Physicochemical composition, atherogenic index and prevantive lipid of buffalo youghurt after technological treatment and preservation
2010
Ivanova, S., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Nacheva, I., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Dimov, K., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Tsvetkov, T., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
The physicochemical composition and the content of fatty acids in the mild fat of buffalo yoghurt after lyophilization and treatment with gamma rays with doses 2 and 4 kGó has been studied. A comparatively constant physicochemical composition of the buffalo yoghurt after treatment by the two technological methods and preservation for six months has been established. The indices atherogenic index - AI and lipid preventive score - LPS have been used for determining of the quality of the buffalo yoghurt. The studied buffalo milk fat after lyophilization and gamma irradiation has a relatively low atherogenic index which is a nutritionally valuable factor in relation to the risk of cardio vascular diseases. The buffalo yoghurt has a high lipid preventive score which is an index of a relatively high content of saturated fatty acids and low concentration of unsaturated fatty acids.
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