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STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION

https://doi.org/10.21323/2618-9771-2019-2-4-34-37

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Abstract

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.

About the Authors

E. V. Topnikova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Elena V. Topnikova — doctor of technical sciences, director

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19



V. A. Mordvinova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

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

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19



G. M. Sviridenko
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

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



E. S. Danilova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

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

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19



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For citation:


Topnikova E.V., Mordvinova V.A., Sviridenko G.M., Danilova E.S. STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION. Food systems. 2019;2(4):34-37. https://doi.org/10.21323/2618-9771-2019-2-4-34-37

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