Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk
In order to investigate the nutritional composition and volatile substances of yak milk after fermentation and post-fermentation, the changes of nutrients and volatile substances of yak milk, fermented yak milk and post-fermented yak milk were measured, and the nutrition and quality of yak milk were...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070005 |
| _version_ | 1811224400741007360 |
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| author | Shengsheng LI Yan ZHANG Lizhu ZHAO |
| author_facet | Shengsheng LI Yan ZHANG Lizhu ZHAO |
| author_sort | Shengsheng LI |
| collection | DOAJ |
| description | In order to investigate the nutritional composition and volatile substances of yak milk after fermentation and post-fermentation, the changes of nutrients and volatile substances of yak milk, fermented yak milk and post-fermented yak milk were measured, and the nutrition and quality of yak milk were evaluated. The results showed that the lactose content of yak milk after fermentation was significantly decreased (P < 0.05), and the decreased rate was 39.43% . The contents of total, essential, non-essential and delicious amino acids of yak milk after fermentation were significantly increased (P < 0.05), and the increased rate were 64.26%, 57.52%, 69.33% and 56.67%, respectively. The content of fatty acid of yak milk after fermentation has no significantly difference (P > 0.05), but the types and relative contents of alcohols, aldehydes and esters in yak milk after ferentation were greatly decreased. There were no significant differences in lactose, amino acid and fatty acid contents between post-ferentation and ferentation of yak milk (P > 0.05), but the types and relative contents of alcohols, phenols, esters and ketones in post-ferentated yak milk greatly increased compared to fermented yak milk. In summary, fermentation improved the nutritional value of yak milk in some extent, and post-fermentation promoted the accumulation of volatile substances of yak milk. Fermentation and post-fermentation had positive effect on the improvement of nutrition and quality of yak milk. |
| first_indexed | 2024-04-12T08:48:45Z |
| format | Article |
| id | doaj.art-c76f3b54962f4141b394c60217f26e36 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:48:45Z |
| publishDate | 2022-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-c76f3b54962f4141b394c60217f26e362022-12-22T03:39:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-0143511412010.13386/j.issn1002-0306.20210700052021070005-5Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak MilkShengsheng LI0Yan ZHANG1Lizhu ZHAO2Academy of Animal and Veterinary Sciences , Qinghai University, Xining 810016, ChinaAcademy of Animal and Veterinary Sciences , Qinghai University, Xining 810016, ChinaAcademy of Animal and Veterinary Sciences , Qinghai University, Xining 810016, ChinaIn order to investigate the nutritional composition and volatile substances of yak milk after fermentation and post-fermentation, the changes of nutrients and volatile substances of yak milk, fermented yak milk and post-fermented yak milk were measured, and the nutrition and quality of yak milk were evaluated. The results showed that the lactose content of yak milk after fermentation was significantly decreased (P < 0.05), and the decreased rate was 39.43% . The contents of total, essential, non-essential and delicious amino acids of yak milk after fermentation were significantly increased (P < 0.05), and the increased rate were 64.26%, 57.52%, 69.33% and 56.67%, respectively. The content of fatty acid of yak milk after fermentation has no significantly difference (P > 0.05), but the types and relative contents of alcohols, aldehydes and esters in yak milk after ferentation were greatly decreased. There were no significant differences in lactose, amino acid and fatty acid contents between post-ferentation and ferentation of yak milk (P > 0.05), but the types and relative contents of alcohols, phenols, esters and ketones in post-ferentated yak milk greatly increased compared to fermented yak milk. In summary, fermentation improved the nutritional value of yak milk in some extent, and post-fermentation promoted the accumulation of volatile substances of yak milk. Fermentation and post-fermentation had positive effect on the improvement of nutrition and quality of yak milk.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070005yak milkfermentationpost-fermentationamino acidfatty acidvolatile substances |
| spellingShingle | Shengsheng LI Yan ZHANG Lizhu ZHAO Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk Shipin gongye ke-ji yak milk fermentation post-fermentation amino acid fatty acid volatile substances |
| title | Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk |
| title_full | Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk |
| title_fullStr | Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk |
| title_full_unstemmed | Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk |
| title_short | Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk |
| title_sort | effect of fermentation and post fermentation on nutritional composition and volatile substances of yak milk |
| topic | yak milk fermentation post-fermentation amino acid fatty acid volatile substances |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070005 |
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