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