Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

Abstract

The information on the structure of fatty acids is crucial for the production and promotion of goat and sheep milk in the manufacture of dairy products. The fatty-acid profile of milk fat can affect the nutritional value and market value of dairy products. The purpose of the research is to study the properties of fatty-acid composition of goat and sheep milk and its transformation in the process of yogurt production. The study of fatty-acid composition was performed using the method of gas chromatography. The milk of goats of Zaanen breed and sheep of North Caucasian breed, as well as yogurt produced from a mixture of goat and sheep milk in a ratio of 1:1 have become the objects of the study. It was found that goat’s milk contains 12% less saturated fatty acids than sheep’s milk. Oleic, stearic and palmitic acids are the main fatty acids found in the fat phase of milk and yogurt production. Changes in the concentration of individual fatty acids during milk processing and in the period of yogurt storage were noted. As a result of maturation and seven-day storage, the amount of saturated fatty acids in yogurt increased by 5% compared to the original milk mixture. The content of polyunsaturated fatty acids in yogurt decreased by 19.27 %. The highest ratio value of hypocholesterolemic and hypercholesterolemic fatty acids was noted in goat milk. It is proved that goat milk is characterized by the most acceptable fatty acid composition in terms of healthy nutrition and prevention of atherosclerosis and thrombosis. A tendency to reduce the amount of monounsaturated and polyunsaturated fatty acids, with a simultaneous increase in the content of saturated fatty acids is noted in the process of yogurt production and storage. It was found that the production of yogurt with the use of goat’s milk in the mixture allows reducing the values of atherogenicity and thrombogenicity indices. The results of the study provide an information basis for the production of qualitatively new fermented milk drinks with a fatty-acid profile favorable for human health.

Characterization of autochthonous lactobacilli from goat dairy products with probiotic potential for metabolic diseases

“…Lauric acid (C12: 0) percentage was similar in the FGM and GM. The most acceptable fatty acid composition characterizes goat milk in terms of healthy nutrition, and its lipid components can have many benefits in preventing atherosclerosis (Voblikova et al, 2020). Among unsaturated fatty acids, oleic acid plays an essential role in preventing cardiovascular diseases (Perdomo et al, 2015).…”

Changes in the Fatty Acid Composition of Milk of Lipizzaner Mares during the Lactation Period

“…The high levels of total n3 polyunsaturated fatty acids (PUFAs) were well balanced by the total n6 PUFA content of mare's milk. The variability in mare's milk is related to dietary and/or body condition differences, as reviewed for monogastric herbivores [5,21,[40][41][42]. This was not demonstrated in this study because mares of the Lipizzaner breed are equally fed.…”

“…The high levels of total n-3 PUFAs were well balanced by the total n-6 PUFA content of mare's milk. The variability in mare's milk is related to dietary and/or body condition differences, as reviewed for monogastric herbivores [40,41]. The values of n-3 FAs in mare's milk ranged between 8.28 and 8.80, which are lower than those reported by Teichert et al [22].…”

Fatty acid profile and health lipid indices in the milk of ewes feeding with soybean oil

“…SFA: saturated fatty acids =C14:0+C15:0+C16:0+C18:0+C20:0+C22:0 +C23:0+C24:0; MUFA: monounsaturated fatty acids = C14:1+C15:1+C16:1+C17:1+C18:1; PUFA: polyunsaturated fatty acids = C18:2n6c+C18:2n6t+C18:3n6+C18:3n3 +CLA+C20:2+C20:3n6+C20:4+C20:5; UFA: unsaturated fatty acids = PUFA+MUFA; h/H: hypocholesterolemic/hypercholesterolemic = (C18:1 + PUFA)/(C14:0 + C16:0); AI: atherogenicity index (AI = (C12:0 + (C14:0 x 4) + C16:0)/UFA); TI: thrombogenicity index = (12:0 + 16:0 + 18:0)/[(0.5×MUFA)+(0.5×n-6 PUFA)+(3×n-3 PUFA)+(n-3 PUFA/n-6 PUFA)], calculated according to Ulbricht and Southgate (1991) and Voblikova et al (2020).…”