Fatty acids stability in goat yoghurt
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F19%3AN0000023" target="_blank" >RIV/26722861:_____/19:N0000023 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12220/19:43899661
Result on the web
<a href="http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753&tlng=en" target="_blank" >http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753&tlng=en</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1590/0103-8478cr20180803" target="_blank" >10.1590/0103-8478cr20180803</a>
Alternative languages
Result language
angličtina
Original language name
Fatty acids stability in goat yoghurt
Original language description
Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition.
Czech name
—
Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Result continuities
Project
<a href="/en/project/QJ1510336" target="_blank" >QJ1510336: Research and support of production of nutritionally and beneficial milk products for consumers using targeted selection and modification of milk fat composition</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Ciéncia Rural
ISSN
0103-8478
e-ISSN
1678-4596
Volume of the periodical
49
Issue of the periodical within the volume
7
Country of publishing house
BR - BRAZIL
Number of pages
10
Pages from-to
nestrankovano
UT code for WoS article
000475840600001
EID of the result in the Scopus database
2-s2.0-85071643133