Use of milk fatty acids composition to discriminate area of origin of bulk milk

Abstract

The fatty acid composition of cow milk, collected in a survey from 19 dairy farms in the border area between Italy and Slovenia, was investigated for 2 consecutive years (2005 and 2006) to assess the possibility of discriminating the area of the origin of the milk. Farms were selected based on diet, animal breed, and farm management to represent the local variability of the systems. In Slovenian farms, grass silage and hay prevailed over corn silage and concentrate feeds, whereas in Italian farms, hay and concentrates were the predominant components of the diet. Fifty-three fatty acids were separated and quantified in Italian and Slovenian milks. Saturated fatty acids represented the most abundant class, followed by monounsaturated and polyunsaturated fatty acids. Significant differences were observed between Italian and Slovenian milks for the concentration of 40 fatty acids, whereas significant differences were observed between years of production for 15 fatty acids. Discriminant analysis was used to identify a classification criterion of milk, using country and year of production as grouping variables. Considering statistical results and the scatter plot of the scores of the first 2 functions, the best discriminant criteria were those based on unsaturated fatty acids and on fatty acids with several carbon atoms >or=18.

Body Measures and Milk Production, Milk Fat Globules Granulometry and Milk Fatty Acid Content in Cabannina Cattle Breed

“…Several nutritionist Associations recommend the intake of higher levels of cis-MUFA in milk despite of SFA levels (Kris-Etherton, 1999). The content in cis-MUFA found in the present research is quite similar to data reported in the recent literature (Mansson, 2008;Soyeurt et al, 2008;Heck et al, 2009;Gaspardo et al, 2010), with some exceptions: in particular, the C14:1cis9 and C16:1cis9 levels were higher, whereas C18:1cis9 showed slight lesser levels than those reported by Mansson (2008), Soyeurt et al (2008) and Gaspardo et al (2010). Also the desaturase indexes overlap with those reported by other authors, with slightly reduced Δ14 levels (Schennink et al, 2008;Heck et al, 2009;Garnsworthy et al, 2010).…”

Discrimination of “grazing milk” using milk fatty acid profile in the grassland dairy area in Hokkaido

“…Although previous studies reported similar results that, using milk FA profile, the difference between grazing and confinement feeding was correctly classified (Gaspardo et al 2010;Capuano et al 2014), there are very few studies investigating the detailed feeding management in each farm. Although previous studies reported similar results that, using milk FA profile, the difference between grazing and confinement feeding was correctly classified (Gaspardo et al 2010;Capuano et al 2014), there are very few studies investigating the detailed feeding management in each farm.…”

“…The present study indicated that, using a combination of 16 milk FAs, 90% of the milk samples in each grazing and confinement season were correctly classified into each season. Although previous studies reported similar results that, using milk FA profile, the difference between grazing and confinement feeding was correctly classified (Gaspardo et al 2010;Capuano et al 2014), there are very few studies investigating the detailed feeding management in each farm. The results of the present study indicated that 10% of the milk samples were not classified correctly or were borderline in each season.…”

“…Therefore, utilization of the milk FA profile could allow the differentiation to be established between "grazing milk" and other milk. However, these studies were conducted under well-controlled conditions, and few studies have examined this aspect under practical farming conditions (Gaspardo et al 2010;Benbrook et al 2013;Yayota et al 2013;Capuano et al 2014).…”

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

“…Actually, these methods are useful tool in the quality control of dairy products (Gaspardo, Lavren ci c, Levart, Del Zotto, & Stefanon, 2010;Hammami et al, 2010;Karoui, Mounem, Rouissi, & Blecker, 2011;Lerma-García, Gori, Cerretani, Simó-Alfonso, & Caboni, 2010;Ochi et al, 2010;Sacco et al, 2009;Sola-Larrañaga & Navarro-Blasco, 2009;Souza et al, 2011).…”