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- W2240003261 abstract "For the determination of the optimal percentage of fish oil is necessary to be added to the milk to set the limit of the optimal concentration of embedding three essential fatty acids which are representative of both the composition of the milk and fish oil. He watched the fish oil incorporation of milk fat globule so as to avoid loss of essential fatty acids in whey and better assimilation of their body, being known that milk fat is assimilated to 98% by it. For incorporating fish oil into sheep's milk, raw material, was homogenisation 70 ° C and a pressure of 200 bar., When scission occurs fat globule membrane and the oil adheres to milk fat. Later on fat globule membrane is restored and includes essential fatty acids with fish oil. For research we used four samples of cheese made from milk with added fish oil with added progressively as a percentage of 0.05%, 0.10% and 0.15%. Fatty acids analysis was performed by gas chromatography and their embedding degree globule of fat in cheese was determined statistically by Anova method and comparison method ROC curves (Receiver Operator Characteristic = Operating Characteristics). The following values were obtained for enclosing the theoretical the threshold: linoleic acid- 0.1600%; linolenic acid- 0.1716%; and for γ-linolenic acid- 0.4668%." @default.
- W2240003261 created "2016-06-24" @default.
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- W2240003261 date "2014-01-01" @default.
- W2240003261 modified "2023-09-24" @default.
- W2240003261 title "The optimal range of embedding the essential fatty acids from fish oil in the fat globule of fresh cheese in brine." @default.
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