Home > Search Results: MAŠKOVÁ, Gabriela
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Fatty acid composition of bovine milk and milk products
 MAŠKOVÁ, Gabriela
The thesis deals with changes in proportion of fatty acids in bovine milk. The aim of this study was to assess the profile of fatty acids in milk and subsequently in yoghurt produced from it. The thesis also evaluates the influence of breeding management, breed as well as region. The results of the thesis confirmed that processing of milk into yoghurt has little to no effect on fatty acids profile and proportion of fatty acids is stable. Processing milk into yoghurt alters nutritional value of the product only minimally and the changes in fatty acids profile are not statistically relevant. Profile of fatty acids in the end product was mostly influenced by breeding management, where nutritionally most valuable milk and therefore yoghurt comes from grazing dairy cows. Breed itself has influence more over content of main elements, such as fat or protein content, in milk rather than over fatty acids profile. Influence of region tightly relates to breeding management where in highlands pasturing is more common and in lowlands it is more common to have dairy cows in stables.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English