Uticaj ishrane na sastav mlečne masti

Abstract

The dairy industry has been traditionally paying attention to the total amount of fat in milk, but not to a its composition. However, due to market trends aimed at the 'healthy food' in the western countries, milk and milk products are on the 'black list' because of high composition of saturated fatty acids. The change of the composition of fatty acids in milk is more difficult that the change in pork, chicken fat and eggs for two basic reasons: 1. unsaturated dietary fatty acids are hydrogenated (saturated) by ruminal microorganisms, 2. dietary fats, especially unsaturated oil, have depressing effect on the percent of milk fat. The aim set by this paper was to describe some of milk fat properties and to present examples of how the composition of milk fatty acids can be changed.Već tradicionalno industrija mleka vodi računa o ukupnoj količini masti u mleku, dok se na sastav masti usredsređuje mala ili beznačajna pažnja. Međutim, zbog tržišnog trenda usmerenog na upotrebu 'zdravstveno bezbedne hrane' u zemljama zapadne hemisfere, mleko i mlečni proizvodi su uslovno rečeno, stavljeni na crnu listu zbog visokog sadržaja zasićenih masnih kiselina. Promena masno kiselinskog sastava mleka je teža nego u svinjskom i pilećem mesu i jajima, iz dva osnovna razloga: 1. mikroogranizmi u buragu vrše hidrogenaciju nezasićenih u zasićene masne kiseline 2. masti hrane, a naročito nezasićena ulja, imaju depresivan uticaj na procenat mlečne masti. Cilj ovog rada je da opiše osobine mlečne masti i da prikaže primere kako bi se mogao menjati sastav masnih kiselina u mleku