The milk fat triglycerydes composition determination using the gas chromatography

Poznato je da trigliceridi čine 97-98% od ukupnih lipida mlijeka. Na sastav triglicerida mliječne masti, odnosno zastupljenost pojedinih masnih kiselina u njima, pored životinjske vrste utječu i: način uzgoja, ishrana (sastav i plan), laktacija, godišnje doba, klima i stupanj kretanja. Za određivanje trigliceridnog sastava mliječne masti korištena je visoko-temperaturna gasna kromatografija. Ispitan je veći broj uzoraka kravlje i ovčje mliječne masti. Dobijeno je dobro razdvajanje triglicerida prema broju ugljenikovih atoma u acilnom lancu triglicerida. Kvalitetu razdvajanja potvrđuje i činjenica da su razdvojeni i trigliceridi sa neparnim brojem ugljenikovih atoma. Usporedbom plinskih kromatograma sastava triglicerida različitih uzoraka mliječne masti mogu se dobiti podaci o porijeklu, kvaliteti i eventualnom dodatku biljnog ulja ili animalne masti, posebno ako je dodatak iznad 10%.It is known that triglycerides comprise 97-98% of the total milk lipids. Composition of milk fat triglycerides i.e. the percentage of individual fatty acids in them are effected by the species, as well as by the breeding, composition and plan of feeding, lactation, season, climate and agitation. Determinations of triglyceride composition of milk fats have been carried out by high-temperature gas chromatography. Great number of samples of cow and sheep milk fats have been analyzed. Separation of triglycerides proved to he satisfactory according to the number of carbon atoms in acyl chain of triglycerides. The obtained quality of separation is also proved by the fact that even triglycerides with an odd number of carbon atoms have been separated. Comparison of gas chromatograms of the composition of triglycerides from different samples of milk fat can give the data on the origin, quality and possible addition of vegetable oil or animal fat, particularly if the addition exceeds 10%

Investigation of possibilities of milk fat supstitution with interesterified fats into the milk products

Karakteristike masti su funkcija dvaju bitnih faktora: sastava masnih kiselina i sastava triglicerida. Za dobivanje masti odgovarajućeg sastava u industriji ulja se koriste četiri tehnološka postupka: hidrogenacija, interesterifikacija, frakcioniranje i miješanje. Proces interesterifikacije pruža široke mogućnosti za promjenu sastava trigliceida i fizikalnih osobina u masti. Rezultati ove studije pokazuju da se »random« interesterifikacijom mješavine svinjske masti i kokosovog ulja može dobiti proizvod koji je po svojim fizikalnim karakteristikama i sastavu triglicerida vrlo sličan mliječnoj masti. Jedan od proizvedenih uzoraka interesterificirane masti upotrijebljen je za supstituciju dijela mliječne masti (10, 20, 30 i 50%). Kvark odnosno mliječni desert proizveden od tako modificiranog mlijeka imao je isti kemijski sastav, kao da je proizveden od normalnog mlijeka te normalan izgled, boju i konzistenciju, uz neznatna odstupanja u okusu i mirisu kod proizvoda s većim postotkom zamijenjene masti.The characteristics of fats are junction from two essential factors: com-position of fatty acids and composition of triglycerides. To obtain the corresponding composition, the oil industry uses four (4) technological processes: hydrogenation, interesterification, fractionation and mixing of certain sorts of fats. The process of interesterification gives extra high possibilities in this field leading to the change of triglycerides composition and physical characteristics of fats. Use of the mentioned technological process enables getting fat with not only physical properties, but also adequate triglycerides composition is very alike milk fat. The results of this study showed that physical characteristics and triglycerides composition of fats obtained by random interesterification of the mix: lard — coconut fat, were similar to that from milk fat