Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd

Silviya Ivanova; Ljubomir Angelov

doi:doi:10.11648/j.mc.20170506.11

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Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd

Silviya Ivanova, Ljubomir Angelov

Published in Modern Chemistry (Volume 5, Issue 6)

Received: 26 September 2017 Accepted: 14 October 2017 Published: 8 November 2017

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Abstract

The present study aims to establish the content of natural trans fatty acids (TFA), biologically active and anticancerogenic components in cow's milk, obtained from the Bulgarian Rhodope Cattle breed and the curd produced by it during the lactation, and to evaluate the fatty acid composition of milk fat as a healthy source of human nutrition. The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing cows leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids- omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The production of curd does not lead to substantial changes in the fatty acid composition resulting from well-conducted and respected technological processing. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the milk and the curds produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). The studied cow’s milk are characterized by product as low content of trans fatty acids (from 0.11 to 0.21 g / 100 ml product) and high amount of saturated fatty acids, the results obtained of curd are similarly- product with low content of trans fatty acids (0.34 to 1.09 g/100g product) and a high amount of saturated fatty acid content (from 12.63 to 19.96 g/100g product).

Published in	Modern Chemistry (Volume 5, Issue 6)
DOI	10.11648/j.mc.20170506.11
Page(s)	86-92
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Cow's Milk, Curd, Trans Fatty Acids, Indices

References

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[2]	N. Markov, Influence of para-typical factors over milk production of bulgarian black-and-white cows in pleven region, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 5, pp. 1079-1094, 2013a.
[3]	N. Markov, Biological effectiveness of milk productivness of bulgarian black-white cattle in pleven region, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 6, pp. 1450-1458, 2013b.
[4]	N. Markov, Behavioral reactions of female calves of bulgarian white and black cattle and of its’ crossbreeds with hereford breed, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 5, pp. 1108-1122, 2013c.
[5]	N. Markov, and M. Markova, Features in the implementation of the productive potential of calves salerskata breeds and their crosses with bulgarian black-mot ley livestock, Journal of Mountain Agriculture on the Balkans, vol. 16, no. 6, pp. 1459-1458, 2013.
[6]	P. P. Acharya and B. K. Katwal, Effect of Coagulants on Paneer Quality Prepared from Market Milk, Nepal Journal of Science and Technology, vol. 4, pp. 1-4, 2002.
[7]	C. F. Souza, A. C. R. de Aguiar, and D. P. D. Lanna, Physicochemical composition and fatty acid profile of milk from F1 Holstein x Zebu cows fed with increasing concentrations of urea, Ciências Agrárias, Londrina, vol. 36, no. 6, pp. 4435-4446, 2015. DOI: 10.5433/1679-0359.2015v36n6Supl2p4435\.
[8]	A. Ivanova, and L. Hadzhinikolova, Evaluation of nutritional quality of common carp (Cyprinus carpio L.) lipids through fatty acid ratios and lipid indice, Bulg. J. Agric. Sci., Supplement 1, No. 21, pp. 180–185, 2015.
[9]	R. Pilarczyk, J. Wójcik, P. Sablik, and P. Czerniak, Fatty acid profile and health lipid indices in the raw milk of Simmental and Holstein-Friesian cows from an organic farm, South African Journal of Animal Science, vol. 45, no. 1, pp. 30-38, 2015.
[10]	Regulation (EC) No 1924/2006 of the European Parliament and of the Council, 20 December 2006: “On nutrition and health claims made on foods”. Trans fatty acids and insulin resistance. Atherosclerosis Suppl., vol. 7, pp. 37–39, 2006.
[11]	T. L. Ulbricht, and D. A. Southgate, Coronary heart disease: Seven dietary factors, Lancet, vol. 338, no. 8773, pp. 985-992, 1991.
[12]	T. Dimitrov, G. Mihailova, T. Iliev, and N. Naidenova. Milk and Dairy products with methods of investigation, Stara Zagora, 2008, 206 (Bg).

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Silviya Ivanova, Ljubomir Angelov. (2017). Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd. Modern Chemistry, 5(6), 86-92. https://doi.org/10.11648/j.mc.20170506.11

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ACS Style

Silviya Ivanova; Ljubomir Angelov. Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd. Mod. Chem. 2017, 5(6), 86-92. doi: 10.11648/j.mc.20170506.11

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AMA Style

Silviya Ivanova, Ljubomir Angelov. Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd. Mod Chem. 2017;5(6):86-92. doi: 10.11648/j.mc.20170506.11

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@article{10.11648/j.mc.20170506.11,
  author = {Silviya Ivanova and Ljubomir Angelov},
  title = {Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd},
  journal = {Modern Chemistry},
  volume = {5},
  number = {6},
  pages = {86-92},
  doi = {10.11648/j.mc.20170506.11},
  url = {https://doi.org/10.11648/j.mc.20170506.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.mc.20170506.11},
  abstract = {The present study aims to establish the content of natural trans fatty acids (TFA), biologically active and anticancerogenic components in cow's milk, obtained from the Bulgarian Rhodope Cattle breed and the curd produced by it during the lactation, and to evaluate the fatty acid composition of milk fat as a healthy source of human nutrition. The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing cows leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids- omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The production of curd does not lead to substantial changes in the fatty acid composition resulting from well-conducted and respected technological processing. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the milk and the curds produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). The studied cow’s milk are characterized by product as low content of trans fatty acids (from 0.11 to 0.21 g / 100 ml product) and high amount of saturated fatty acids, the results obtained of curd are similarly- product with low content of trans fatty acids (0.34 to 1.09 g/100g product) and a high amount of saturated fatty acid content (from 12.63 to 19.96 g/100g product).},
 year = {2017}
}

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TY  - JOUR
T1  - Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd
AU  - Silviya Ivanova
AU  - Ljubomir Angelov
Y1  - 2017/11/08
PY  - 2017
N1  - https://doi.org/10.11648/j.mc.20170506.11
DO  - 10.11648/j.mc.20170506.11
T2  - Modern Chemistry
JF  - Modern Chemistry
JO  - Modern Chemistry
SP  - 86
EP  - 92
PB  - Science Publishing Group
SN  - 2329-180X
UR  - https://doi.org/10.11648/j.mc.20170506.11
AB  - The present study aims to establish the content of natural trans fatty acids (TFA), biologically active and anticancerogenic components in cow's milk, obtained from the Bulgarian Rhodope Cattle breed and the curd produced by it during the lactation, and to evaluate the fatty acid composition of milk fat as a healthy source of human nutrition. The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing cows leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids- omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The production of curd does not lead to substantial changes in the fatty acid composition resulting from well-conducted and respected technological processing. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the milk and the curds produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). The studied cow’s milk are characterized by product as low content of trans fatty acids (from 0.11 to 0.21 g / 100 ml product) and high amount of saturated fatty acids, the results obtained of curd are similarly- product with low content of trans fatty acids (0.34 to 1.09 g/100g product) and a high amount of saturated fatty acid content (from 12.63 to 19.96 g/100g product).
VL  - 5
IS  - 6
ER  -

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Author Information

Silviya Ivanova

Department of Food Technology of Animal Origin, Institute of Cryobiology and Food Technology, Sofia, Bulgaria
Ljubomir Angelov

Department of Food Technology of Animal Origin, Institute of Cryobiology and Food Technology, Sofia, Bulgaria

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APA Style

Silviya Ivanova, Ljubomir Angelov. (2017). Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd. Modern Chemistry, 5(6), 86-92. https://doi.org/10.11648/j.mc.20170506.11

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ACS Style

Silviya Ivanova; Ljubomir Angelov. Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd. Mod. Chem. 2017, 5(6), 86-92. doi: 10.11648/j.mc.20170506.11

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AMA Style

Silviya Ivanova, Ljubomir Angelov. Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd. Mod Chem. 2017;5(6):86-92. doi: 10.11648/j.mc.20170506.11

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@article{10.11648/j.mc.20170506.11,
  author = {Silviya Ivanova and Ljubomir Angelov},
  title = {Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd},
  journal = {Modern Chemistry},
  volume = {5},
  number = {6},
  pages = {86-92},
  doi = {10.11648/j.mc.20170506.11},
  url = {https://doi.org/10.11648/j.mc.20170506.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.mc.20170506.11},
  abstract = {The present study aims to establish the content of natural trans fatty acids (TFA), biologically active and anticancerogenic components in cow's milk, obtained from the Bulgarian Rhodope Cattle breed and the curd produced by it during the lactation, and to evaluate the fatty acid composition of milk fat as a healthy source of human nutrition. The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing cows leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids- omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The production of curd does not lead to substantial changes in the fatty acid composition resulting from well-conducted and respected technological processing. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the milk and the curds produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). The studied cow’s milk are characterized by product as low content of trans fatty acids (from 0.11 to 0.21 g / 100 ml product) and high amount of saturated fatty acids, the results obtained of curd are similarly- product with low content of trans fatty acids (0.34 to 1.09 g/100g product) and a high amount of saturated fatty acid content (from 12.63 to 19.96 g/100g product).},
 year = {2017}
}

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TY  - JOUR
T1  - Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd
AU  - Silviya Ivanova
AU  - Ljubomir Angelov
Y1  - 2017/11/08
PY  - 2017
N1  - https://doi.org/10.11648/j.mc.20170506.11
DO  - 10.11648/j.mc.20170506.11
T2  - Modern Chemistry
JF  - Modern Chemistry
JO  - Modern Chemistry
SP  - 86
EP  - 92
PB  - Science Publishing Group
SN  - 2329-180X
UR  - https://doi.org/10.11648/j.mc.20170506.11
AB  - The present study aims to establish the content of natural trans fatty acids (TFA), biologically active and anticancerogenic components in cow's milk, obtained from the Bulgarian Rhodope Cattle breed and the curd produced by it during the lactation, and to evaluate the fatty acid composition of milk fat as a healthy source of human nutrition. The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing cows leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids- omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The production of curd does not lead to substantial changes in the fatty acid composition resulting from well-conducted and respected technological processing. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the milk and the curds produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). The studied cow’s milk are characterized by product as low content of trans fatty acids (from 0.11 to 0.21 g / 100 ml product) and high amount of saturated fatty acids, the results obtained of curd are similarly- product with low content of trans fatty acids (0.34 to 1.09 g/100g product) and a high amount of saturated fatty acid content (from 12.63 to 19.96 g/100g product).
VL  - 5
IS  - 6
ER  -

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