Volume 5, Issue 6, December 2017, Page: 86-92
Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd
Silviya Ivanova, Department of Food Technology of Animal Origin, Institute of Cryobiology and Food Technology, Sofia, Bulgaria
Ljubomir Angelov, Department of Food Technology of Animal Origin, Institute of Cryobiology and Food Technology, Sofia, Bulgaria
Received: Sep. 26, 2017;       Accepted: Oct. 14, 2017;       Published: Nov. 8, 2017
DOI: 10.11648/j.mc.20170506.11      View  1816      Downloads  55
Abstract
The present study aims to establish the content of natural trans fatty acids (TFA), biologically active and anticancerogenic components in cow's milk, obtained from the Bulgarian Rhodope Cattle breed and the curd produced by it during the lactation, and to evaluate the fatty acid composition of milk fat as a healthy source of human nutrition. The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing cows leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids- omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The production of curd does not lead to substantial changes in the fatty acid composition resulting from well-conducted and respected technological processing. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the milk and the curds produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). The studied cow’s milk are characterized by product as low content of trans fatty acids (from 0.11 to 0.21 g / 100 ml product) and high amount of saturated fatty acids, the results obtained of curd are similarly- product with low content of trans fatty acids (0.34 to 1.09 g/100g product) and a high amount of saturated fatty acid content (from 12.63 to 19.96 g/100g product).
Keywords
Cow's Milk, Curd, Trans Fatty Acids, Indices
To cite this article
Silviya Ivanova, Ljubomir Angelov, Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd, Modern Chemistry. Vol. 5, No. 6, 2017, pp. 86-92. doi: 10.11648/j.mc.20170506.11
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
A. Prandini, S. Sigolo and G. Piva, Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems, Journal of Dairy Research, vol. 76, no. 3, pp. 278-282, 2009. doi: 10.1017/S0022029909004099.
[2]
N. Markov, Influence of para-typical factors over milk production of bulgarian black-and-white cows in pleven region, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 5, pp. 1079-1094, 2013a.
[3]
N. Markov, Biological effectiveness of milk productivness of bulgarian black-white cattle in pleven region, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 6, pp. 1450-1458, 2013b.
[4]
N. Markov, Behavioral reactions of female calves of bulgarian white and black cattle and of its’ crossbreeds with hereford breed, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 5, pp. 1108-1122, 2013c.
[5]
N. Markov, and M. Markova, Features in the implementation of the productive potential of calves salerskata breeds and their crosses with bulgarian black-mot ley livestock, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 6, pp. 1459-1458, 2013.
[6]
P. P. Acharya and B. K. Katwal, Effect of Coagulants on Paneer Quality Prepared from Market Milk, Nepal Journal of Science and Technology, vol. 4, pp. 1-4, 2002.
[7]
C. F. Souza, A. C. R. de Aguiar, and D. P. D. Lanna, Physicochemical composition and fatty acid profile of milk from F1 Holstein x Zebu cows fed with increasing concentrations of urea, Ciências Agrárias, Londrina, vol. 36, no. 6, pp. 4435-4446, 2015. DOI: 10.5433/1679-0359.2015v36n6Supl2p4435\.
[8]
A. Ivanova, and L. Hadzhinikolova, Evaluation of nutritional quality of common carp (Cyprinus carpio L.) lipids through fatty acid ratios and lipid indice, Bulg. J. Agric. Sci., Supplement 1, No. 21, pp. 180–185, 2015.
[9]
R. Pilarczyk, J. Wójcik, P. Sablik, and P. Czerniak, Fatty acid profile and health lipid indices in the raw milk of Simmental and Holstein-Friesian cows from an organic farm, South African Journal of Animal Science, vol. 45, no. 1, pp. 30-38, 2015.
[10]
Regulation (EC) No 1924/2006 of the European Parliament and of the Council, 20 December 2006: “On nutrition and health claims made on foods”. Trans fatty acids and insulin resistance. Atherosclerosis Suppl., vol. 7, pp. 37–39, 2006.
[11]
T. L. Ulbricht, and D. A. Southgate, Coronary heart disease: Seven dietary factors, Lancet, vol. 338, no. 8773, pp. 985-992, 1991.
[12]
T. Dimitrov, G. Mihailova, T. Iliev, and N. Naidenova. Milk and Dairy products with methods of investigation, Stara Zagora, 2008, 206 (Bg).
Browse journals by subject