contamination rates (105 an 106) can be characterized as secondary effects in this case (Table 2). As related to practical conditions, the mentioned facts imply immediate processing of raw milk and pasteurized milk. This postulate must be respected namely by dairy plants producing delicate milk products. Vyletělová et al. (2000) found a notable VMK increase/24 h (7–11 mmol/kg milk fat) under specific temperatures and microbial contamination.

Polymorphisms in genes in the SREBP1 signalling pathway and SCD are associated with milk fatty acid composition in Holstein cattle

2011 ◽  
Vol 79 (1) ◽  
pp. 66-75 ◽  
Author(s):  
Gonzalo Rincon ◽  
Alma Islas-Trejo ◽  
Alejandro R Castillo ◽  
Dale E Bauman ◽  
Bruce J German ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Candidate Genes ◽  
Acid Content ◽  
Milk Fat ◽  
De Novo ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Signalling Pathway ◽  
Phenotypic Variance

Genes in the sterol regulatory element-binding protein-1 (SREBP1) pathway play a central role in regulation of milk fat synthesis, especially the de-novo synthesis of saturated fatty acids. SCD, a SREBP-responsive gene, is the key enzyme in the synthesis of monounsaturated fatty acids in the mammary gland. In the present study, we discovered SNP in candidate genes associated with this signalling pathway and SCD to identify genetic markers that can be used for genetic and metabolically directed selection in cattle. We resequenced six candidate genes in the SREBP1 pathway (SREBP1, SCAP, INSIG1, INSIG2, MBTPS1, MBTPS2) and two genes for SCD (SCD1 and SCD5) and discovered 47 Tag SNP that were used in a marker-trait association study. Milk and blood samples were collected from Holstein cows in their 1st or 2nd parity at 100–150 days of lactation. Individual fatty acids from C4 to C20, saturated fatty acid (SFA) content, monounsaturated fatty acid content, polyunsaturated fatty acid content and desaturase indexes were measured and used to perform the asociation analysis. Polymorphisms in the SCD5 and INSIG2 genes were the most representative markers associated with SFA/unsaturated fatty acid (UFA) ratio in milk. The analysis of desaturation activity determined that markers in the SCD1 and SCD5 genes showed the most significant effects. DGAT1 K232A marker was included in the study to examine the effect of this marker on the variation of milk fatty acids in our Holstein population. The percentage of variance explained by DGAT1 in the analysis was only 6% of SFA/UFA ratio. Milk fat depression was observed in one of the dairy herds and in this particular dairy one SNP in the SREBP1 gene (rs41912290) accounted for 40% of the phenotypic variance. Our results provide detailed SNP information for key genes in the SREBP1 signalling pathway and SCD that can be used to change milk fat composition by marker-assisted breeding to meet consumer demands regarding human health, as well as furthering understanding of technological aspects of cows' milk.

scholarly journals Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog

CORD ◽  
2014 ◽  
Vol 30 (2) ◽  
pp. 9
Author(s):  
Steivie Karouw
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Virgin Coconut Oil ◽  
Fatty Acids Profile ◽  
Human Milk Fat

The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60oC. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held for up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71%. The MCFAs were esterified in the sn-1 and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.

scholarly journals Fatty acid content in milk of dairy cows on a diet with high fat content derived from rapeseed

2011 ◽  
Vol 50 (No. 7) ◽  
pp. 311-319 ◽  
Author(s):  
T. Komprda ◽  
R. Dvořák ◽  
M. Fialová ◽  
K. Šustová ◽  
A. Pechová
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Acid Content ◽  
Milk Fat ◽  
Milk Protein ◽  
Fatty Acid Content ◽  
Fat Content ◽  
Oleic Acid Content ◽  
Feed Mixture

Two groups of dairy cows, Czech Red-pied &times; Ayrshire &times; Red Holstein crossbreds, received a diet with either production mixture with rapeseed, rapeseed cakes and rapeseed oil (Energol; E-group; final feed mixture with 62 g of crude fat per kg of dry matter, DM) or control production mixture (C-group; crude fat content in total feed mixture 37 g/kg DM). Milk samples were taken on the 14<sup>th</sup>, 30<sup>th</sup>, 60<sup>th</sup> and 90<sup>th</sup> day of lactation, and basic milk constituents and fatty acid content in milk fat were determined. E- and C-groups did not differ in either milk yield or yield of milk fat, milk protein and lactose (P &gt; 0.05). Lactose, calcium, milk protein and casein content increased linearly (P &lt; 0.05) with the increasing day of lactation both in E-milk and in C-milk. Casein content in E-milk was lower (P &lt; 0.05) than in C-milk but total lipid content did not differ (P &gt; 0.05) from that in C-milk. Dietary rapeseed decreased (P &lt; 0.05) palmitic acid content in milk by 20 percentage units and at the same time increased (P &lt; 0.05) oleic acid content by 10 percentage units in comparison with control milk; the ratio of total C16/total C18 fatty acids was consequently twice lower (P &lt; 0.01) in E-milk. As far as polyunsaturated fatty acids (PUFA) are concerned, the contents of linoleic acid (LA), &alpha;-linolenic acid (LNA) and eicosapentaenoic + docosahexaenoic acid were higher (P &lt; 0.05) in E-milk; however, the PUFAn-6/PUFAn-3 ratio was not different between E- and C-milk. It was concluded that 1 litre of E-milk could provide 20% of both LA and LNA daily requirement. &nbsp;

PENETAPAN KADAR ASAM LEMAK BEBAS DAN BILANGAN PEROKSIDA PADA MINYAK GORENG YANG DIGUNAKAN PEDAGANG GORENGAN DI JL. A.W SJAHRANIE SAMARINDA

2017 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Henny Nurhasnawati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Test Results ◽  
Cooking Oil

Free fatty acids and peroxide are part of cooking oil quality parameters. This study aims to determine the levels of free fatty acids and peroxide value in cooking oil used by fried merchant in Jl. A.W. Sjahranie Samarinda. Sampling was done by total sampling which is cooking oil before frying and after frying a few times from four fried merchants. Determination of free fatty acid content using alkalimetry method and levels of peroxide using iodometric method.The test results of the free fatty acid content of samples A, B, C, D cooking oil before frying is equal to 0.16%; 0.27%; 0.33%; 0.32%, and free fatty acid levels after few times frying is 0.19%; 0.29%; 0.37%; 0.36%. The test results of the peroxide sample A, B, C, D cooking oil before frying in the amount of 18.95 meq O2/kg; 27.63 meqO2/kg; 24.67 meq O2/kg; 23.29 meq O2/kg. Peroxide levels after several times frying is 26.25 meqO2/kg; 35.72 meqO2/kg; 34.54 meqO2/kg; 33.16 meqO2/kg. Average levels of free fatty acids cooking oil before frying is 0.27% and after frying to 0.30%, or an increase of 12.04%. While the average level of peroxide cooking oil before frying of 23.64 meqO2/kg and after frying be 32.42 meqO2/kg or an increase of 37.16%.

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