Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt
2011
Ivanova, S., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Nacheva, I., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Tsvetkov, Ts., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
The fatty acid composition of the milk fat of buffalo yoghurt after lyophilization and gamma ray treatment with dozes 2 and 4 kGy has been investigated.It has been established that the fatty acid spectrums of these fat contain a considerable number of short, medium and long chain fatty acids.The buffalo milk fat after treatment has fatty acid composition a typical specific quantitative balancing.
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