Оценка на мастнокиселинния профил на кефир от козе мляко (Bulgarian)

Evaluation of the fatty acid profile of goat's milk. (English)

An analysis of the fatty acid composition of 2% kefir obtained from goat’s milk (Bulgarian White Dairy Breed) has been carried out. The data shows, that the level of saturated and monounsaturated fatty acids in kefir does not differ significantly from that in the starting milk. A slight increase in their quantity has been registered, by 0,71g/100g fat for the saturated ones and by 0,87g/100g fat for the monounsaturated ones, in the final fermented product, respectively. The polyunsaturated fatty acids level in kefir reduces by 1,15g/100g fat, in terms of their content in the raw material. The ω-3 and ω-6 essential fatty acids content is low in both the starting milk and the resulting product. The kefir atherogenic index possesses a lower value (1,22), than that of the raw material index (1,34), which determines the fermented product as healthier with respect to the lipid content. The lipid preventative score values of the test samples are almost identical, 93,16g/100g product and 93,71g/100g product, respectively. Goat’s milk and fermented kefir product can be identified as products of distinct health effects, based on their lipid composition data. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Mountain Agriculture on the Balkans (JMAB) is the property of Research Institute of Mountain Stockbreeding & Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)