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English :
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Comparative study on nutritional importance and keeping quality of fat in raw and pasteurized milk-Domiati cheese
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Arabic :
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دراسة مقارنة عن الاهمية الغذائية و قوة الحفظ لدهن الجبن الدمياطى المصنع من اللبن الخام و اللبن المبستر
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| Abstract |
The lengths of the fatty acids chain and their distribution are important with respect to nutritional quality of the fat, and to the extent of rancidity and oxidative deterioration.
The keeping quality of Domiati cheese -fat, the most popular soft cheese in Egypt, can be extended for 12 months, if cheese produced under proper conditions.
The lipolytic and oxidative deterioration of fat usually, create problem to its nutritional importance and cheese durability, and deract from its market value. In view of sensory evaluation, rancid and /or oxidative deterioration in fat of Domiati cheese is though to be empeded due to its higher salt content; wherefore, this study dealt with quantitative analysis to assess the likely keeping quality and nutritional importance of fat in raw and pasteurized milk- Domiati cheese. Whereupon, a total of all 11 tinned cans-pickled Domiati cheese brands made from raw milk, and 5 pasteurized milk- cheese brands (Feta-type), were purchased from Giza and Cairo markets, for this purpose and to analyze the presence of some catalytic agents ( Cu and Fe) that slowdown or enhance rancid of oxidative deterioration. The obtained results can be summarized in the following:
1- Only all pasteurized milk-cheese brands can be considered as a good source of omega -6 , C18:2 ( linoleic acid)
2-AII raw milk-Domiati cheese brands show rancid ( ADV , 4.92 - 7.02 ) and oxidative ( PV, 4.0-6.4 mEq. O2 /kg fat) , which can be demonstrated by their higher content of SCFFA ( C6- C12) , 5.66 % - 28.80% of TFFA) , and their lower content of unsaturation ( TUFFA, 0.0 - 25.99% of TFFA), respectively, than these of pasteurized milk-cheese brands.
3-Although, all pasteurized milk-cheese brands show undetectable rancid deterioration ( ADV, 1.5 – 2.9); they possess lesser oxidative deterioration ( PV, 3.4 - 5.50 mEq. 02/kg fat) , which emphasized by their higher unsaturation (TUFFA, 31.55 %- 48.31% ofTFFA).
4-Most autoxidation was occurred on C14:1 and C16:1 , besides the latter one are precursors of omega-6 ( C18: 2) and omega -3 ( C18:3) Finally, we recommend that, in order to keep good Domiati cheese-fat, intensive pasteurization ( 75°C/ 3-4 min) markedly inhibits autoxidation and reduced milk- lipases activity.
Keywords: fat, keeping quality; raw milk; pasteurized milk; total fatty acids; acid degree value (ADV); peroxide value.
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| Publication year |
2003
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| Pages |
173-187
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Zagazig University Medical Journal
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| Author(s) from ARC |
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AGROVOC
TERMS |
Fats.
Keeping quality.
Milk.
Pasteurized milk.
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| Proposed Agrovoc |
peroxide value;acid degree value (ADV);total fatty acids;
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| Publication Type |
Journal
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