Detection of milk fat in dairy products — an alternative approach
Аутори
Bajčić, AleksandarTrbović, Dejana
Vasilev, Dragan
Đorđević, Vesna
Branković Lazić, Ivana
Silađi, Čaba
Petronijević, Radivoj
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.
Кључне речи:
Dairy products / Butyric acid / Milk fatИзвор:
Meat Technology, 2023, 64, 2, 285-288Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200050 (Институт за хигијену и технологију меса, Београд) (RS-MESTD-inst-2020-200050)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Bajčić, Aleksandar AU - Trbović, Dejana AU - Vasilev, Dragan AU - Đorđević, Vesna AU - Branković Lazić, Ivana AU - Silađi, Čaba AU - Petronijević, Radivoj PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3765 AB - Milk fat is a highly valuable product, which is why accurate determination of its content in milk and milk products is very important. The use of the GC-FID method in our study proved to be very precise, as in the case of other authors, which signifies the importance of using this method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid composition with particular attention to butyric acid. Butyric acid contents were in the range from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77 in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential for laboratories that must conduct analyses for food production, quality control during production, and inspection tasks for the import and export of these food products. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Detection of milk fat in dairy products — an alternative approach VL - 64 IS - 2 SP - 285 EP - 288 DO - 10.18485/meattech.2023.64.2.53 ER -
@article{ author = "Bajčić, Aleksandar and Trbović, Dejana and Vasilev, Dragan and Đorđević, Vesna and Branković Lazić, Ivana and Silađi, Čaba and Petronijević, Radivoj", year = "2023", abstract = "Milk fat is a highly valuable product, which is why accurate determination of its content in milk and milk products is very important. The use of the GC-FID method in our study proved to be very precise, as in the case of other authors, which signifies the importance of using this method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid composition with particular attention to butyric acid. Butyric acid contents were in the range from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77 in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential for laboratories that must conduct analyses for food production, quality control during production, and inspection tasks for the import and export of these food products.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Detection of milk fat in dairy products — an alternative approach", volume = "64", number = "2", pages = "285-288", doi = "10.18485/meattech.2023.64.2.53" }
Bajčić, A., Trbović, D., Vasilev, D., Đorđević, V., Branković Lazić, I., Silađi, Č.,& Petronijević, R.. (2023). Detection of milk fat in dairy products — an alternative approach. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 285-288. https://doi.org/10.18485/meattech.2023.64.2.53
Bajčić A, Trbović D, Vasilev D, Đorđević V, Branković Lazić I, Silađi Č, Petronijević R. Detection of milk fat in dairy products — an alternative approach. in Meat Technology. 2023;64(2):285-288. doi:10.18485/meattech.2023.64.2.53 .
Bajčić, Aleksandar, Trbović, Dejana, Vasilev, Dragan, Đorđević, Vesna, Branković Lazić, Ivana, Silađi, Čaba, Petronijević, Radivoj, "Detection of milk fat in dairy products — an alternative approach" in Meat Technology, 64, no. 2 (2023):285-288, https://doi.org/10.18485/meattech.2023.64.2.53 . .