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Modification of Physicochemical Characteristics of Goat Milk Fat by Feeding Protected High Oleic Sunflower Oil Supplements
Author(s) -
Lee J. H.,
Melton S. L.,
Waller J. C.,
Saxton A. M.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb06329.x
Subject(s) - sunflower oil , food science , casein , oleic acid , chemistry , biochemistry
Protein‐oil supplements containing high oleic sunflower oil (HOSO) and different proteins were prepared and fed to lactating goats. Milk fat from goats on basal diet had 12.5% oleic acid (C18:1n9), but C18:1n9 increased ( P < 0.05) to 19.0% on the keratin protein‐oil supplement diet, 19.2% on the casein protein‐oil supplement diet, and 25.2% on dry casein (DC) protein‐oil supplements diet. Feeding protein‐oil supplements increased ( P < 0.05) levels of triacylglycerols with 46 and 50 carbons in milk fat and decreased ( P < 0.05) solid content in milk fat at 10°C from 34.8% to 23.0% for DC, to 26.5% for casein, and to 29.6% for keratin. The DC protein‐oil supplement diet might produce spreadable butter out of the refrigerator.