Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featur...

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Главные авторы:	Sadovoy, V. V., Садовой, В. В., Permyakov, A. V., Пермяков, А. В.
Формат:	Статья
Язык:	Russian
Опубликовано:	Kemerovo State University 2024
Темы:	Dairy products Transformation Fatty-acid profile Goat Lipids Milk Rheological properties Sheep Yogurt
Online-ссылка:	https://dspace.ncfu.ru/handle/123456789/29279
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id	ir-123456789-29279
record_format	dspace
spelling	ir-123456789-292792024-11-28T12:15:52Z Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production Жирнокислотный состав козьего и овечьего молока и его трансформация в процессе производства йогурта Sadovoy, V. V. Садовой, В. В. Permyakov, A. V. Пермяков, А. В. Dairy products Transformation Fatty-acid profile Goat Lipids Milk Rheological properties Sheep Yogurt Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile. 2024-11-28T12:14:58Z 2024-11-28T12:14:58Z 2019 Статья Sadovoy V.V., Voblikova T.V., Permyakov A.V. Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production // Food Processing: Techniques and Technology. - 2019. - 49 (4). - pp. 555 - 562. - DOI: 10.21603/2074-9414-2019-4-555-562 https://dspace.ncfu.ru/handle/123456789/29279 ru Food Processing: Techniques and Technology application/pdf Kemerovo State University
institution	СКФУ
collection	Репозиторий
language	Russian
topic	Dairy products Transformation Fatty-acid profile Goat Lipids Milk Rheological properties Sheep Yogurt
spellingShingle	Dairy products Transformation Fatty-acid profile Goat Lipids Milk Rheological properties Sheep Yogurt Sadovoy, V. V. Садовой, В. В. Permyakov, A. V. Пермяков, А. В. Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
description	Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.
format	Статья
author	Sadovoy, V. V. Садовой, В. В. Permyakov, A. V. Пермяков, А. В.
author_facet	Sadovoy, V. V. Садовой, В. В. Permyakov, A. V. Пермяков, А. В.
author_sort	Sadovoy, V. V.
title	Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
title_short	Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
title_full	Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
title_fullStr	Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
title_full_unstemmed	Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
title_sort	fatty acid composition of goat and sheep milk: transformation during yogurt production
publisher	Kemerovo State University
publishDate	2024
url	https://dspace.ncfu.ru/handle/123456789/29279
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Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

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