Fatty acid composition of cultured butter produced using mesophilic and probiotic cultures

Authors

  • Любовь Ярославовна Мусий Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0003-1847-3394
  • Орыся Иосифовна Цисарык Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010, Ukraine
  • Ольга Валерьевна Голубец Research Center for testing products SE "Ukrmetrteststandard" Metrological Street, 4, Kiev, Ukraine, Ukraine
  • Сергей Николаевич Шкаруба Research Center for testing products SE "Ukrmetrteststandard" Metrological Street, 4, Kyiv, Ukraine, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2014.25175

Keywords:

cultured butter, Lbm. acidophilum La-5, fatty acid composition, conjugated linoleic acid

Abstract

The aim of the research was to study the possibility of modeling the composition of fatty acids by lactic acid bacteria in the production of cultured butter. For the cream culturing, fermenting compositions DVS (Chr.Hansen, Denmark) FloraDanica (FD) and Lbm. acidophilum La-5 (La-5) were used. Four groups of cultured butter were produced: I (samples K1, K2, K3 using FD; FD+La-5; La-5) - cream culturing at a temperature of 30ºC; II (K4, K5, K6 using FD; FD+La-5; La-5) - cream culturing at a temperature of 37ºC; III (K7, K8, K9 using FD; FD+La-5; La-5) - physical ripening 8ºC (2 hours) → biological ripening 20ºC (8 hours) → 12ºC (10 hours); IV (K10, K11, K12 using FD; FD+La-5; La-5) - introducing fermenting compositions in butter granule. Sweet butter served as control (S). Fatty acid composition was examined by gas-liquid chromatography method on a gas chromatograph HewlettPackard HP - 6890.

Modeling the fatty acid composition of milk fat lipids in order to increase the trans-11 isomers of fatty acids, endowed with various positive biological properties, is an important scientific task today. Accordingly, modeling the fatty acid composition of butter as the product, which is a milk fat concentrate using the capabilities of lactic acid microflora is of scientific and practical interest.

It was found that the cream culturing affects the isomeric composition of fatty acids. The content of the amount of trans-11 fatty acid isomers was the highest (7.92) in K2 in comparison to 7.56% in S (p<0.05), including cis-9, trans-11 C18:2, reaching the maximum in K2 (p <0.05). The content of trans-11 C18:1 has increased from 5.19 in S to 5.28-5.41% in cultured butter samples, the highest was in K2 (p<0.05). The content of the amount of trans-9 isomers was 1.22 in S, whereas in K2, it was the lowest - 1.02%.

The results of the content of trans-11 isomers in cultured butter samples suggest that at the joint culturing of FloraDanica and Lactobacillus acidophilus they can be synthesized by lactic acid bacteria, culturing temperature plays an important role in this case.

Author Biographies

Любовь Ярославовна Мусий, Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010

Assistant

Department of Technology of milk and milk products

Орыся Иосифовна Цисарык, Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj Pekarska Street, 50, Lviv, Ukraine, 79010

Doctor of Agricultural Sciences, Professor of Technology of milk and milk products

Ольга Валерьевна Голубец, Research Center for testing products SE "Ukrmetrteststandard" Metrological Street, 4, Kiev, Ukraine

Candidate of Agricultural Sciences, Senior Researcher

Сергей Николаевич Шкаруба, Research Center for testing products SE "Ukrmetrteststandard" Metrological Street, 4, Kyiv, Ukraine

Candidate of Agricultural Sciences, research Fellow

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Published

2014-06-20

How to Cite

Мусий, Л. Я., Цисарык, О. И., Голубец, О. В., & Шкаруба, С. Н. (2014). Fatty acid composition of cultured butter produced using mesophilic and probiotic cultures. Eastern-European Journal of Enterprise Technologies, 3(10(69), 58–63. https://doi.org/10.15587/1729-4061.2014.25175

Issue

Vol. 3 No. 10(69) (2014): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Любовь Ярославовна Мусий, Орыся Иосифовна Цисарык, Ольга Валерьевна Голубец, Сергей Николаевич Шкаруба

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