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- Title
THE THRESHOLD EMBEDDING ESSENTIAL FATTY ACIDS IN SANA ACID MILK PRODUCT.
- Authors
Hîlma, Elena
- Abstract
Buttermilk is a dairy product ferementaţie acid imp pet long by 16 to 18 hours, and low temperature, 22-25 ° C, the optimal conditions for lactic acid bacteria of the genus Streptococcus and Leuconostoc which develops in addition to lactic acid and flavor substances and other compounds with beneficial role in the human body. Buttermilk contains live lactic bacteria that enrich the gastrointestinal microflora and milk protein is partially denatured and therefore more easily assimilated in the body. Sheep milk is caracterizeaă the smaller diameter of the globule of fat and increased levels of saturated fatty acids with a number of carbon atoms less than 10 which leads to improved digestion offat in the body from composition of sheep's milk. In this study aims to enrich the product with essential fatty acids by adding in fish oil raw sheep's milk and its incorporation into the milk fat globules. It has analyzed three essential fatty acids that are specific for both the fat composition of fish oil and sheep's milk used in manufacturing. Values were obtained following concentration of the fish's sheep's milk raw material, in view of the theoretical saturation threshold of fat cells in the three essential fatty acids to be studied:- linoleic acid saturation threshold is reached to 0.15%fish oil added; linolenic acid-0.650503596; y-linolenic acid-1.319954937.
- Subjects
COMPOSITION of dairy products; FATTY acid content of milk; FAT content of dairy products; BUTTERMILK; DAIRY microbiology; FAT cells
- Publication
Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2016, p247
- ISSN
1583-4301
- Publication type
Article