The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60076658:12220/24:43908457

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK21010326" target="_blank" >QK21010326: Možnosti ovlivňování výskytu inhibičních látek v mléce jako účinný nástroj vedoucí k podpoře zdraví zvířat a ke zvyšování kvality a bezpečnosti potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

1805-9309

Svazek periodika

69

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

14

Strana od-do

303–316

Kód UT WoS článku

001305921900001

EID výsledku v databázi Scopus

2-s2.0-85203548976