Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review

Hanuš, Oto; Samková, Eva; Křížová, Ludmila; Hasoňová, Lucie; Kala, Robert

doi:10.3390/molecules23071636

Cited by 155 publications

(159 citation statements)

References 210 publications

(277 reference statements)

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“…In all analysed samples of milk and yogurts, oleic acid (C18:1 cis9) was the most dominant acid of the MUFA group (Table 1). This acid is important from a nutritional point of view since it has anti-cancer and anti-atherogenic properties (Hanuš et al, 2018). A significantly higher content (P<0.05) of this acid was found in goat milk and yoghurts than in sheep and cow milk and yoghurts ( Table 1).…”

Section: Resultsmentioning

confidence: 97%

Health-promoting value of cow, sheep and goat milk and yogurts

2019

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The purpose of the presented study was to determine the fatty acid composition, health lipid indices content and selected micro and macronutrients in cow, sheep and goat milk and yogurts produced there of. Fatty acid composition was determined by the GC-FID method using a 100-m capillary column with CP Sil 88 phase. Microelements (iron, zinc, copper and manganese) and macroelements (magnesium and calcium) were analysed using flame atomic absorption spectrometry, whereas sodium and potassium were determined by the emission method. Phosphorus was analysed by the colorimetric method. The conducted study demonstrated that sheep, cow and goat milks and yogurts were characterized by different contents of fatty acids, micro- and macroelements. Sheep milk and yogurts could be regarded as richer sources of polyunsaturated fatty acids (PUFA), (4.41 and 4.35 % of total fatty acids, respectively), n-3 fatty acids (1.05 % of total fatty acids). These samples also had lower n6/n3 ratio (1.93 and 1.92, respectively) and the lowest value index of Thrombogenicity (TI) in comparison to the other analyzed milk and yogurt samples. In turn, goat milk and yogurts were characterized by the highest content of short-chain fatty acids (SCFA), (18.07 and 18.17 % of total fatty acids, respectively) the lowest content of saturated fatty acids (SFA), (54.62 and 54.93 %, respectively) and the lowest value index of Atherogenicity (AI) (2.79 and 2.84, respectively). Concentrations of all analyzed microand macroelements were significantly (P<0.05) higher in yogurts than in milk samples used for their production. Goat yogurts contained higher concentrations of copper, iron, and potassium compared to sheep and cow yogurts. In turn, sheep yogurts had more zinc, magnesium, calcium, and phosphorus than the other analyzed yogurt samples.

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Section: Resultsmentioning

confidence: 97%

Health-promoting value of cow, sheep and goat milk and yogurts

2019

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“…A large percentage of fat in dairy products is saturated compounds but they are also a source of fat‐soluble vitamins and unsaturated fats, including omega‐3s (Canada’s Food Guide, ). So, milk fat contains fatty acids which are considered essential nutrients in the diet that can affect human health (Hanuš, Samková, Křížová, Hasoňová, & Kala, ). Lipids provide twice as much energy as the same quantity of carbohydrates and proteins (Ehirim & Onyeneke, ).…”

Section: Resultsmentioning

confidence: 99%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

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Second-grade dates can be valorized by its uses in the production of nutritive foods with health benefits. Date syrup (DS), date powder (DP), and their different concentrations, using D-optimal mixture design, were used for the formulation of dairy desserts: syrup dairy dessert (SDD) and mixture dairy dessert (MDD). The optimized mixture proportions of the best dairy dessert formulation, containing date syrup (14%) and powder (2%) as a sugar substitute (0%), were determined to achieve the desired sensory for the effective formulation process. Significant differences in water, protein, fat, and sugar contents were found between SDD, MDD, and commercial dairy dessert (CDD) used as standard, respectively. SDD exhibited the highest total phenolic content (0.65 ± 0.04 mg GAE/g), DPPH inhibition (4.00 ± 0.82%), and reducing power (2.75 ± 0.10%) followed by MDD and CDD. The absence of germs indicated a high microbiological quality of dairy desserts. Rheological measurements revealed that all samples exhibited a weak gel structure and shear thinning behavior. Desserts supplemented with dates led to desserts with an homogeneous structure. Practical applicationsThe evolution of technological processes, conservation techniques, and distribution has led to the development of a wide range of "milks for consumption". The success of these fresh dairy desserts is explained by their beneficial effect on health and organoleptic properties that are appreciated by the consumers. The most delicate in the production of dairy dessert is the development of a "formulation" with the choice of ingredients, and their respective proportion; the amount of sugar, aroma, taste, and color. Phoenix dactylifera L. have a vital therapeutic properties, it represents an inexhaustible source of bioactive compounds such as polyphenols. So the objective of the present study is to formulate new dairy desserts with date syrup and powder (by-products from common date fruits) as a sweetener-ingredient in order to substitute sugars. How to cite this article: Djaoud K, Boulekbache-Makhlouf L, Yahia M, et al. Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. J Food Process Preserv. 2020;44:e14414.

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“…According to literature data the cis9,trans11 CLA isomer constitutes from 75% to over 90 % of the sum of CLA in the fat of milk and dairy products (C hin et al, 1992;Jiang et al, 1998;Lin et al, 1998;Bauman and Lock, 2006; Koba and Yanagita, 2014). Biomedical studies with animal models have demonstrated a variety of health benefits of CLA, including anticarcinogenic, antiatherogenic and antiobesity influence; the enhancement of the immune system and the antidiabetic effect (Akalln and Tokusoglu, 2003; Kee et al, 2010;Molkentin, 1999;Parodi, 2003;Park, 2009;Aydin, 2005;Yang et al, 2015;Hanuš et al, 2018). Typical concentrations of CLA in milk fat are 3-6 mg g -1 fat (Kelly et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

The effect of storage on the yogurt fatty acid profile

2020

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The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.

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Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review

Cited by 155 publications

References 210 publications

Health-promoting value of cow, sheep and goat milk and yogurts

Health-promoting value of cow, sheep and goat milk and yogurts

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

The effect of storage on the yogurt fatty acid profile

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