Analysis of the Fatty Acid Profile in Cream, Buttermilk Fractions, and Anhydrous Milk Fat: Influence of Physicochemical and Microbiological Parameters on the Fatty Acid Profile
Source abstract
Abstract
This study analyzes the impact of physicochemical parameters on the microbiological and fatty acid profiles of cream, buttermilk, and anhydrous milk fat. Using gas chromatography coupled with mass spectrometry (GC-MS), the fatty acids present in these dairy products were qualitatively determined, highlighting the differences associated with the processing stages. Specifically, the distribution of short-chain, medium-chain, and long-chain fatty acids, such as butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic, and linoleic acids, were analyzed, assessing their nutritional implications. The microbiological composition of the samples was also analyzed using MALDI-ToF MS. The presence of lipolytic bacteria, such as Serratia monocytogenes, which can negatively impact the oxidative stability of fats, was detected. The results show that both environmental and processing conditions significantly affect the quantity and quality of fatty acids, thereby influencing the overall dietary value of dairy products. These findings offer insight into developing improved dairy product formulations that may lead to enhancement of their health benefits.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Advanced Chemical Sensor Technologies · Meat and Animal Product Quality · Probiotics and Fermented Foods
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, ul. Gagarina 7, 87-100 Toruń, Poland
Polmlek Grudziądz Sp. z o.o., ul. Magazynowa 8, 86-300 Grudziądz, Poland
Funding
Ministry of Science and Higher Education
References (50)
Show source-provided references
1. Chandan, R.C. (2011). Dairy ingredients for food processing: An overview. Dairy Ingredients for Food Processing, Blackwell Publishing.10.1002/9780470959169 ↗
2. Kailasapathy, K. (2015). Chemical composition, physical, and functional properties of milk and milk ingredients. Dairy Processing and Quality Assurance, Blackwell Publishing.10.1002/9781118810279.ch04 ↗
3. NIIR Board (2013). Modern Technology of Milk Processing & Dairy Products, NIIR Project Consultancy Services.
4. Achaw, O.W., and Danso-Boateng, E. (2021). Milk and dairy products manufacture. Chemical and Process Industries: With Examples of Industries in Ghana, Springer International Publishing.10.1007/978-3-030-79139-1 ↗
5. The role of lactic acid bacteria in milk fermentation
6. Illingworth, D., Patil, G.R., and Tamime, A.Y. (2009). Anhydrous Milk Fat Manufacture and Fractionation. Dairy Fats and Related Products, Blackwell Publishing.10.1002/9781444316223.ch6 ↗
7. Characterization of buttermilk serum fractions and their effect on rennet-induced coagulation of casein micelle dispersions10.1016/j.idairyj.2017.08.006 ↗
8. Fatty acid profile and mineral content in milk from cows of various breeds over spring-summer feeding period
9. Feed and animal factors influencing milk fat composition10.3168/jds.S0022-0302(93)77508-6 ↗
10. Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions10.3168/jds.2008-1652 ↗
11. Kelly, A.L., and Fox, P.F. (2012). Biochemistry of milk processing. Food Biochemistry and Food Processing, John Wiley & Sons, Inc.10.1002/9781118308035.ch25 ↗
12. Milk Fatty Acids Profile and the Impact on Human Health
13. Functional Roles of Fatty Acids and Their Effects on Human Health10.1177/0148607115595980 ↗
14. Fatty acids in bovine milk fat10.3402/fnr.v52i0.1821 ↗
15. Sharma, G., Prakash, D., Gupta, C., Prakash, D., and Sharma, G. (2014). Phytochemicals of nutraceutical importance: Do they defend against diseases, Phytochemicals of Nutraceutical Importance.10.1079/9781780643632.0000 ↗
16. Different levels of supplied energy for lactating cows affect physicochemical attributes of milk
17. Functional Components of Milk Produced by Polish Black-And-White, Polish Red and Simmental Cows
18. MH, K. (1984). Handbook of Chromatography, CRC Press.
19. Development of a simple method for the quantitative determination of fatty acids in milk with special emphasis on long-chain fatty acids
20. Optimizing Milk Quality and Shelf Life: Investigating Refrigeration Effects on Fatty Acid and Protein Profiles10.1021/acsfoodscitech.3c00468 ↗
21. Bruker Daltonics (2012). MALDI Biotyper 3.1 User Manual, Bruker Daltonics.
22. Czeszewska-Rosiak, G., Złoch, M., Radosińska, M., Florkiewicz, A.B., Tretyn, A., and Pomastowski, P. (2024). The usefulness of the MALDI–TOF MS technique in the determination of dairy samples’ microbial composition: Comparison of the new EXS 2600 system with MALDI Biotyper platform. Arch. Microbiol., 206.10.1007/s00203-024-03885-w ↗
23. Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream10.1016/j.idairyj.2020.104777 ↗
24. Characterisation of selected emulsion phase parameters in milk, cream and buttermilk
25. Bumbadiya, M.R., Maji, S., Sao, K., and Ranvir, S.G. (2023). Butter Oil (Ghee): Composition, Processing, and Physicochemical Changes during Storage. The Chemistry of Milk and Milk Products, Apple Academic Press.10.1201/9781003340706-10 ↗
26. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt10.1186/s12944-020-01263-1 ↗
27. The effect of storage temperature and duration on the microbial quality of bulk tank milk10.3168/jds.2015-10495 ↗
28. Development of probiotic yogurt: Effect of strain combination on nutritional, rheological, organoleptic and probiotic properties10.1007/s13197-020-04238-3 ↗
29. Butyric acid released during milk lipolysis triggers biofilm formation of Bacillus species10.1016/j.ijfoodmicro.2014.04.013 ↗
30. Glycosphingolipids from bovine milk and milk fat globule membranes: A comparative study. Adhesion to enterotoxigenic Escherichia coli strains10.1515/BC.2009.003 ↗
31. Binding of Staphylococcus aureus to milk fat globules increases resistance to penicillin-G10.1017/S0022029996002026 ↗
32. The milk fat globule membrane10.1016/0304-4157(75)90011-8 ↗
33. Teh, K.H., Flint, S., Brooks, J., and Knight, G. (2015). Biofilms in the Dairy Industry, John Wiley & Sons.10.1002/9781118876282 ↗
34. Thierry, A., Collins, Y.F., Mukdsi, M.A., McSweeney, P.L., Wilkinson, M.G., and Spinnler, H.E. (2017). Lipolysis and metabolism of fatty acids in cheese. Cheese, Academic Press.10.1016/B978-0-12-417012-4.00017-X ↗
35. Lipoprotein lipase and lipolysis in milk10.1016/j.idairyj.2005.08.011 ↗
36. The effect of the introduction of automatic milking systems on milk quality10.3168/jds.S0022-0302(00)75077-6 ↗
37. Characteristics of proteinases and lipases produced by seven Bacillus sp. isolated from milk powder production lines10.1016/j.idairyj.2003.10.006 ↗
38. Evaluation of psychrotrophic behavior and lipolytic and proteolytic activity of Bacillus cereus isolated from refrigerated dairy products10.4025/actascitechnol.v35i1.13752 ↗
39. Bacterial Population of Raw Milk and Their Proteolytic and Lipolytic Activities
40. Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk10.1016/j.idairyj.2015.04.005 ↗
41. Bacterial lipases: A review on purification and characterization10.1016/j.pbiomolbio.2017.07.014 ↗
42. An extra-cellular alkaline metallolipase from Bacillus licheniformis MTCC 6824: Purification and biochemical characterization10.1016/j.foodchem.2008.01.026 ↗
43. Selective enrichment of n−3 polyunsaturated fatty acids with C18–C20 acyl chain length from sardine oil using Pseudomonas fluorescens MTCC 2421 lipase10.1016/j.foodchem.2008.09.029 ↗
44. Process optimization for production and purification of a thermostable, organic solvent tolerant lipase from Acinetobacter sp. AU0710.1016/j.bjm.2015.04.002 ↗
45. Detection and impact of protease and lipase activities in milk and milk powders10.1016/S0958-6946(02)00171-1 ↗
46. Biodiversity of culturable psychrotrophic microbiota in raw milk attributable to refrigeration conditions, seasonality and their spoilage potential10.1016/j.idairyj.2016.02.042 ↗
47. Spoilage potential of a heat-stable lipase produced by Serratia liquefaciens isolated from cold raw milk10.1016/j.lwt.2020.109289 ↗
48. and Halpern, M. Culturable psychrotrophic bacterial communities in raw milk and their proteolytic and lipolytic traits10.1128/AEM.00866-07 ↗
49. Biochemical properties of cloned lipases from the Pseudomonas family10.1016/0005-2760(95)00117-U ↗
50. Purification and properties of heat-stable extracellular protease from Pseudomonads fluorescens BJ-1010.1007/s13197-012-0620-4 ↗