FATTY ACID COMPOSITION OF LIVNO CHEESE

During its 132-year production, the characteristics of Livno cheesechanged, first because of the transition from sheep to cow’s milk, or their mixture.Livno cheese is specific primarly due to the presence of a specific plant cover inmountain area, climatic conditions and milk of autochthonous sheep. The purposeof this work is to determine the fatty acid composition of Livno cheese, with specialreference to the contenct of bioactive components that have a positive effect onhuman health, and to tracking any changes in their content depending on thesampling or feeding period. For the production of Livno cheese, which was sampledafter 90 days of ripening at ambient conditions, sheep’s milk was used, mentioningthat the cow’s milk was added in proportion (80:20), which is commonly used in thetraditional production of this cheese. Samples were analyzed by gas chromatographyin As Vitas laboratory in Oslo Innovation Center, according to the proceduredescribed in Luna and al. (2005). A total of 24 fatty acids were determined during thethree sampling periods (July, August and September) In cheese samples, saturatedfatty acid content (SFAs) was higher in relation to monounsaturated(MUFAs) andpolyunsaturated (PUFAs) fatty acids. The fatty acid composition of the tested cheesesamples is specific, because it contains fatty acids which have been proven to havean extremely beneficial effect on human health.

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Effects of Feeding α-Tocopherol and Calcium Salts of Fatty Acids on Vitamin E and Fatty Acid Composition of Cow's Milk

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(90)78971-0 ◽

1990 ◽

Vol 73 (10) ◽

pp. 2832-2841 ◽

Cited By ~ 30

Author(s):

A.S. Atwal ◽

M. Hidiroglou ◽

J.K.G. Kramer ◽

M.R. Binns

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Acid Composition ◽

Cow’S Milk ◽

Calcium Salts ◽

Cow's Milk

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ANALYSIS OF THE FATTY ACID COMPOSITION OF COW’S MILK AGAINST THE BACKGROUND OF MODIFIED DIATOMITE ADDITIVES

Vestnik of Ulyanovsk state agricultural academy ◽

10.18286/1816-4501-2020-4-246-250 ◽

2020 ◽

pp. 246-250

Author(s):

V. V. Akhmetova ◽

◽

S. V. Merchina ◽

А.Z. Mukhitov ◽

◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Short Chain ◽

Cow’S Milk ◽

Cow's Milk ◽

Complex Additive ◽

Experimental Group ◽

Modified Diatomite

The article presents the results of studying the effect of modified diatomite as part of a complex additive at the ratio of saturated and unsaturated fatty acids in cow’s milk. Production and physiological tests were carried out on the basis of a dairy farm LLC “Agrofirma Tetyushskoe” in the Ulyanovsk region on black-and-white cows of 2...3 lactation. For the physiological experiment, animals were selected by the method of analogues by live weight, number and month of lactation, pregnancy, and physiological state. The complex additive included modified diatomite, diacetophenonyl selenide containing organic selenium (DAFS), sunflower oil, and feed yeast. Additive based on 250 g/head/day mixed with feed once a day was administered in the diet of animals of the experimental group, the other group was a control and received no additive. The additive had an effect on the fatty acid composition of milk and contributed to an increase in the fraction of saturated fatty acids with a short chain. In the fat fraction, the amount of saturated short-chain fatty acids increases by 4.0% due to an increase in the content of capric (by 6.7%), lauric (by 12.3%, P<0.05), myristic (by 13.3%, P<0.05), palmitic (by 17.1%, P<0.05), which is a positive factor and indicates an active synthesis of volatile fatty acids, primarily acetate and 3-hydroxybutyrate. At the same time, there was a sharp decline in the content of stearic (27.3%, P<0.05) and arachinic (27.6%, P<0.05) acids. The milk of cows in the experimental group showed a decrease in the level of monounsaturated fatty acids by 7.4%.

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Fatty acid composition of drinking cow's milk trade networks of Kyiv

One Health & Risk Management ◽

10.38045/ohrm.2022.1.05 ◽

2021 ◽

Vol 3 (1) ◽

pp. 38-43

Author(s):

Vyacheslav DANCHUK ◽

Svitlana MIDYK ◽

Valerii USHKALOV ◽

Olga IAKUBCHAK ◽

Ihor HRYSHCHUK ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Cow’S Milk ◽

Retail Stores ◽

Cow's Milk ◽

Milk Samples

Introduction. There are several important aspects requiring a control of fatty acid composition in drinking milk distributed across the retail stores: milk is one of the main consumer products; fatty acids are the main energy substrates, involved in the synthesis of cellular structural components, whereas their interaction might impact the intensity of body growth and development; the fatty acid composition of milk varies depending on the diet and the animal's specific physiological state; in case of udder diseases, a change milk composition may occur; prevention of product counterfeiting distributed across the retail stores. Material and methods. The present research examined milk samples from five dairy producers that distribute their products across the retailing chains in Kyiv. Milk samples were collected to determine the fatty acid composition. Milk fat was extracted following the Folch method. The milk fatty acid content assessment was carried out by gas chromatography. Results. 20 fatty acids were identified in the tested milk samples. A higher level of saturated fatty acids was recorded in milk from "Ferma" and "Selyanskoye for kids" dairy producers. The highest content of unsaturated fatty acids was registered in products of “Ukrainskoe” and “Molokia” dairy trademarks. Conclusions. The fatty acid composition of the drinking cow’s milk distributed across trading networks in Kiev was found to be heterogeneous, by differing in the content of both long-chain saturated fatty acids and unsaturated fatty acids.

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