Assessment of the Effect of the Technological Processing and the Storage Term on the Fatty Acid Composition of Buffalo Yoghurt

Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria


IVANOVA, S., D. MITEVA, I. NACHEVA and Tsv. TSVETKOV, 2011. Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt.
Bulg. J. Agric. Sci., 17: 269-276

The fatty acid composition of the milk fat of buffalo yoghurt after lyophilization and gamma ray treatment with dozes of 2 and 4 kGy has been investigated. It has been established that the fatty acid spectrums of these fat contain a considerable number of short, medium and long chain fatty acids. The content of the saturated fatty acids in the treated samples does not change substantially as a result of the technological processing and during six months storage.
The studied buffalo milk fat after lyophilization, gamma irradiation and storage has fatty acid composition for which the authors have established a typical specific quantitative balancing that is of considerable importance for their taste, aroma, consistency, high nutritious and biological value.

Key words: buffalo yoghurt, milk fat, fatty acid composition, lyophilization, gamma sterilization

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