Data/hora: 10/06/2024 08:17:55

Provedor de dados: | 65
País: | Brazil
Título: | Fatty acids stability in goat yoghurt
Autores: | Pecová,Lenka; Samková,Eva; Hanuš,Oto; Hasoňová,Lucie; Špička,Jiří.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Goat; Milk; Fatty acids profile; Yoghurt; Fermentation.
Resumo: | 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20180803
Formato: | text/html
Fonte: | Ciência Rural  v.49 n.7 2019
Fonte: | info:eu-repo/semantics/openAccess