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Research Journal of Pharmacy and Technology
Year : 2018, Volume : 11, Issue : 10
First page : ( 4349) Last page : ( 4356)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2018.00796.5

Characteristics of Fat Milk Iraqi Buffalo (Bubalus bubalis)

Alfekaiki Dhia F.*

Basra University, Agriculture Faculty Food Science Department Food Research and Consumer Protection Laboratories, Basra-Iraq

*Corresponding Author E-mail: alfekaiki@yahoo.com

Online published on 20 December, 2018.

Abstract

Buffalo milk is the most prevalent milk in the south Iraq. Few studies have focused on the physical and chemical properties of the Iraqi buffalo milk fat, in this study focus on fatty acid of Iraqi buffalo milk and the yogurt produced from it. The fatty acids and its ratio were diagnosed by GC-MS, the Results showed that the yogurt made from the starter Y480 contained higher amounts of fatty acids compared with the milk used in the industry, alsothe fat of the buffalo milk was characterized by containing important biological fatty acids more than fat of cows milk. Evaluated the total content of conjugated linoleic acid (CLA)of buffalo milk fat compared with cow milk fat treated with linoleic acid isomerase was for different incubation periods. The period of 30minute showed higher CLA for bothtypes. The Antoxidative activity, Chelating offerrous ion, reducing force and hydrogen peroxide were also evaluated. The Results showed that buffalo milk fat was superior in all studied properities compared with cow milk fat.

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Keywords

Buffalo milk, Fatty acids, Antioxidants, Gas chromatography mass spectrometer GC-MS, Yoghurt.

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