The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F24%3AN0000020" target="_blank" >RIV/26722861:_____/24:N0000020 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12220/24:43908457
Result on the web
<a href="https://cjas.agriculturejournals.cz/artkey/cjs-202408-0001_the-stability-of-fatty-acids-in-yoghurts-produced-from-bulk-milk-samples-intentionally-selected-according-to-da.php" target="_blank" >https://cjas.agriculturejournals.cz/artkey/cjs-202408-0001_the-stability-of-fatty-acids-in-yoghurts-produced-from-bulk-milk-samples-intentionally-selected-according-to-da.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/84/2024-CJAS" target="_blank" >10.17221/84/2024-CJAS</a>
Alternative languages
Result language
angličtina
Original language name
The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems
Original language description
The fatty acid (FA) composition of milk fat can be positively influenced by the modification of dairy farming and the possible selection of raw material for processing. The question arises as to whether the benefits of a better FA composition will be maintained even after processing dairy products. Thus, the aim was to obtain a more favourable FA composition by a targeted selection of cow's milk (grazing vs stabled herds) and then compare FAs of milk and fermented product (yoghurt). Bulk tank milk of grazing herds had significantly better FA composition than milk of stabled herds (for example, C16:0 28.07% vs 32.27%, P < 0.001; C18:3n-3 0.83% vs 0.41%, P < 0.001; C18:2 cis-9, trans-11 (conjugated linoleic acid; CLA) 1.02% vs 0.41%, P < 0.01). The differences between the FAs in milk and yoghurt samples were negligible (in relative values from 0.04% to 5.21%). The correlations between milk and yoghurt for nutritionally important FAs were high, from 0.9250 (C18:2n-6) to 0.9988 (CLA; both P < 0.001). The minimal effect of milk fermentation on the original FA composition of milk fat was found. In conclusion, systematic selection of raw cow's milk or modification of farming conditions can also provide a nutritionally desirable composition of final dairy products.
Czech name
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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/QK21010326" target="_blank" >QK21010326: The possibilities to influence an inhibitory substances content in milk as an effective tool to improve animal health for food quality and safety</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
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Animal Science
ISSN
1212-1819
e-ISSN
1805-9309
Volume of the periodical
69
Issue of the periodical within the volume
8
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
14
Pages from-to
303–316
UT code for WoS article
001305921900001
EID of the result in the Scopus database
2-s2.0-85203548976