Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia

Smykov, I. T.; Topnikova, E.V.; Danilova, E. S.

doi:10.1111/1471-0307.12780

Cited by 5 publications

(5 citation statements)

References 28 publications

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“…Different methods for the production of butter and technological parameters of processes influence the number and size of fat crystals. Milk fat contains a wide variety of triacylglycerols, and each has its own melting point, which is determined by the melting point of its fatty acids [5,6].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

2022

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The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding these products, based on the results of consumer research. In addition, this study was conducted to answer the question of which features of milk fat products are most valued by consumers and which fat attribute has the strongest influence on consumer choice. Tests on the physicochemical characteristics of milk fat products, including analysis of composition, water activity, tocopherol and β-carotene content, colour, texture, melting profile and solid fat index, as well as consumer tests are carried out. The tested products met the requirements of Appendix II for Regulation (EU) No. 1308/2013. Based on consumer preferences, it was found that taste, followed by colour, was the most important attribute of milk fat products. The most desired fat was butter (82% fat), although it was difficult to spread at 4 °C. The best cuttability and spreadability was found in butter containing three-quarters fat (74%), but it was the least desired product by consumers. Most of the respondents (68%) preferred the yellow shade of milk fats to the white one. This indicates the need to add colours (e.g., carrot juice concentrate or other natural healthy food ingredients).

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Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

2022

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“…It is reliably known that the best criterion for the authenticity of milk fat is its fatty acid composition, determined by the instrumental method of gas chromatography in accordance with GOST 32915-2014 "Milk and dairy products. Determination of the fatty acid composition of the fatty phase by gas chromatography" [3][4][5][6].…”

Section: Resultsmentioning

confidence: 99%

Instrumental research methods in sustainable food production as the guarantor of the Vologda Butter brand

Ababkova

Matveeva

Novokshanova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article considers the experience of the Vologda region in the formation of a regional brand on the example of Vologda oil: the history of the product, the features of its production. In order to identify and suppress the circulation of counterfeit and adulterated oil, as well as to ensure the release of a high-quality and safe product, instrumental research methods are considered. The methods presented ensure the innovative development of sustainable food systems.

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“…The composition of milk can be influenced by various factors, such as the rearing system, breed, age, lactation stage, and animal health, as well as the time of year [1][2][3]. Nonetheless, the most significant factors that can affect milk composition are diet and the amount of food intake, especially with regard to its fat content [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…External validation of the equations for predicting the milk yield and composition of lactating Jersey, Girolando, and Holstein cows managed in tropical conditions 2 ,. coefficient of determination; CCC, concordance correlation coefficient; MSE, mean square error; RMSE, root mean square error; RMSEP, root mean square of the error prediction.…”

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confidence: 99%

Mathematical Models to Predict Dry Matter Intake and Milk Production by Dairy Cows Managed under Tropical Conditions

et al. 2023

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This study aimed to create an equation to predict dry matter intake (DMI) and milk production and N-ureic in the milk of dairy cows managed in tropical conditions in Brazil. We used 113 observations from three experiments using lactating Jersey, Girolando, and Holstein cows. The goodness of fit of the developed equations was evaluated using the coefficients of determination (r2) and root mean square error (RMSE). There was a positive correlation between body weight and milk yield (MY) of r = 0.73. The equation considered DMI to be the most important variable to estimate the MY (r2 = 0.65). Four equations were adjusted to estimate the DMI, where, by a stepwise procedure, the first variable included in the equation was the neutral detergent fibre intake, which explained 92% of the DMI of the cows. However, when the variables BW, MY, and milk fat were included in the equation, there was a reduction of 0.06 in RMSE and an increase in precision (r2 = 0.94). The nutrient intake, milk production, and characteristics prediction equations present satisfactory precision and accuracy for dairy cows managed in tropical conditions in Brazil.

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Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia

Cited by 5 publications

References 28 publications

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

Instrumental research methods in sustainable food production as the guarantor of the Vologda Butter brand

Mathematical Models to Predict Dry Matter Intake and Milk Production by Dairy Cows Managed under Tropical Conditions

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