Comparative effects of organic, traditional, and intensive production with probiotics on the fatty acid profile of cow’s milk

Kiczorowska, Bożena; Samolińska, Wioletta; Marczuk, Jan; Winiarska-Mieczan, Anna; Klebaniuk, Renata; Kowalczuk-Vasilev, Edyta; Kiczorowski, Piotr; Zasadna, Zvenyslava

doi:10.1016/j.jfca.2017.08.002

Cited by 17 publications

(12 citation statements)

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“…According to research by Kuczyńska et al (2012) and Pilarczyk et al (2015), the values of AI and TI in cow milk depend on the breed of cows. In turn, Kiczorowska et al (2017) claim that the AI and TI values in cow milk can vary greatly depending on the diet of cows. According to Sinanoglou et al (2015), the value of the AI and TI indexes in sheep milk depend on the breed and the period of lactation.…”

Section: Resultsmentioning

confidence: 99%

“…The hypocholesterolaemic/hypercholesterolaemic (H/H) ratio of raw milk from two sheep breed (Karagouniko and Chios) at three stages of lactation ranged from 0.50 to 0.68 in all samples examined by Sinanoglou et al (2015). According to Kiczorowska et al (2017), H/H ratio in cow milk ranged from 0.37 in milk from an intensive cow feeding system to 0.48 in milk from an intensive cow feeding system with supplementation of eubiotic formulations.…”

Section: Resultsmentioning

confidence: 99%

“…. According to literature data(Zunong et al, 2008;Park et al, 2007;Pajor et al, 2009;Hanuš et al, 2016;Kiczorowska et al, 2017), ruminant species and diet has a significant impact on the fatty acid profile of milk fat. Bernard et al (2018) reported that diets rich in n-3, such as pasture and diets supplemented with plant oilseeds (linseed, rapeseed) have major effects on decreasing saturated fatty acids (SFA) and increasing unsaturated fatty acids (UFA) in milk fat, yielding potential positive effects on human health, compared to indoors diets.…”

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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: 99%

Section: Resultsmentioning

confidence: 99%

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confidence: 99%

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

2019

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“…Cheapest milk sold in the market in large amount is produced in intensive production system. In these farms' cows are fed with cereals, complete balanced feed comprising of preserved bulk feed and also with feed additives and kept all year in closed barns [7].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

Mubeen

Hassan

Rashid

et al. 2020

Preprint

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Background: Application of UV radiation for ensuring the safety and quality status of liquid foods is of growing interest of food industry, as thermal pasteurization produces the qualitative and safety concerns in terms of fat oxidation of milk. Milk is an important part of human diet because of its balanced nutritional composition.Methods: This study was planned to prevent the spoilage of milk because of fat oxidation and to ensure its quality and safety status towards human health by the application of UV. UV light does not promote the formation of free radicals thus it decreases the chances of fat oxidation and ultimately the formation of off flavored compounds. Eight different treatments were made in which milk was treated with one thermal treatment and to check whether the UV light treatment disturbs the fatty acid profile, six samples were treated with two different intensities and 3 different stay times.Results: Among the UV intensities, 1st Intensity (1780 µW/cm2) gives more good results than that of 2nd intensity (2300 µW/cm2). The average value of three different stay times of UV1st , UV2nd and heat treatment for Oleic acid (C18:1) are 16.74mg/g , 18.07 mg/g and 18.87 mg/g respectively, Similarly for linoleic acid (C:18:2 trans trans ) values are 0.15 mg/g , 0.19 mg/g and 1.45mg/g which shows that there is lesser amount of trans fatty acids after UV intensity 1st treatment than second UV intensity and heat. Physicochemical attributes of milk remain unchanged by UV application, minor changes occurred in fatty acids profile of milk, but those changes were negligible as compared to thermal treatment.Conclusions: Based on results it was concluded that thermal treatment considerably affects the physicochemical as well as the fatty acids profile of milk.

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“…) and because the total lipid content in whole milk [3.7–4%(m/m) on average (Jensen ; Kiczorowska et al . ] is the reference parameter used to set prices in the dairy product market.…”

Section: Introductionmentioning

confidence: 99%

A gas chromatographic study of the conjugated linoleic acid and other fatty acid contents of raw milk samples from Galicia (NW Spain)

González-García

Paz-Rodríguez

Aboal-Somoza

et al. 2018

Int J of Dairy Tech

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ISO/IDF procedures were adjusted to extract the fat from milk samples and derivatise it into fatty acid methyl esters for their analysis by two gas chromatography methods: one for the determination of cis‐9,trans‐11‐octadecadienoic acid; another, to study the fatty acid (FA) profile of samples. Both methods exhibited good precision, produced reliable results and were applied to the analysis of tenths of raw milk samples. The data were statistically explored to check whether different farms produced different FA profiles, and there seemed to be differences (not confirmed) among some of the farms.

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Comparative effects of organic, traditional, and intensive production with probiotics on the fatty acid profile of cow’s milk

Cited by 17 publications

References 50 publications

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

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

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

A gas chromatographic study of the conjugated linoleic acid and other fatty acid contents of raw milk samples from Galicia (NW Spain)

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