Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum

Abstract

This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected starter cultures enriched with Bifidobacterium bifidum. The GC-FID method was used to determine the fatty acid composition of those dairy products. To analyze the contents of microelements (copper, manganese, iron, and zinc) and macroelements (magnesium, calcium) flame atomic absorption spectrometry was used. The content of phosphorus was determined with the usage of the colorimetric method and the contents of sodium and potassium with emission method. Data analysis showed that such technologies as milk pasteurization and milk fermentation had a significant impact on the fatty acid profile and contents of micro- and macroelements. The lipid quality indices: atherogenicity index (AI), index thrombogenicity (TI), hypocholesterolemic/hypercholesterolemic index (H/H), and (n − 6)/(n − 3) ratio, were at similar levels in raw and pasteurized milk and yogurts produced. Starter culture type affected the content of cis-9,trans-11 CLA C18:2 acid in yogurts. Out of the starter cultures applied in the study, only the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 caused a significant (p < 0.05) increase in CLA content. The CLA content of the yogurts produced using this starter culture was 2.67 mg/g fat. In raw milk, pasteurized milk, and the second batch of yogurts, the content of cis-9,trans-11 C18:2 acid was significantly lower and reached 2.26 mg/g fat, 2.17 mg/g fat, and 2.30 mg/g fat, respectively. The study indicated that, when it comes to being a source of minerals, yogurts were better than milk. Yogurts were also characterized by significantly (p < 0.05) higher contents of all micro- and macroelements taken into account in this study than the raw milk used to produce them.

Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential

“…Since that discovery, studies have revealed that omega-3 fatty acids are also effective against cancer, inflammatory bowel disease, rheumatoid arthritis, psoriasis, and rheumatoid factors. Our results are consistent with those reported by Paszczyk and Tonska [ 32 ]; they illustrated that utilizing cultures enriched with Bifidobacterium bifidum (BB-12) in yogurt preparation increased the content of conjugated linolenic acid compared with that made using cultures free from BB-12.…”

“…paracasei SE160 and VC213, Lactobacillus plantarum VS166 and VS513, Lactobacillus casei VC199, Enterococcus lactis BT161, and Enterococcus faecium VC223) had the capability to reduce cholesterol in cheese. However, Paszczyk and Tonska [ 32 ] reported that the levels of atherogenicity index, index thrombogenicity, and hypocholesterolemic/hypercholesterolemic (the lipid quality indices) were similar in yogurt sample produced by cultures enriched with or without BB-12.…”

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

“…Minerals content of raw, evaporated and concentrated milk were investigated and the obtained data showed in Table (4). From the showed results in this Table could be noticed that potassium is the most prevalent mineral, with the significant highest value recorded 848.1 ppm followed by sodium 653.7 ppm then calcium ranked third among minerals, where its value was 289.7 ppm while value of phosphorous and magnesium were 97.2 and 61.36 ppm, these results were similar with the results obtained by [36,37], who reported that the relative concentrations of minerals can significantly vary due to a number of factors such as species, breed, nutritional status of animal, stage of lactation, health condition of animal and season of the year. Also, the results indicated a significant increase in the mineral content in both (EM) and (CM) compared to (RM) where the values were as follows: Mg 72.93 and 84.42 ppm, Na 763.7 and 787.6 ppm, K 988 and 1125 ppm, P 125.8 and 136.1 ppm and Ca 325.9 and 373.8 ppm respectively, These results were consistent with [38,39], and this due to that removing moisture from milk leads to an increase in the percentage of ash, and thus a rise in the percentage of minerals as one of the most important components of ash [40], It is compatible with the data mentioned in Table (4) where the decrease in moisture caused an increase in the percentage of ash from 0.67% at (RM) to 0.88 and 0.96% at (EM) and (CM) respectively.…”

Antioxidant potential, lipid profile and sensory attributes of a functional yogurt formulated with hydroethanolic extract of Mentha Piperita L.

“…The lipid pro le of yogurt is an important factor affecting its nutritional and sensory quality (Paszczyk & Tońska, 2022). The present study revealed a slight (p>0.05) decrease in the total fat content (MGT) of the products over the storage period.…”