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THE COMPOSITION OF FATTY ACIDS IN MILK FERMENTED DRINKS PRODUCED FROM A DIFFERENT STARTER CULTURES

DOI: 10.19202/j.cs.2016.01.15

Keywords:

fermented milk drinks, starter cultures, fatty acids, CLA, trans isomers.

Summary
This study was aimed at evaluating the effect of selected starter cultures on fatty acid composition and cis9trans11 C18:2 acid and C18:1 and C18:2 trans isomers in fermented milk drinks. Analyses were carried out on normalized milk prepared for the production of fermented milk drinks and on fermented products produced from this milk. The fermented milk drinks were produced with three different starter cultures (Ceska-star Y508. YC-X11 and ABT-1). Fatty acid composition was determined with the GC method on a 100-m capillary column with CP Sil 88 phase.
The study demonstrated that the fatty acid profile of all fermented milk drinks produced with various starter cultures was similar to the profile of milk used for their production.
The starter cultures applied in the study did not cause an increase in the concentration of conjugated linoleic acid cis9trans11 C18:2 (CLA) in the fermented milk drinks. The total content of C18:1 and C18:2 trans isomers in fermented milk drinks and milk were at a similar levels.

Beata PASZCZYK1, Waldemar BRANDT2
University of Warmia and Mazury in Olsztyn
Faculty of Food Sciences
1 Department of Commodities Sciences and Food Research
2 Department of Dairy Science and Quality Management

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