Fatty acid composition of yogurt drink based on mare's milk-Reference-Cited by-同舟云学术

Fatty acid composition of yogurt drink based on mare's milk

Published:2021-12-30 Issue:4 Volume:24 Page:408-413
ISSN:1997-4736
Container-title:Vestnik MGTU
language:
Short-container-title:Vestnik MGTU

Author:

Kanareykina S. G.¹^ORCID,Kanareykin V. I.²^ORCID,Chernyshenko Yu. N.¹^ORCID,Rakhmatullina I. F.¹

Affiliation:

1. Bashkir State Agrarian University

2. Ufa State Aviation Technical University

Abstract

In accordance with the local climatic conditions and folk traditions in the Republic of Bashkortostan, dairy horse breeding occupies a leading position. Mare's milk is a unique raw material for the production of a wide variety of highly nutritious, complete and easily digestible food products. Scientists recommend mare's milk as a medicinal and dietary product. The paper presents a yogurt recipe developed on the basis of a composition using mare's milk. The composition received patent No 2677219 ( Composition…, 2019 ). It is known that mare's milk fat is rich in polyunsaturated fatty acids, which are of particular physiological importance for the human body. There is a need to ration and ensure a constant intake of polyunsaturated fatty acids of the ω-3 family with food. The purpose of this work is to study the fatty acid composition of yoghurt. To obtain a fermented milk product, milk from Bashkir mares was used as raw material. The production and research of prototypes of yoghurt were carried out on the basis of the Faculty of Food Technologies of the Bashkir State Agrarian University. The determination of the fatty acid composition of the yoghurt sample took place in the accredited testing laboratory centre "Federal Research Centre for Nutrition and Biotechnology" (Moscow). The use of mare's milk allows one to change the fatty acid composition of the finished fermented milk product. Analysis of the fatty acid composition of the sample has showed that it has a high content of oleic, γ-linolenic, α-linolenic and arachidonic acids.

Publisher

FSEI HPE Murmansk State Technical University

Reference12 articles.

1. 1. Dmitruk, E. V., Efimova, E. V., Shlemen, M. M., Vyrina, S. I. 2019. Technological compatibility of raw milk of various animals and its limiting ratio in combined mixtures. Topical issues of processing meat and dairy raw materials, 13, pp. 76-84. (In Russ.)

2. 2. Dunchenko, N. I., Voloshina, E. S., Gavrilova, O. S., Bezrukova, E. A. 2018. Prediction of quality indicators of yoghurts. Dairy Industry, 8, pp. 29-30. (In Russ.)

3. 3. Kanareikin, V. I., Kanareikina, S. G. 2015. Development of yogurt from mare's milk for workers with harmful working. Oil and Gas Business, 6, pp. 467-480. (In Russ.)

4. 4. Kanareikina, S. G., Kanareikin, V. I. Bashkir State Agrarian University. 2019. Composition for obtaining a fermented milk product, Russian Federation, Pat. 2677219. (In Russ.)

5. 5. Kanareikina, S. G., Akhatova, I. A., Kanareikin, V. I. Bashkir State Agrarian University. 2009. Method for the production of yoghurt, Russian Federation, Pat. 2350088. (In Russ.)