EVALUATION OF THE FATTY ACID COMPOSITION OF THE LIPID COMPLEX OF HOLSTEIN COW MILK AND THE BUTTER PRODUCED FROM IT

Abstract

The article presents the results of the studies of the fat phase of milk from cows of the rich-milking Holstein breed and the traditional sweet cream butter produced from it. Samples of raw milk (n=6) of full-grown animals of 4-7 months of lactation in the livestock breeding complex “Zaluzhnoye” of the company OOO “EkoNivaAgro” and samples of butter (n=6) produced by the churning method in OOO “ZemlianskMoloko” of the Voronezh Region were analyzed. The quantitative and qualitative composition of the fat phase in laboratory samples was identified in a certified production laboratory according to the accepted methods GOST 5867-1990 (acid method), GOST 32915-2014 and GOST 31663-2012 (gas chromatography). A fairly high concentration of milk fat was found in raw cow's milk – 3.95%, in traditional butter – 82.5%, that is, the produced product met the reference criteria. The saturation of 15 basic fatty acids, with a mass fraction of more than 0.5% of the total amount identified in cow's milk samples, reached 97.5%, in butter – 97.0%. Saturated fatty acids prevailed in the lipid complex. In raw cow's milk, their relative number was 64.86 %, and in butter – 64.43%, monounsaturated – 27.57 and 27.62%, respectively, polyunsaturated – 3.65 and 3.54%. The variations of fatty acids and the ratio of their methyl ethers in the lipid complex of the studied objects were similar to the reference ranges given in the regulatory documentation. It certifies the authenticity of the studied raw cow's milk and butter.