Have a personal or library account? Click to login
Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products Cover

Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products

Open Access
|Dec 2021

References

  1. 1. Abesinghe, A.M.N.L., Priyashantha, H, Prasanna, P.H.P., Kurukulasuriya, M.S., Ranadheera, C.S. & Vidanarachchi, J.K. (2020). Inclusion of probiotics into fermented buffalo (Bubalus bubalis) milk: an overview of challenges and opportunities. Fermentation, 6, 121. DOI: 10.3390/fermentation604012110.3390/fermentation6040121
  2. 2. Abd El-Salam, M.H. & El-Shibiny, S. (2011). A comprehensive review on the composition and properties of buffalo milk. Dairy Science and Technology, 91: 663-699. DOI: 10.1007/s13594-011-0029-210.1007/s13594-011-0029-2
  3. 3. Ahmad, S., Anjum, F.M., Huma, H., Sameen, A. & Zahoor, T. (2013). Composition and physico-chemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. The Journal of Animal and Plant Sciences, 23 (Suppl. 1), 62-74. Retrieved October 7, 2021: http://www.thejaps.org.pk/docs/Supplementary/vol-3-sup-1/14.pdf
  4. 4. Ariota, B., Campanile, G., Potena, A., Napolano, R., Gasparrini, B., Neglia, G. & Di Palo, R. (2007). Ca and P in buffalo milk: curd yield and milk clotting parameters. Italian Journal of Animal Science, 6, 497-499. DOI: 10.4081/ijas.2007.1s.49710.4081/ijas.2007.1s.497
  5. 5. Barceló-Coblijn, G. & Murphy, E.J. (2009). Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: Benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Progress in Lipid Research, 48, 355-374. DOI: 10.1016/j.plipres.2009.07.00210.1016/j.plipres.2009.07.00219619583
  6. 6. Barron, L., Labastida, E., Perea, S., Chavarri, F., Vega, C., Vicente, M., Torres, M., Najera, A., Virto, M., Santisteban, A., Perez-Elortonto, F., Albisu, M., Salmeron, J., Mendia, C., Torre, P., Ibanez, C. & Renobales, M. (2001). Seasonal changes in the composition of bulk raw ewe’s milk used for Idiazabal cheese manufacture. International Dairy Journal, 11, 771–778. DOI: 10.1016/S0958-6946(01).00120-010.1016/S0958-6946(01)00120-0
  7. 7. Becskei, Z., Savić, M., Ćirković, D., Rašeta, M., Puvača, N., Pajić, M., Đorđević, S., Paskaš, S. (2020). Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System. Sustainability, 12(16): 6616. DOI: 10.3390/su1216661610.3390/su12166616
  8. 8. Belury, M.A. (2002). Dietary conjugated linoleic acid in health: Physiological effects and mechanisms of action. Annual Review of Nutrition, 22, 505-531. DOI: 10.1146/annurev.nutr.22.021302.12184210.1146/annurev.nutr.22.021302.12184212055356
  9. 9. Bergamaschi, M. & Bittante, G. (2017). Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures. Journal of Dairy Research, 84(03), 329-338. DOI: 10.1017/S002202991700045010.1017/S002202991700045028831975
  10. 10. Bonanno, A., Tornambè, G., Bellina, V., De Pasquale, C., Mazza, F., Maniaci, G. & Di Grigoli, A. (2013). Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese. Journal of Dairy Science, 96, 1-15. DOI: 10.3168/jds.2012-597310.3168/jds.2012-597323127907
  11. 11. Buckley, J.D. & Howe, P.R.C. (2010). Long-chain omega-3 polyunsaturated fatty acids may be beneficial for reducing obesity — a review. Nutrients, 2, 1212-1230. DOI: 10.3390/nu212121210.3390/nu2121212325762622254005
  12. 12. Calder, P.C. (2007). Dietary arachidonic acid: harmful, harmless or helpful? British Journal of Nutrition, 98, 451–453. DOI: 10.1017/S000711450776177910.1017/S000711450776177917705889
  13. 13. Chandan, R.C. & O’Rell, K.R. (2006). Principles of yogurt processing, In: R.C. Chandanet al. (Eds.) Manufacturing Yogurt and Fermented Milks (pp. 195-209), Blackwell Publishing: Oxford, UK. DOI: 10.1002/9780470277812.ch1210.1002/9780470277812.ch12
  14. 14. Corazzin, M., Romanzin, A., Sepulcri, A., Pinosa, M., Piasentier, E. & Bovolenta, S. (2019). Fatty acid profiles of cow’s milk and cheese as affected by mountain pasture type and concentrate supplementation. Animals, 9, 68. DOI: 10.3390/ani902006810.3390/ani9020068640627330813311
  15. 15. Dave, R.I., Ramaswamy, N. & Baer, R.J. (2002). Changes in fatty acid composition during yogurt processing and their effects on yogurt and probiotic bacteria in milk procured from cows fed different diets. Australian Journal of Dairy Technology, 57, 197-202. Retrieved October 7, 2021, from Research Gate database: https://www.researchgate.net/publication/279572507
  16. 16. Destaillats, F. & Angers, P. (2005). Thermally induced formation of conjugated isomers of linoleic acid. European Journal of Lipid Science and Technology, 107, 167-172. DOI: 10.1002/ejlt.20040108810.1002/ejlt.200401088
  17. 17. Dilzer, A. & Park, Y. (2012). Implication of conjugated linoleic acid (CLA) in human health. Critical Reviews in Food Science and Nutrition, 52, 488-513. DOI: 10.1080/10408398.2010.50140910.1080/10408398.2010.50140922452730
  18. 18. Ebringer, L, Ferenčik, M. & Krajčovič, J. (2008). Beneficial health effects of milk and fermented dairy products — review. Folia Microbiologica, 53, 378-394. DOI: 10.1007/s12223-008-0059-110.1007/s12223-008-0059-119085072
  19. 19. Field, C.J., Blewett, H.H., Proctor, S. & Vine, D. (2009). Human health benefits of vaccenic acid. Applied Physiology, Nutrition and Metabolism, 34: 979–991. DOI: 10.1139/H09-07910.1139/H09-07919935865
  20. 20. Gassem, M.A., Osman, M.A., Ahmed, I.A.M., Abdel, R.I., Fadol, M. & Al-Maiman, S. (2016). Effect of fermentation by selected lactic acid bacteria on the chemical composition and fatty acids of camel milk. Journal of Camel Practice and Research, 23, 277-281. DOI: 10.5958/2277-8934.2016.00046.110.5958/2277-8934.2016.00046.1
  21. 21. Gerchev, G. & Mihaylova, G. (2012). Milk yield and chemical composition of sheep milk in Srednostaroplaninska and Tetevenska breeds. Biotechnology in Animal Husbandry, 28(2), 241-251. DOI: 10.2298/BAH1202241G10.2298/BAH1202241G
  22. 22. German, J. (1999). Butyric acid – a role in cancer prevention. Nutrition Bulletin, 24, 293–299. DOI: 10.1111/j.1467-3010.1999.tb00910.x10.1111/j.1467-3010.1999.tb00910.x
  23. 23. Givens, D.I. &, Shingfield, K.J. (2006). Optimizing dairy milk fatty acid composition. In: C. Williams & J. Buttriss (Eds.) Improving the Fat Content of Foods (pp. 252-280). Woodhead Publishing Limited. Cambridge, UK. DOI: 10.1533/9781845691073.2.25210.1533/9781845691073.2.252
  24. 24. Guinee, T.P., Auty, M., Mullins, C., Corcoran, M. & MulHolland, E. (2000). Preliminary observation on effects of fat content and degree of fat emulsification on the structure-functional relationship of Cheddar-type cheese. Journal of Texture Studies, 31, 645–663. DOI: 10.1111/j.1745-4603.2000.tb01026.x10.1111/j.1745-4603.2000.tb01026.x
  25. 25. Gutiérrez, L.F. (2016). Conjugated linoleic acid in milk and fermented milks: Variation and effects of the technological processes. Vitae, 23, 134–145. DOI: 10.17533/udea.vitae.v23n2a0610.17533/udea.vitae.v23n2a06
  26. 26. Güler, Z. (2005). Quantification free fatty acids and flavour characteristics of Kasar cheeses. Journal of Food Lipids, 12, 209-221. DOI: 10.1111/j.1745-4522.2005.00018.x10.1111/j.1745-4522.2005.00018.x
  27. 27. Haug, A., Høstmark, A.T. & Harstad, O.M. (2007). Bovine milk in human nutrition – a review. Lipids in Health and Diseases, 6, 25. DOI: 10.1186/1476-511X-6-2510.1186/1476-511X-6-25203973317894873
  28. 28. Ilieva, Y., Ivanova, I. & Penchev, P. (2020). Fatty-acid composition of buffalo milk under intensive and pasture farming. Journal of Central European Agriculture, 21, 722-732. DOI: /10.5513/JCEA01/21.4.293510.5513/JCEA01/21.4.2935
  29. 29. Islam, M.A., Alam, M. K., Islam, M. N., Khan, M. A. S., Ekeberg, D., Rukke, E. O. & Vegarud, G.E. (2014). Principal milk components in buffalo, Holstein cross, indigenous cattle and Red Chittagong Cattle from Bangladesh. Asian-Australasian Journal of Animal Sciences, 27, 886-897. DOI: 10.5713/ajas.2013.1358610.5713/ajas.2013.13586409316625050028
  30. 30. Ivanov, G.I., Balabanova, M., Ivanova, M. & Vlaseva, R. (2016). Comparative study of Bulgarian white brined cheese from cow and buffalo milk. Bulgarian Journal of Agricultural Science, 22, 643-646.
  31. 31. Ivanova, S. & Angelov, L. (2017a). Assessment of the content of dietary trans fatty acids and biologically active substances in cow’s milk and white brined cheese. Eurasian Union Of Scientists, 42, 18-24.
  32. 32. Ivanova, S. & Angelov, L. (2017b). Assessment of the content of dietary trans fatty acids and biologically active substances in cow’s milk and curd. Modern Chemistry, 5, 86-92. Retrieved October 7, 2021 from: 11648/j.mc.20170506.1110.11648/j.mc.20170506.11
  33. 33. Ivanova, S., Miteva, D., Nacheva, I. & Tsvetkov, T. (2011). Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt. Bulgarian Journal of Agricultural Science, 17, 269-276.
  34. 34. Khalid, N. & Marth, E. (1996). Lactobacilli – their enzymes and role in ripening and spoilage of cheese: a review. Journal of Dairy Scence, 73, 2669–2684. Retrieved October 7, 2021 from: https://www.journalofdairyscience.org/article/S0022-0302(90)78952-7/pdf10.3168/jds.S0022-0302(90)78952-7
  35. 35. Khan, T.I., Nadeem, M., Imran, M., Asif, M., Khan, K.M., Din, A. & Ullah, R. (2019). Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of buffalo milkfat. Lipids in Health and Diseases, 18, 1–11. DOI: 10.1186/s12944-019-0995-610.1186/s12944-019-0995-6640878130851732
  36. 36. Laskaridis, K., Serafeimidou, A., Zlatanos, S., Gylou, E., Kontorepanidou, E. & Sagredos, A. (2013). Changes in fatty acid profile of feta cheese including conjugated linoleic acid. Journal of the Science of Food and Agriculture, 93, 2130-2136. DOI: 10.1002/jsfa.6018.10.1002/jsfa.601823288564
  37. 37. Lawson, R.E., Moss, A.R. & Givens, D.I. (2001). The role of dairy products in supplying conjugated linoleic acid to man’s diet, a review. Nutrition Research Reviews, 14, 153-172. DOI: 10.1079/NRR20012110.1079/095442201108729178
  38. 38. Leaf, A. (2008). Historical overview of n−3 fatty acids and coronary heart disease. The American Journal of Clinical Nutrition, 87, 1978-1980. DOI: 10.1093/ajcn/87.6.1978S10.1093/ajcn/87.6.1978S18541598
  39. 39. Lin, T.Y., Lin C.W. & Lee, C.H. (1999). Conjugated linoleic acid concentration as affected by lactic cultures and added linoleic acid. Food Chemistry, 67, 1–5. DOI: 10.1016/S0308-8146(99).00077-110.1016/S0308-8146(99)00077-1
  40. 40. Martínez-Monteagudo, S.I. & Saldaña, M.D.A. (2014). Modeling the retention kinetics of conjugated linoleic acid during high-pressure sterilization of milk. Food Research International, 62, 169-176. DOI: 10.1016/j.foodres.2014.02.01410.1016/j.foodres.2014.02.014
  41. 41. Moio, L., Dekimpe, J., Etievant, P. & Addeo, F. (1993). Neutral volatile compounds in the raw milks from different species. Journal of Dairy Research, 60, 199–213. DOI: 10.1017/S002202990002751510.1017/S0022029900027515
  42. 42. Naydenova, N. (2005). Biological and technological properties of buffalo milk from the Bulgarian Murrah breed in dairy products manufacturing. PhD Thesis, Trakia University, Stara Zagora (in Bulgarian).
  43. 43. Naydenova, N., Iliev, T. & Mihaylova, G. (2013). Fatty acids and lipid indices of buffalo milk yogurt. Agricultural Science and Technology, 5, 331–334. Retrieved October 5, 2021 from: http://www.unisz.bg/ascitech/3_2013/020
  44. 44. Nguyen, H.T.H., Ong, L., Lefèvre, C., Kentish, S.E. & Gras, S.L. (2014). The microstructure and physicochemical properties of probiotic buffalo yoghurt during fermentation and storage: a comparison with bovine yoghurt. Food and Bioprocess Technology, 7, 937-953. DOI: 10.1007/s11947-013-1082-z10.1007/s11947-013-1082-z
  45. 45. Parodi, P. (2004). Milk in human nutrition. Australian Journal of Dairy Technology, 59, 3-59. Retrieved October 7, 2021, from Research Gate database: https://www.researchgate.net/publication/279704558
  46. 46. Ramamurthy, M. K. & Narayanan, K.M. (1971). Fatty acid composition of buffalo and cow milk fats by gas-liquid chromatography (GLC). Milchwissenschaft, 26, 693-697. Retrieved October 7, 2021, from CAB Direct database: https://www.cabdirect.org/cabdirect/abstract/19721492856
  47. 47. Santos-Junior, O.O., Pedrao, M.R., Dias, L.F., Paula, L.N., Coro, F.A.G. & De Souza, N.E. (2012). Fatty acid content of bovine milkfat from raw milk to yoghurt. American Journal of Applied Sciences, 9, 1300-1306. DOI: 10.3844/ajassp.2012.1300.130610.3844/ajassp.2012.1300.1306
  48. 48. Schwingshackl, L. & Hoffmann, G. (2012). Monounsaturated fatty acids and risk of cardiovascular disease: synopsis of the evidence available from systematic reviews and meta-analyses. Nutrients, 4, 1989–2007. DOI: 10.3390/nu412198910.3390/nu4121989354661823363996
  49. 49. Sommella, E., Basilicata, M.G., Tenore, G.C., Manfra, M., Mastrocinque, R., Ostacolo, C., Vitale, A., Chieppa, M., Campiglia, P. & Pepe, G. (2018). Modification of lipid profile in commercial cow milk samples before and after their expiration date: evaluation of storage crucial parameters and possible environmentally friendly disposal alternatives. Journal of Food Quality, 4, 1-8. DOI: 10.1155/2018/875131710.1155/2018/8751317
  50. 50. Sumarmono, J., Sulistyowati, M. & Soenarto (2015). Fatty acids profiles of fresh milk, yogurt and concentrated yogurt from Peranakan Etawah goat milk. Procedia Food Science, 3, 216-222. 10.1016/j.profoo.2015.01.02410.1016/j.profoo.2015.01.024
  51. 51. Sun, C., O’Connor, C. & Roberton, A. (2002). Theantimicrobial properties of milk fat after partial hydrolysis by calf pregastric lipase. Chemico-Biological Interactions, 140, 185–198. DOI: 10.1016/s0009-2797(02).00016-910.1016/S0009-2797(02)00016-9
  52. 52. Thierry, A., Collins, Y.F., Abeijón Mukdsi, M.C., McSweeney, P.L.H., Wilkinson, M.G. & Spinnler, H.E. (2016). Lipolysis and metabolism of fatty acids in cheese. In: P.L.H. McSweeney et al. (Eds.) Cheese: Chemistry, Physics and Microbiology (Fourt Edition) (pp. 423-444). Academic Press. DOI: 10.1016/B978-0-12-417012-4.00017-X10.1016/B978-0-12-417012-4.00017-X
  53. 53. Thormar, H. & Hilmarsson, H. (2007). The role of microbicidal lipids in host defense against pathogens and their potential as therapeutic agents. Chemistry and Physics of Lipids, 150, 1–11. DOI: 10.1016/j.chemphyslip.2007.06.22010.1016/j.chemphyslip.2007.06.22017686469
  54. 54. Turpeinen, A.M., Mutanen, M., Aro, A., Salminen, I., Basu, S., Palmquist, D.L. & Griinari, J.M. (2002). Bioconversion of vaccenic acid to conjugated linoleic acid in humans. The American Journal of Clinical Nutrition, 76, 504-510. DOI: 10.1093/ajcn/76.3.50410.1093/ajcn/76.3.50412197992
  55. 55. Ulbricht, T.L.V. & Southgate, D.A.T. (1991). Coronary heart disease, seven dietary factors. The Lancet, 338, 985-992. DOI: 10.1016/0140-6736(91).91846-M10.1016/0140-6736(91)91846-M
  56. 56. Van de Water, J., Keen, C.L. & Gershwin, M.E. (1999). The influence of chronic yogurt consumption on immunity. Journal of Nutrition, 129, 1492S-1495S. DOI: 10.1093/jn/129.7.1492S10.1093/jn/129.7.1492S10395628
  57. 57. Van Nieuwenhove, C.V., Cano, P.G., Chaia, A.P. & González, S. (2007). Chemical composition and fatty acid content of buffalo cheese from northwest Argentina: effect on lipid composition of mice tissues. Journal of Food Lipids, 14, 232–243. DOI: 10.1111/j.1745-4522.2007.00082.x10.1111/j.1745-4522.2007.00082.x
  58. 58. Vargas-Bello-Pérez, E. & Garnsworthy, P.C. (2013). Trans fatty acids and their role in the milk of dairy cows. Ciencia e Investigacion Agraria, 40, 449-473. DOI: 10.4067/S0718-1620201300030000110.4067/S0718-16202013000300001
  59. 59. Yang, B., Chen, H., Gu, Z., Tian, F., Ross, R. P., Stanton, C., Chen, Y.Q., Chen, W. & Zhank, H. (2014). Synthesis ofconjugated linoleic acid by the linoleate isomerase complex in food-derived lacto-bacilli.. Journal of Applied Microbiology, 117, 430–439. DOI: 10.1111/jam.12524.10.1111/jam.12524430659124750362
  60. 60. Zicarelli, L. (2004). Buffalo milk, its properties, dairy yield and mozzarella production. Veterinary Research Communications, 28, 127-135. DOI: 10.1023/B:VERC.0000045390.81982.4d10.1023/B:VERC.0000045390.81982.4d
DOI: https://doi.org/10.2478/aucft-2021-0019 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 211 - 220
Submitted on: Oct 12, 2021
|
Accepted on: Dec 1, 2021
|
Published on: Dec 30, 2021
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2021 Sylvia Ivanova, Yordanka Ilieva, Pencho Penchev, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.