Fatty acids stability in goat yoghurt.

Abstract

EnglishEvaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition. portuguesA avaliacao da estabilidade de acidos graxos (ags) em produtos lacteos submetidos ao processamento tecnologico de leite e importante para as determinacoes subsequentes do valor nutricional. O objetivo do estudo foi avaliar a composicao de fa no leite e seus produtos lacteos e explorar as diferencas no perfil de fa encontradas no iogurte em comparacao com a materia-prima (leite de cabra). No presente estudo, uma proporcao reduzida de acidos graxos volateis (agv) que causam “sabor de cabra” foi encontrada no iogurte de cabra em comparacao com o perfil de fa do leite. Por outro lado, um aumento de acidos graxos de cadeia longa e nao saturados de cadeia media e benefica (ufa) foi encontrado no iogurte em comparacao com o leite. Em todos os casos, as diferencas na composicao de fa entre leite e iogurte nao foram significativas. Portanto, verificou-se que a fabricacao de iogurte nao teve grande influencia na composicao da fa.