Study of the influence of cow breed on the fatty acid composition of milk fat and the characteristics of its melting

Abstract

The article examines the influence of cow breed on the fatty acid composition of milk fat and on the characteristic indicators of milk fat melting in the form of the ratio of temperatures of thermal effects and the area under the melting curves obtained using the method of differential scanning calorimetry (DSC). Using two-factor analysis of variance, it was revealed that the breed significantly influenced the mass concentrations of fatty acids (FAs) C12:0, C14:1, C16:0. C18:0, C18:1 and the ratio of mass concentrations of fatty acids oleic (C18:1) to myristic (C14:0), stearic (C18:0) to lauric (C12:0) acid; oleic and linolenic to lauric, myristic, palmitic and stearic acid. At the same time, using multivariate regression analysis, it was revealed that individual indicators of fatty acid composition do not significantly affect the thermophysical parameters of melting, however, the total influence of some acids made it possible to obtain regression equations that quite accurately describe the experimental data, taking into account the relative scatter of the experimental data relative to the theoretically predicted ones.