foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-4-34-37foodsyst-56Research ArticleСтатьиSTUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTIONSTUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTIONTopnikovaE. V.TopnikovaE. V.

Elena V. Topnikova — doctor of technical sciences, director

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

Elena V. Topnikova — doctor of technical sciences, director

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

topnikova.l@yandex.ruMordvinovaV. A.MordvinovaV. A.

Valentina A. Mordvinova — candidate of technical sciences, head of research department of cheesemaking technology and serum processing

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

Valentina A. Mordvinova — candidate of technical sciences, head of research department of cheesemaking technology and serum processing

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

valentina-mordvinova@yandex.ruSviridenkoG. M.SviridenkoG. M.

Galina M. Sviridenko — doctor of technical sciences, chief research scientist, head of microbiological research department of milk and dairy products

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

Galina M. Sviridenko — doctor of technical sciences, chief research scientist, head of microbiological research department of milk and dairy products

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

sg_microbiology@mail.ruDanilovaE. S.DanilovaE. S.

Ekaterina N. Danilova — junior researcher of research department in butter technology

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

Ekaterina N. Danilova — junior researcher of research department in butter technology

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19

danilovaes-vniims@rambler.ruAll-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation201920122019243437Copyright © Topnikova E.V., Mordvinova V.A., Sviridenko G.M., Danilova E.S., 20192019Topnikova E.V., Mordvinova V.A., Sviridenko G.M., Danilova E.S.Topnikova E.V., Mordvinova V.A., Sviridenko G.M., Danilova E.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/56

The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples.

The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples.

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The authors declare that there are no conflicts of interest present.