The effect of storage on the yogurt fatty acid profile

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2020-01-08 DOI:10.15567/mljekarstvo.2020.0106

B. Paszczyk, Joanna Łuczyńska, M. Polak-Śliwińska

引用次数: 6

Abstract

The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

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储存对酸奶脂肪酸组成的影响

本研究分析了冷藏时间是否会影响山羊、绵羊和牛奶制成的酸奶中的脂肪酸组成、共轭亚油酸（CLA）含量以及C18:1和C18:2酸的反式异构体。在储存的第21天，用牛奶制成的酸奶中的单不饱和脂肪酸（MUFA）和多不饱和脂肪酸酯（PUFA）显著降低（P<0.05）。在用羊奶和羊奶制成的酸奶中，这些酸的含量在储存过程中会波动。新鲜酸奶中的CLA异构体的范围从羊奶酸奶中的3.58 mg g-1脂肪到牛奶酸奶中的4.47 mg g-1油脂。在储存过程中，牛奶酸奶中的CLA含量显著降低，羊奶酸奶中的含量显著增加（P<0.05），而羊奶酸奶在整个储存期内基本保持不变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.