The Influence of Milk Fat Free Fatty Acids Modification on the Quality and Storage Stability of Butter
The aim of the conducted research was the analysis of butter produced of milk fat of dairy cattle yielding 8000 L of milk/ year.Butter was manufactured from milk taken from control and experimental groups of multiparous and primaparous cows.Animals were fed with full portion TMR mixed fodder.The feeding dose for the experimental group was enriched with 2% addition of fish oil calculated per fodders dry matter.The preparation composition was: 25% of fish oil (herring-sprat oil),33% of beidelit,33% of vernimiculite and 9% of humocarbowit.Milk used for butter production was taken after 0.4 and 8 weeks of feeding.The influence of milk fat free fatty acid modification on the quality and storage stability of butter was monitored by the determination of its basic chemical composition and by the oxidative and hydrolytic changes in butter fat.The hydrolytic changes were analyzed by the determination of acidity and concentration of free fatty acids with the use of gass chromatograph combined with mass spectrometer (GC/MS).
Szo(l)tysik M Janeczek W Kupczy(n)ki R Chrzanowska J Pogoda-Sewerniak K
Department of Animal Hygiene and Environment,Wroc:aw University of Environmental and Life Sciences Department of Animal Food Products Technology and Quality Menagement,Wroc(l)aw University of Environ
国际会议
XVIth International Congress on Animal Hygiene(第十六届动物卫生国际会议(ISAH 2013))
南京
英文
471-471
2013-05-05（万方平台首次上网日期，不代表论文的发表时间）