We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
COMPARATIVE STUDY OF THE MAXIMUM INCORPORATION OF ESSENTIAL FATTY ACIDS IN THE MANUFACTURE OF THE SANA VERSUS THE SPUN PASTE CHEESE.
- Authors
Hîlma, Elena
- Abstract
Sana is an acidic dairy product that is obtained by the fermentation of lactose in the milk composition, with the formation of both lactic acid and secondary compounds, which determine the finest consistency and flavor of the finished product. Characteristic in the production of spun paste cheese is the baking of the curd to obtain homogeneous and creamy cheese paste. Also the raw milk is pasteurized at high temperature in the case of the san and at medium temperature in the case of the spun paste cheese. The operation of homogenizing milk mixed with fish oil is common to both products and it is intended to include essential fatty acids in fish oil within the fat globule membrane of the milk composition.For production were used sheep milk from the first lactation period and fish oil purchased from HOFIGAL. It was analyzed the evolution of the concentration of three essential fatty acids (linoleic acid, linolenic acid and y -linolenic acid) specific to both sheep's milk and fish oil. The analysis resulted in the fish oil concentration of milk in the case of the sana of 0,289% and in the case of the spun paste cheese of 0,953%, the concentrations taken into consideration at the optimum threshold of incorporation of the three essential fatty acids taken into consideration.
- Subjects
FAT content of dairy products; COMPOSITION of cheese; ESSENTIAL fatty acids; LACTIC acid; FERMENTATION; RAW milk
- Publication
Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2017, Vol 16, Issue Part B, p101
- ISSN
1583-4301
- Publication type
Article