CHANGES IN THE CONTENENT OF FREE FATTY ACIDS COMPOSITION OF THE MILK UNDER THE INFLUENCE OF MICROORGANISMS PSYCHROTROPHIK


  • М. D. Кukhtyn Ternopil Ivan Pul'uj National Technical University
  • О. S. Pokotylo Ternopil Ivan Pul'uj National Technical University
  • G. V. Каrрyk Ternopil Ivan Pul'uj National Technical University
  • K. J. Kravchenyik Ternopil Ivan Pul'uj National Technical University
  • O. J. Shynkaruk Ternopil Ivan Pul'uj National Technical University
Keywords: free fatty acids, fatty acid composition of milk, psihrotrofic microorganisms, quality

Abstract

During the storage of raw milk in the refrigerated state at + 4 + 6 ° C dynamic accumulation of free fatty acids occurs intensively influenced the lipolytic enzyme of bacteria species Pseudomonas fluorescens is established. The content of free fatty acids in such milk after 72 hours storage was 2,91 ± 0,07 mg KOH / g milk fat is defined. Lipolytic enzymes of psihrotrofic microflora act equally on all the double bonds in the fatty acid molecules, which are in triglycerol. As part of the free fatty acids were more of those fatty acids which form the basis of milk fat (palmitic, myristic, oleic, linoleic, butyric, capric) are investigated.

 

Author Biographies

М. D. Кukhtyn, Ternopil Ivan Pul'uj National Technical University
Doctor of Veterinary Sciences
О. S. Pokotylo, Ternopil Ivan Pul'uj National Technical University
Doctor of Biological Sciences
G. V. Каrрyk, Ternopil Ivan Pul'uj National Technical University
Ph.D., Associate Professor
K. J. Kravchenyik, Ternopil Ivan Pul'uj National Technical University

graduate student

O. J. Shynkaruk, Ternopil Ivan Pul'uj National Technical University

graduate student

References

Kuhtyn, M.D. (2009). Vplyv psyhrotrofnoi' mikroflory moloka syrogo na vmist vil'nyh zhyrnyh kyslot / Zbirnyk naukovyh prac' HDZVA. – Harkiv, 19, 2. 1, 287–290. (in Ukrainian).

Shidlovskaja, V. P. (2006). Spravochnik tehnologa molochnogo proizvodstva. T.10. Fermenty moloka / SPb: GIORD, 296. (in Russian).

Ma, Y., Barbano, D. M., Santos, M. (2003). Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4°C / Journal of Dairy Science. 86, 1616–1631.

Kitcen, B. I. (1995). Indigenous milk enzymer / Dev. Dairy Chem. 3, 9, 239−279.

Stefanik, M. B. (1985). Tonkoslojnaja i gazozhidkosnaja hromatrografija metodov. Metodicheskie ukazanija / [M. B. Stefanik, V. I. Skorohid, O. P. Eliseeva i dr. ]. – L'vov, 27. (in Russian).

Stefanik, M. B. (1985). Tonkoslojnaja i gazozhidkosnaja hromatrografija metodov. Metodicheskie ukazanija / [M. B. Stefanik, V. I. Skorohid, O. P. Eliseeva i dr. ]. – L'vov, 27. (in Russian).

Downey, W.K. (1980). Review of the progress of dairy science: flavour impairment from – and post – manufacture lipolysis in milk and dairy products // J. of Dairy Res. 47, 22, 237−252.

Abstract views: 0
PDF Downloads: 0
Published
2015-03-06
How to Cite
КukhtynМ. D., PokotyloО. S., КаrрykG. V., Kravchenyik, K. J., & Shynkaruk, O. J. (2015). CHANGES IN THE CONTENENT OF FREE FATTY ACIDS COMPOSITION OF THE MILK UNDER THE INFLUENCE OF MICROORGANISMS PSYCHROTROPHIK. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 50-55. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3284
Section
Technological ensuring of production, processing of products of animal origin