STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION
The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-12-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/56 |
| _version_ | 1797878693237882880 |
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| author | E. V. Topnikova V. A. Mordvinova G. M. Sviridenko E. S. Danilova |
| author_facet | E. V. Topnikova V. A. Mordvinova G. M. Sviridenko E. S. Danilova |
| author_sort | E. V. Topnikova |
| collection | DOAJ |
| description | The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples. |
| first_indexed | 2024-04-10T02:36:07Z |
| format | Article |
| id | doaj.art-c66d1e19b09045639338708e9ea641ac |
| institution | Directory Open Access Journal |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| last_indexed | 2024-04-10T02:36:07Z |
| publishDate | 2019-12-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj.art-c66d1e19b09045639338708e9ea641ac2023-03-13T07:49:46ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722019-12-0124343710.21323/2618-9771-2019-2-4-34-3749STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTIONE. V. Topnikova0V. A. Mordvinova1G. M. Sviridenko2E. S. Danilova3All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASThe article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples.https://www.fsjour.com/jour/article/view/56milkcheesemilk suitability for cheesefat phase of milkfatty acid composition |
| spellingShingle | E. V. Topnikova V. A. Mordvinova G. M. Sviridenko E. S. Danilova STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION Пищевые системы milk cheese milk suitability for cheese fat phase of milk fatty acid composition |
| title | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION |
| title_full | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION |
| title_fullStr | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION |
| title_full_unstemmed | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION |
| title_short | STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION |
| title_sort | study of fatty acid composition of milk for cheese production |
| topic | milk cheese milk suitability for cheese fat phase of milk fatty acid composition |
| url | https://www.fsjour.com/jour/article/view/56 |
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