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The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems

Author

Listed:
  • Oto Hanuš

    (Dairy Research Institute Ltd., Prague, Czech Republic)

  • Eva Samková

    (Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Jindřich Čítek

    (Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Hana Nejeschlebová

    (Dairy Research Institute Ltd., Prague, Czech Republic
    Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Eva Dadáková

    (Department of Applied Chemistry, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Lucie Hasoňová

    (Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Michael Rost

    (Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Irena Němečková

    (Dairy Research Institute Ltd., Prague, Czech Republic)

  • Karolína Reindl

    (Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Markéta Borková

    (Dairy Research Institute Ltd., Prague, Czech Republic)

  • Ondřej Elich

    (Dairy Research Institute Ltd., Prague, Czech Republic)

Abstract

The fatty acid (FA) composition of milk fat can be positively influenced by the modification of dairy farming and the possible selection of raw material for processing. The question arises as to whether the benefits of a better FA composition will be maintained even after processing dairy products. Thus, the aim was to obtain a more favourable FA composition by a targeted selection of cow's milk (grazing vs stabled herds) and then compare FAs of milk and fermented product (yoghurt). Bulk tank milk of grazing herds had significantly better FA composition than milk of stabled herds (for example, C16:0 28.07% vs 32.27%, P < 0.001; C18:3n-3 0.83% vs 0.41%, P < 0.001; C18:2 cis-9, trans-11 (conjugated linoleic acid; CLA) 1.02% vs 0.41%, P < 0.01). The differences between the FAs in milk and yoghurt samples were negligible (in relative values from 0.04% to 5.21%). The correlations between milk and yoghurt for nutritionally important FAs were high, from 0.925 0 (C18:2n-6) to 0.998 8 (CLA; both P < 0.001). The minimal effect of milk fermentation on the original FA composition of milk fat was found. In conclusion, systematic selection of raw cow's milk or modification of farming conditions can also provide a nutritionally desirable composition of final dairy products.

Suggested Citation

  • Oto Hanuš & Eva Samková & Jindřich Čítek & Hana Nejeschlebová & Eva Dadáková & Lucie Hasoňová & Michael Rost & Irena Němečková & Karolína Reindl & Markéta Borková & Ondřej Elich, 2024. "The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 69(8), pages 303-316.
  • Handle: RePEc:caa:jnlcjs:v:69:y:2024:i:8:id:84-2024-cjas
    DOI: 10.17221/84/2024-CJAS
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    References listed on IDEAS

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    1. P. Kalač & E. Samková, 2010. "The effects of feeding various forages on fatty acid composition of bovine milk fat: A review," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 55(12), pages 521-537.
    2. Florian Rohart & Benoît Gautier & Amrit Singh & Kim-Anh Lê Cao, 2017. "mixOmics: An R package for ‘omics feature selection and multiple data integration," PLOS Computational Biology, Public Library of Science, vol. 13(11), pages 1-19, November.
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