The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems

Oto Hanuš, Eva Samková, Jindřich Čítek, Hana Nejeschlebová, Eva Dadáková, Lucie Hasoňová, Michael Rost, Irena Němečková, Karolína Reindl, Markéta Borková and Ondřej Elich
Additional contact information
Oto Hanuš: Dairy Research Institute Ltd., Prague, Czech Republic
Eva Samková: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Jindřich Čítek: Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Hana Nejeschlebová: Dairy Research Institute Ltd., Prague, Czech Republic
Eva Dadáková: Department of Applied Chemistry, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Lucie Hasoňová: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Michael Rost: Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Irena Němečková: Dairy Research Institute Ltd., Prague, Czech Republic
Karolína Reindl: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Markéta Borková: Dairy Research Institute Ltd., Prague, Czech Republic
Ondřej Elich: Dairy Research Institute Ltd., Prague, Czech Republic

Czech Journal of Animal Science, 2024, vol. 69, issue 8, 303-316

Abstract: The fatty acid (FA) composition of milk fat can be positively influenced by the modification of dairy farming and the possible selection of raw material for processing. The question arises as to whether the benefits of a better FA composition will be maintained even after processing dairy products. Thus, the aim was to obtain a more favourable FA composition by a targeted selection of cow's milk (grazing vs stabled herds) and then compare FAs of milk and fermented product (yoghurt). Bulk tank milk of grazing herds had significantly better FA composition than milk of stabled herds (for example, C16:0 28.07% vs 32.27%, P < 0.001; C18:3n-3 0.83% vs 0.41%, P < 0.001; C18:2 cis-9, trans-11 (conjugated linoleic acid; CLA) 1.02% vs 0.41%, P < 0.01). The differences between the FAs in milk and yoghurt samples were negligible (in relative values from 0.04% to 5.21%). The correlations between milk and yoghurt for nutritionally important FAs were high, from 0.925 0 (C18:2n-6) to 0.998 8 (CLA; both P < 0.001). The minimal effect of milk fermentation on the original FA composition of milk fat was found. In conclusion, systematic selection of raw cow's milk or modification of farming conditions can also provide a nutritionally desirable composition of final dairy products.

Keywords: dairy cow; fermentation; grazing herd; milk fat; stabled herd (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:69:y:2024:i:8:id:84-2024-cjas

DOI: 10.17221/84/2024-CJAS

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