Determining the Effect of Seasonal Variations on Fatty Acids Nutritional Profiles of Cow’s Milk Fat from Asturias. Spain

2021 ◽  
pp. 36-43
Author(s):  
Leocadio Alonso ◽  
María V. Calvo ◽  
Javier Fontecha
Keyword(s):  
Fatty Acids ◽  
Seasonal Variations ◽  
Milk Fat ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Nutritional Profiles

The effects of increasing amounts of dietary coconut oil on milk-fat secretion in the cow

1971 ◽  
Vol 38 (1) ◽  
pp. 73-77 ◽  
Author(s):  
J. E. Storry ◽  
A. J. Hall ◽  
V. W. Johnson
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Coconut Oil ◽  
Basal Diet ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Palmitic Acids

Summary(1). A study is reported on the effects of 4 levels of coconut oil, added to a basal diet low in fat, on the secretion in cow's milk of fat and its component fatty acids. (2) A significant reduction in the yield of milk fat occurred at the highest level of supplementation. In terms of individual fatty acids the yields of lauric and myristic acids increased progressively with increased intake, maximum yields being obtained with the 7% level of coconut oil. Conversely the yields of caproic, caprylic, capric and palmitic acids progressively decreased with increased coconut oil intake. The yields of C18 acids were unchanged.

scholarly journals Effect of flaxseed (Linum usitatissimum) and soybean (Glycine max) oils in Egyptian lactating buffalo and cow diets on the milk and soft cheese quality

2020 ◽  
Vol 42 ◽  
pp. e47200
Author(s):  
Laila Khaled Hassan ◽  
Ahmed Behdal Shazly ◽  
Abd El-Kader Mahmoud Kholif ◽  
Ahmed Farouk Sayed ◽  
Mahmoud Abd El-Aziz
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Control Diet ◽  
Latin Square ◽  
Short Chain Fatty Acids ◽  
Buffalo Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Soft Cheese

Produce and compare soft cheese with potential benefits of human health from Egyptian buffalo's and cow's milk was studied. Eight Egyptian lactating buffalos and cows were fed a total mixed ration supplemented with either 0% oil (CD), 2% flaxseed oil (DFO), 2% soybean oil (DSO), or 2% of their mixture (1:1, DFSO) according to a double 4 x 4 Latin Square design. Milk yield was similar between buffalo's diets but was higher in cows fed a DFO, DSO or DFSO resulting in 11.15, 8.21% or 8.97% increases compared with the control diet, respectively. Milk composition was not significantly affected in both buffalos and cows fed diets. The DFO, DSO or DFSO displayed decreased short-chain fatty acids, especially DSO and DFSO (3.73 and 3.33%, respectively) when compared to CD for buffalo milk (6.32%). The DSO and DFSO were  more effective for increasing unsaturated fatty acids followed by the DFSO in buffalo's milk fat (42.31 and 41.90 %), whereas DFO and DFSO were more effective in cow's milk fat (39.67 and 39.84%), respectively. DFO, DSO or DFSO had no significant effect on the yield, composition and sensory properties of resultant soft cheese compared to the CD for both lactating cows and buffalos. During storage, a diet rich in unsaturated fatty acids enhances protein proteolysis and antioxidant activity of soft cheese during storage compared to the CD especially for soft cheese produced from buffalo's milk.

Recent research on the origin of milk fat

1958 ◽  
Vol 149 (936) ◽  
pp. 402-413 ◽  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
The Subject

The two main problems of milk-fat secretion are its origin and its difference in composition from body fats. Whereas ox depot fatty acids consist chiefly of stearic, palmitic and oleic acids, cow’s milk fat contains about 10% of the C 4 to C 12 acids (see Hilditch 1956). The problems of origin and composition are, of course, related, and an answer to one is likely to go far in providing an answer to the other. The subject has been extensively reviewed (Folley 1949, 1956; Popják 1951-52, 1952; Shaw & Lakshmanan 1957) and it is intended here to deal only briefly with material that has been discussed in greater detail by others. Further, this review is confined almost entirely to research on the glyceride fat of ruminant milk. Other lipids are present in negligible proportions (Jack & Smith 1956) and space permits reference to other species only for purposes of comparison.

scholarly journals Studies on lipid digestion in the preruminant calf

1977 ◽  
Vol 37 (3) ◽  
pp. 431-440 ◽  
Author(s):  
J. D. Edwards-Webb ◽  
S. Y. Thompson
Keyword(s):  
Fatty Acids ◽  
Butyric Acid ◽  
Pancreatic Lipase ◽  
Milk Fat ◽  
Short Chain ◽  
Cow’S Milk ◽  
Lipid Digestion ◽  
Cow's Milk ◽  
Total Fatty Acids ◽  
Long Chain

1. A comparison has been made of the products of lipolysis of the fat in cow's milk by salivary and pancreatic lipases (EC 3.1.1.3) from a preruminant calf.2. It was confirmed that salivary lipase releases short-chain acids preferentially, particularly butyric and caproic acids. This was not only true initially but also as the course of lipolysis progressed. Even after 60 min incubation the longer-chain acids were only released to about one-twentieth of the extent of butyric acid.3. Although pancreatic lipase also initially released proportionately more butyric acid than other fatty acids, within 30 min the longer-chain acids were released to about half the extent of butyric acid.4. Since the over-all extent of lipolysis by salivary lipase was limited by its inability to release long-chain acids, the release of these acids (which comprise two-thirds of the total fatty acids of milk fat) in the calf is likely to be dependent on the subsequent action of pancreatic lipase.5. The release of fatty acids by pancreatic lipase was enhanced by pre-incubating milk fat with salivary lipase.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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

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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