CC BY
11
Tadeusz Grega, Marek Sady, Marta Turotszy, Marek Bauc©
Department of Animal Product Technology, Food Technology Faculty, University of
Agriculture in Krakow, Poland
THE DAIRY PRODUCTS QUALITY OBTAINED FROM ECOLOGICAL
FARMS
Abstract
The investigations were performed on the chosen characteristics of fat and proteins profile ofproducts from ecological farms as: butter, cream and quark. These products were hand made according to traditional recapture. The such parameter were investigated: base chemical composition, fatty acids profile, protein composition (quark), mineral composition (quark), flavor compounds, sensory characteristic (butter), hardness (butter). These observations were performed in relation to season year. The season of the year affected significantly a composition of evaluated milk products (butter, cream, quark). The higher concentration of nutritional components were stated in products from winter period. During the summer period analyzed products were characterized by higher nutritive value offat. It was stated that each of evaluated products was high appreciated in relation to its quality and functional ingredients.
Key words: ecological products, quality of butter, cream quark
Introduction
The interests in functional products application is still increasing in Poland and other EU country. The milk and dairy products play an important role in these group of food (Faber 2006). Besides industry production, the functional products are manufactured in ecological farms as well. The raw material for this production is milk obtained from domestic cattle breeds (Polish Red, Simental) in specific circumstances of environment (Faber 2006). There are many products manufactured by traditional way in local farm (cream, cottage cheese, butter), especially hand made (Barlowska 2007). The raw material for its is a non-pasteurized cows milk (Bariowska and Litwinczuk, 2006).
Task, the aim of article
The purpose of this paper was evaluation of chosen milk products obtained from ecological farm (butter, cream, quark). The evaluation were performed on the basis of quality of these products and fat and protein composition.
Material and methods
The experiment was performed on the samples of butter, cream and quark. These products were obtained from ecological farm (10 samples - 5 in winter and 5 in summer season) each kind of products. Such parameters was investigated:
© Tadeusz Grega, Marek Sady, Marta Turotszy, Marek Baue, 2009 336
1. Butter quality: organoleptic value, water, fat, solid-non-fat level, serum pH (PN-A-86207: 1980), diacethyl (Pien 1974), acetaldehyde (Lees and Jago, 1969), hardness (texture analyzer TA-XT2), fat profile - chromatography method (Chaluard et al. 1991)
2. Cream quality: pH, titration acidity, fat level (PN-A-86207: 1980), diacethyl (Pien 1974), acetaldehyde (Lees and Jago, 1969), fat profile -chromatography method (Chaluard et al. 1991)
3. Quark quality: water, protein, fat, fat in dry matter (milkoscan), titration acidity (PN-A-86207: 1980), diacethyl (Pien 1974), acetaldehyde (Lees and Jago, 1969), Ca, Cd, P, Pb (AAS type PN 9100X), N-ammonium (PN-A-86232 1973), free fatty acids - FFA (Huerta-Gonzalez and Wilby, 2001), fat profile - chromatography method (Chaluard et al. 1991), protein fraction composition (electrophoresis method) (Faber, 2006).
Obtained results were subjected to statistical analysis with Statistica 6.0 (StatSoft) software. The differences between the means value was analyzed using the Duncan test.
Results of research
The obtained data are presented in Tables 1-6. It was shown that in summer season the butter contains more water, solid-non-fat, diacethyl, acetaldehyde comparing level of these parameters in winter period (Table 1). According to the Polish standard level of the water content in butter can fluctuated in range 16-24%, fat content is ranging 80-82% and serum pH 4,5-6,9. The diacethyl and acetaldehyde level were similar to concentration which is found in fermented milks and varied in range (mg/l) 2,5-41,0 (acetaldehyde) and 0,4-1,3 diacethyl (Sady 2003). The hardness of investigated butter was similar as reported Wawrzynczak et al. (2005) and oscillated in range 568,18 to 871,66 [G]. Organoleptic value of butter was similar to data cited by these authors too (4,3-4,4 points).
Table 1. Quality of butter depending of season (n=200; x ± SD).
Parameter Autumn-Winter Spring-Summer
Sensory evaluation (pkt) 4,55 ± 0,21 a 4,66 ± 0,18 a
Water content (%) 16,79 ± 2,52 a 17,10 ± 2,12 a
Fat content (%) 81,68 ± 4,12 81,25 ± 4,15
Solid-non-fat content (%) 1,62 ± 0,18 a 1,76 ± 0,22 a
Serum pH 4,61 ± 0,32 4,52 ± 0,49
Diacethyl level (mg/cm3) 1,10 ± 0,25a 1,20 ± 0,18 a
Acetaldehyde (mg/cm3) 5,22 ± 0,48a 5,80 ± 0,37 a
Hardness (G) 871,66 ± 59,16 A 568,18 ± 46,12 A
a - p<0,05 A- p<0,01;
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Fat profile of butter is presented in Table 2. It was shown that the levels of saturated fatty acids (SFA) and cholesterol were higher during the winter than the summer period, in opposite to mono-unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including CLA. This tendency was related with the lypolysis, the amount of free fatty acids (FFA) increased during the summer.
Table 2. Butter fat composition depending of season (n=200; x ± SD).
Parameter Autumn-Winter Spring-Summer
Saturated short- and medium-chain fatty acids (%) 71,02 ± 2,05A 61,28 ± 1,25 A
Mono-unsatureted longchain fatty acids (%) 23,20 ± 1,05 A 31,50 ± 1,09 A
Polyunsaturated long chain fatty acids (%) 5,88 ± 0,40 A 8,82 ± 0,88 A
CLA (%) 0,98 ± 0,09 A 1,48 ± 0,11 A
Cholesterol (mg/100g) 268,02 ± 22,0 A 192,86 ± 27,0 A
FFA (^eq/cm3) 0,88 ± 0,06 A 1,60 ± 0,08 A
a - p<0,05 A - p<0,01;
Zegarska et al. (1998) showed significant differences in composition of milk fatty acids between summer and winter periods. It was proved that in investigated samples of cream such parameters as: acidity and flavor substances were increased during the summer period (Table 3-4). At the same time higher level of MUFA, PUFA, FFA, and CLA opposite to cholesterol and SFA was noted. The similar results obtained Faber (2006).
Tabela 3. Chemical composition of cream depending of season (n = 200; x ± SD).
Parameter Autumn-Winter Spring-Summer
pH 4,68 ± 0,47 A 4,54 ± 0,38 A
Acidity (°SH) 31,30 ± 0,09 a 35,51 ±3,88 a
Fat (%) 26,01 ± 3,92 26,11 ± 3,87
Acetaldehyde (mg/cm3) 2,02 ± 0,20 a 2,92 ± 0,23 a
Diacethyl (mg/cm3) 1,14 ± 0,12 a 1,31 ± 0,19 a
a - p<0,05 A - p<0,01;
Table 4. Cream fat composition depending of season (n = 200; x ± SD)
Parameter Autumn-Winter Spring-Summer
Saturated short- and medium-chain fatty acids (%) 69,25 ± 1,07 A 58,79 ± 2,02 A
Mono-unsatureted longchain fatty acids (%) 21,15 ± 10,8 A 32,16 ± 1,11 A
Polyunsaturated long chain fatty acids (%) 8,89 ± 0,38 A 10,64 ± 0,56 A
CLA (%) 1,06 ±0,08 A 1,52 ± 0,09 A
Cholesterol (mg/100g) 262,16 ± 18,0 A 189,91 ± 22,0 A
FFA (^eq/cm3) 0,91 ± 0,07 A 1,72 ± 0,09 A
a - p<0,05 A - p<0,01;
It was stated that between quark composition from different year season exists significant differences. Quark made from milk of summer period was characterized by lower level of water, fat, Ca, P, Cd, Pb in opposite to those one produced in winter. On the other hand such parameters as: flavor substances, ammonium nitrogen, acidity and lypolysis level were higher in quark from summer season (Table 5).
The analysis of the fat and protein profile showed that the season of year is a important factor affecting its level (Table 6). The main part (90%) of total quark proteins exists as a particular fractions of casein. The level of each estimated protein
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fraction was higher during winter period. It could be explained by the lower level of milk yield in this period and in consequence a higher concentration of basic parameters of milk (Farot, 2001). During the summer period, pasture feeding affected an increasing level of unsaturated bonds in milk fat particle. The reflection of this fact is that such analyzed parameters of fat quark as amounts of MUFA, PUFA including CLA) were greater in summer, opposite to SFA and cholesterol contents in quark fat, which were . The same tendency was noted by Faber (2006). This author showed similar data in the such parameters as: ammonium nitrogen, FFA and flavor substances. The level of Ca, P, Cd, Pb in investigated quark was supported by data cited by W^glarzy (2005).
Table 5. Quark composition depending of season (n = 200; x ± SD)
Parameter Autumn-Winter Spring-Summer
Water (%) 72,63 ± 4,28 a 71,59 ± 6,02 a
Total protein (%) 12,62 ± 1,52 a 13,68 ± 1,21 a
Fat (%) 18,88 ± 2,06 A 13,02 ± 2,21 A
Fat content in dry matter (%) 58,06 ± 7,12 A 51,09 ± 5,21 A
Acidity (°SH) 79,22 ± 7,31 a 89,81 ± 8,16 a
Acetaldehyde (mg/cm3) 0,69 ± 0,08 a 0,89 ± 0,1 A
Diacethyl (mg/cm3) 0,61 ± 0,11 A 0,83 ± 0,13 A
Ca (mg%) 102,16 ± 7,15 a 96,12 ± 6,18 a
P (mg%) 212,06 ± 9,28 a 198,77 ± 7,02 a
Cd (mg/kg sm) 0,004 ± 0,0002 a 0,003 ± 0,0004 a
Pb (mg/kg sm) 0,07 ± 0,001 a 0,05 ± 0,001 a
N-ammonium (mg/100g) 11,88 ± 0,87 a 13,05 ± 1,07 a
FFA (^eq/cm3) 9,16 ± 0,22 a 10,08 ± 0,28 a
a - p<0,05 A - p<0,01;
Table 6. Protein fraction and fat composition of quark depending of season _(n = 200; x ± SD)_
Parameter Autumn-Winter Spring-Summer
K-casein (%) 0,340 ± 0,18 A 0,280 ± 0,12 A
P-casein (%) 0,801 ± 0,15 A 0,601 ± 0,199 A
a-casein (%) 1,12 ± 0,11 a 1,10 ± 0,08 a
P-lactoglobulin (%) 0,328 ± 0,16 a 0,315 ± 0,17 a
a-lactoalbumin (%) 0,230 ± 0,16 A 0,910 ± 0,13 A
Saturated short- and medium-chain fatty acids (%) 70,16 ± 12,6 A 60,81 ± 11,8 A
Mono-unsatureted longchain fatty acids (%) 23,06 ± 3,98 A 30,02 ± 4,01 A
Polyunsaturated long chain fatty acids (%) 5,71 ± 0,20 a 8,09 ± 0,23 a
CLA (%) 1,02 ± 0,10 A 1,58 ± 0,18 A
Cholesterol (mg/100g) 91,88 ± 9,86 A 68,12 ± 10,09 A
a - p<0,05 A - p<0,01;
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Conclusion
1. The season of the year affected significantly a composition of evaluated milk products (butter, cream, quark).
2. The higher concentration of nutritional components were stated in products from winter period.
3. During the summer period analyzed products were characterized by higher nutritive value of fat.
Reference
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2. Barfowska J., Litwinczuk Z. 2006. Technological usefulness of milk from two local breeds maintained in the regions with great grassland share. Arch. Tierz. Dummersdorf 49, Spec Issue, 207-213.
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Summary
The investigations were performed on the chosen characteristics of fat and proteins profile ofproducts from ecological farms as: butter, cream and quark. These products were hand made according to traditional recapture. The such parameter were investigated: base chemical composition, fatty acids profile, protein composition (quark), mineral composition (quark), flavor compounds, sensory characteristic (butter), hardness (butter). This observations were performed in relation to season year. The season of the year affected significantly a composition of evaluated milk products (butter, cream, quark). The higher concentration of nutritional components were stated in products from winter period. During the summer period analyzed products were characterized by higher nutritive value offat. It was stated that each of evaluated products was high appreciated in relation to its quality and functional ingredients.
Cmammx nadiumna do pedaxuii 24.03.2009
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