| Abstrakt: |
An analysis of the fatty acid composition of 2% kefir obtained from goat’s milk (Bulgarian White Dairy Breed) has been carried out. The data shows, that the level of saturated and monounsaturated fatty acids in kefir does not differ significantly from that in the starting milk. A slight increase in their quantity has been registered, by 0,71g/100g fat for the saturated ones and by 0,87g/100g fat for the monounsaturated ones, in the final fermented product, respectively. The polyunsaturated fatty acids level in kefir reduces by 1,15g/100g fat, in terms of their content in the raw material. The ω-3 and ω-6 essential fatty acids content is low in both the starting milk and the resulting product. The kefir atherogenic index possesses a lower value (1,22), than that of the raw material index (1,34), which determines the fermented product as healthier with respect to the lipid content. The lipid preventative score values of the test samples are almost identical, 93,16g/100g product and 93,71g/100g product, respectively. Goat’s milk and fermented kefir product can be identified as products of distinct health effects, based on their lipid composition data. [ABSTRACT FROM AUTHOR] |
