Fatty acids stability in goat yoghurt

Abstract

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.

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

“…Domagala et al [53] found a non-significant effect on long chain fatty saturated acids in fermented milk stored at 4°C for 15 days. Changes were observed in the fatty acid profile of goat milk and yogurt during processing as described by [54]. Similar results about the decrease in tendency of myristic and palmitic acids were also observed in yogurt fatty acid profile when yogurt fat was replaced with rose hip seed oil [55].…”

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

“…However, previous studies with milk or cream fermentation provided controversial data. It has been reported that LAB starters and probiotic bacteria were associated with increases in MCFA content in various fermented dairy products (Gassem et al ., 2016; Pecová et al ., 2019).…”

Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life

“…This could explain the considerable decrease in the vitamin A content of YS, noted in the current study, because YS was packaged in a glass jar and exposed to light. The fatty acid profile of yogurt is affected by the concentrations of fatty acids in milk used in the production process (Pecová et al 2019). The lipolytic activity of lactic acid bacteria in yogurt is limited, and therefore it exerts a minor impact on the fatty acid profile (Ribeiro et al 2011, Chen et al 2017).…”