Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt
Keywords:
buffalo yoghurt, milk fat, fatty acid composition, lyophilization, gamma sterilizationAbstract
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.
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