Effects of dietary supplements of DHA-enriched micro algae diet on physical and technological properties of dairy cow milk fat
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Date
2023-08-25
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Abstract
This study examined the effect of dietary supplementation of DHA-enriched micro algae diet on
physical and technological properties of dairy milk fat in terms of the dynamic crystallization and
melting behaviour. Two dairy cows were subjected to feeding regime of DHA-enriched micro algae
diet and control diet. The experiment was carried out during 21-d to determine the normal (control)
and DHA-enriched micro algae diet modified milk fat that were taken for further analysis. The
melting and crystallization behaviour of the milk fat from the cows fed control and DHA-enriched
micro algae diets was studied using differential scanning calorimetry (DSC), Q1000 (TA
Instruments, New Castle, DE, United States). DHA-enriched micro algae supplementation strongly
affected the melting and crystallization properties of milk fat. Generally, the onset temperature (°C)
of milk fat crystallization was significantly lower in DHA-enriched milk fat as compared to the
control. The quantity of heat released by fat crystallization expressed as J/g (peak area) was
significantly lower in enriched milk fat. DHA-enriched milk fat also had a lower peak maximum
temperature as compared to control in all samples investigated. All melting curves displayed two peaks (lower melting and higher melting peaks) and for melting peaks, DHA-enriched milk fat
melted at significantly lower temperature as compared to the control indicating an increase in the
degree of unsaturation of milk fat. Melting offset temperature was significantly lower for DHA-
enriched milk fat as compared to the control. It can be concluded that from the results of this study,
micro algae supplementation significantly altered the milk fat composition and positively affected
melting and crystallization behaviour of milk fat.
Description
Asian Food Science Journal Volume 22, Issue 9, Page 131-140,
Keywords
Docosahexaenoic acid, algae diet, milk fat, crystallization, Melting