The fatty acid (FA) composition of milk fat can be positively influenced by the modification of dairy farming and the possible selection of raw material for processing. The question arises as to whether the benefits of a better FA composition will be maintained even after processing dairy products. Thus, the aim was to obtain a more favourable FA composition by a targeted selection of cow's milk (grazing vs stabled herds) and then compare FAs of milk and fermented product (yoghurt). Bulk tank milk of grazing herds had significantly better FA composition than milk of stabled herds (for example, C16:0 28.07% vs 32.27%, P < 0.001; C18:3n-3 0.83% vs 0.41%, P < 0.001; C18:2 cis-9, trans-11 (conjugated linoleic acid; CLA) 1.02% vs 0.41%, P < 0.01). The differences between the FAs in milk and yoghurt samples were negligible (in relative values from 0.04% to 5.21%). The correlations between milk and yoghurt for nutritionally important FAs were high, from 0.925 0 (C18:2n-6) to 0.998 8 (CLA; both P < 0.001). The minimal effect of milk fermentation on the original FA composition of milk fat was found. In conclusion, systematic selection of raw cow's milk or modification of farming conditions can also provide a nutritionally desirable composition of final dairy products.

Mammary gland anatomy in small ruminants is very similar to that of cows; however, milk synthesis throughout lactation exhibits many functional particularities in small ruminants compared with that of cows. Goat’s milk is beneficial for human nutrition owing to the fatty acid composition, fat globule size, and conjugated linoleic acid content. As a raw material for dairy products, goat’s milk must be safe for human consumption. The number of mesophilic microorganisms, somatic cells, and selected mastitis pathogens should be limited. A prerequisite for the production of milk of high hygienic quality is the health of the mammary gland. Goat’s milk processing into cheese and other products is in the Czech Republic mostly performed on farms, partly for direct sales to consumers and partly for supplying selected stores. Revenues from dairy commodities represent the most important source of income for dairy goat farms. Mammary gland health has an important effect on the economics of dairy goat farms. Profitability can fall by up to 1/3 owing to indirect effects of udder health problems.

This manuscript details the preparation and characterization of a renewable biocomposite material intended as a soil conditioner based on low-molecular-weight poly(lactic acid) (PLA) and residual biomass (wheat straw and wood sawdust). The swelling properties and biodegradability of the PLA-lignocellulose composite under environmental conditions were evaluated as indicators of its potential for applications in soil. Its mechanical and structural properties were characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Results showed that the incorporation of lignocellulose waste material into PLA increased the swelling ratio of the biocomposite by up to 300%. The application of the biocomposite of 2 wt% in soil enhanced its capacity for water retention by 10%. In addition, the cross-linked structure of the material proved to be capable of swelling and deswelling repeatedly, indicating its good reusability. Incorporating lignocellulose waste in the PLA enhanced its stability in the soil environment. After 50 days of the experiment, almost 50% of the sample had degraded in the soil.

A high somatic cell count (SCC) impacts dairy quality to a large extent. The goal of this work was to investigate differences in goat milk composition and technological parameters according to SCC cut-off (600, 700, 800, and 1000.103/mL). Thirty-four individual milk samples of White Shorthair goats in a similar stage of lactation were investigated. The first differences in milk quality appeared already at SCC cut-off of 600.103/mL (5.58 LSCS-linear somatic cell score), yet the most striking differences were found for SCC over 1000.103/mL (6.32 LSCS), which was expressed by lowering heat stability (126 vs. 217 s, p = 0.034), increasing protein (3.41 vs. 3.04%, p = 0.009), casein (2.80 vs. 2.44%, p = 0.034) and chloride (164 vs. 147 mg/100 mL, p = 0.004) levels, as well as non-fat dry matter (8.79 vs. 8.45%, p = 0.045). It has been shown that low levels of Staphylococcus spp. bacteria (120–1600 CFU/mL) in the mammary gland correlated with decreased lactose content (4.60 vs. 4.47 g/100 g, p = 0.022). Since our results indicate that even low SCC values may significantly affect the technological properties of goat milk, SCC should therefore be routinely screened and reported to dairy manufacturers to assure the consumer of high end-product quality.

Sheep milk and products made from it are a source of valuable nutritional substances for human nutrition. In comparison to cow milk, sheep milk contains a higher content of milk fat and it is composited of a higher proportion of polyunsaturated fatty acids (PUFA), especially essential α-linolenic acid and conjugated linoleic acid (CLA). Also, a lower saturated fatty acid (SFA) content is present in sheep milk than in cow and goat milk (Moioli et al., 2012; Markiewicz-Kęszycka et al., 2013). Modification of the fatty acid (FA) profile in milk fat with a possibility of increasing the content of nutritionally essential FAs, such as n-3 FA especially CLA, has been an object of many types of research (Reynolds et al., 2006; Sánchez et al., 2010; Moioli et al., 2012; Buccioni et al., 2015). Crucial factors influencing the FA profile in sheep milk are feed composition, lactation stage, breed, and last but not least, genetic factors. Fatty acids essential for milk fat triacylglycerols (TAG) synthesis in the mammary gland are obtained in two ways. The one is de novo synthesis in the secretory cells of the ABSTRACT. The aim of the study was to evaluate the influence of single nucleotide polymorphism (SNP) in lipoprotein lipase gene (LPL) on the basic sheep milk parameters and the fatty acid profile in milk and yoghurt drinks made from it. The Primer Extension Analysis was used for genotyping 3 SNPs at positions: 74 (T/C), 130 (T/C) and 133 (T/A) in the 3 ́UTR region of the ovine LPL gene in 139 sheep of the East Friesian breed. According to the LPL genetic marker (CCCCAA and CTCTAT) 40 sheep were selected and divided into groups. Pooled milk was collected from May to June and used to make yoghurt drinks with probiotics and prebiotics according to the genetic combination. In the pooled samples used for yoghurt production, the contents of fat, protein, lactose and total solids have been determined. The profile of fatty acids in fat from milk pooled samples as well as from yoghurt drinks has been analysed. Differences in the composition of milk and fatty acid profile were shown. The content of fat and total solids was significantly higher in the milk with the CTCTAT genotype combination in comparison to that with CCCCAA genotype. Moreover, these samples of milk and yoghurt products had a statistically lower content of palmitic acid and a significantly lower content of hypocholesterolemic acids. Targeted production of sheep milk from animals with different genotypes of the LPL may positively influence the fatty acid profile in milk and products made from it. Received: 18 March 2020 Revised: 25 February 2021 Accepted: 1 March 2021

Goat milk and goat milk products are very valuable in human nutrition because of their favorable nutrient composition which can be further boosted by the addition of prebiotic fiber and probiotic bacteria. It has also been possible to change the fatty acid profile of goat milk through feed composition. The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics. Goat nutrition is one of the key factors how we can naturally increase omega-3 fatty acid content in goat milk. In our study, twenty four White Shorthair goats were divided into the control and experimental group which was supplemented with 55 mL of linseed oil per day for eight weeks to increase the monounsaturated and polyunsaturated fatty acid content in the milk. The yoghurt milk drinks were formulated from individual goat milk samples with added bifidobacteria and yacon prebiotics. Our results showed that goat feed supplementation with linseed oil indeed positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased. Also, yoghurt drinks enriched with yacon prebiotics have shown higher bifidobacteria counts compared to the control.

Feed composition is one of the most influential factors affecting fatty acid profile of milk products. The aim of this study was to investigate the influence of linseed oil and linseed extrudate supplementation on fatty acid composition of goat prebiotic and probiotic yogurt drinks. Thirty six White Shorthaired dairy goats at the beginning of their third lactation period were divided into two experimental and one control group, each comprising twelve animals. Goats in the experimental groups were given either 55 mL/day of linseed oil or 120 g/day of linseed extrudate over a three week period. The results suggest that feed supplementation with linseed oil and linseed extrudate caused considerable changes in fatty acid profile of goat yoghurt drinks. The most important nutritional change which was observed was increased n-3 fatty acid content (P<0.001) and decreased saturated fatty acid content (P<0.001). α-linolenic acid was significantly elevated (P<0.001) in both groups (in particular in goats which feed was supplemented with linseed oil).

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

The feed is one of the most important factors affecting goat milk composition. The purpose of this study was to investigate the influence of freshwater algae Chlorella vulgaris addition and marine algae Japanochytrium sp. addition into goat diet on the fatty acid profile of goat butter. Forty-five White Shorthaired dairy goats during their second lactation were divided into three groups of fifteen animals. The feed in the experimental group E1 was enriched by the addition of 10 g/day of granulated Chlorella vulgaris and by 5 g/day of granulated Japanochytrium sp. in the experimental group E2 respectively. The control group C was fed a standard diet without algae supplementation. Additionally, for nutritional reasons, the fatty acid profile of butter blends (goat : cow 50 : 50, and 25 : 75) were also studied. Fatty acids were re-esterified into the corresponding methyl esters and analyzed by gas chromatography with a flame ionization detector. Our results suggest that the feed supplementation with Japanochytrium sp. led to an increased content of vaccenic acid (by 16%), conjugated linoleic acid (by 5%), cis-8,11,14-eicosatrienoic (by 140%) and docosahexaenoic acid (by 80%) in the goat butter compared with the control group. Chlorella vulgaris supplementation hasn’t increased the content of these fatty acids in the butter. The addition of cow cream into butter made from goat cream of Japanochytrium group caused a decrease of saturated fatty acids (by 5% in 25 : 75 butter, and by 3% in 50 : 50 butter respectively) and polyunsaturated fatty acids (by 17% in 25 : 75 butter, and by 10% in 50 : 50 butter respectively). On the other hand, monounsaturated fatty acids increased significantly in both butters (by 23% in 25 : 75 butter, and by 13% in 50 : 50 butter respectively). Algae supplementation to the goat diet may increase the content of nutritionally beneficial polyunsaturated fatty acids (PUFAs) in goat butter which is dependent on the type of algae and their composition.

Phosphorus, manganese, iron, cobalt, nickel, copper, zinc, and molybdenum species fractions were studied in maize and rye flour. Total and extractable contents of elements were determined by ICP–MS. Extracts of flours were prepared using 0.02mol/l Tris–HCl buffer solution (pH 7.5) and 70% (v/v) ethanol as extractants, respectively. Both types of extracts were analysed by size exclusion chromatography (SEC) using a Superdex 75 HR 10/30 column on-line coupled to an ICP–MS. The 0.02mol/l Tris–HCl buffer solution, pH 7.5 served as the mobile phase. Cobalt, nickel, zinc and molybdenum compounds were found in the low molecular mass region (<1kDa). The main fraction of phosphorus compounds was found in the 3.5kDa region. Remaining phosphorus compounds were detected in the high-molecular (>150kDa) and the low-molecular mass (<1kDa) regions. Minor amounts of copper and phosphorus (in both samples), zinc (in maize flour) and molybdenum (in rye flour) were found in the high molecular mass region (45 to >150kDa). When the flours’ extracts are spiked with cupric ions, practically all copper is bound to low molecular mass compounds. The low molecular mass fractions of unspiked flours’ extracts obtained by SEC were further separated by reversed phase chromatography using a Kromasil C4 column and 10% methanol as the mobile phase.

Adulteration of milk and dairy products with different types of milk, other than declared, presents a big problem for food monitoring. The evidence of milk adulteration is a difficult task considering similar compositions of various types of milk. The presented review is therefore focused on the study of the composition of milk from different animal species. The aim is to find a useful marker component for the adulterant detection. The analysis of milk proteins is a suitable solution of this problem. The techniques used for research in this area were also studied. As prospective techniques, immunological techniques and techniques based on DNA analysis are especially considered. The first ones are able to determine 0.5% of different milk adulterant, and the second ones even as little as 0.1%. Reverse-phase high-performance liquid chromatography is successfully applied in the quantitative analysis of individual milk adulterants in samples. The most frequent adulteration of ewe and goat milk is its replacement with less expensive and more plentiful bovine milk. Not so typical adulteration is the presence of goat milk in ewe milk or the detection of bovine milk as adulterant in buffalo mozzarella cheese.

Changes of speciation of phosphorus, manganese, iron, cobalt, nickel, copper, zinc, and molybdenum in pea seeds, occurring as a result of blanching and boiling of green pea, were investigated. Element speciation in green pea was compared with that of mature pea. Speciation analyses were accomplished by size exclusion chromatography – inductively coupled plasma mass spectrometry. Total contents of elements, the respective soluble portions and portions passing a SEC column, were ascertained and mass balances were done. No notable differences between fresh and blanched green peas were found. During boiling of pea, most of the elements were partly leached into water. Excepting nickel and cobalt, the compounds remaining in the boiled peas became less soluble. Soluble high molecular mass element species of zinc, copper, manganese and iron, present in the blanched green peas were markedly diminished by boiling. Low molecular mass species of nickel, cobalt, zinc, and molybdenum were more stable against thermal treatment. The mature pea accumulated higher amounts of elements than did green pea. New soluble high or medium molecular mass fractions of phosphorus, cobalt and copper were formed during ripening of pea seeds. These fractions were not present in green peas. The age of mature peas and the manner of their storage were observed to affect the speciation of copper.

Changes of solubility of phosphorus, manganese, iron, cobalt, nickel, copper, zinc and molybdenum and changes of proportions of individual element species fractions in pea seeds, occurring as a result of soaking and boiling of pea, were investigated. Speciation analyses were accomplished by size exclusion chromatography–inductively coupled plasma mass spectrometry. Total contents of elements, the respective soluble portions and portions passing SEC column, were ascertained and mass balances were done. During boiling of pea most of elements were partly dissolved. Compounds of elements remaining in the boiled pea became less soluble in most cases. Soluble high molecular weight element species, present in the original pea, were completely removed by boiling of pea. Low molecular weight species of nickel, zinc and molybdenum were more stable against thermal treatment. Nevertheless, boiling increases the proportions of ionic species and labile complexes.

Fractionation of soluble species of P, Mn, Fe, Co, Ni, Cu, Zn, Se and Mo in pea and lentil seeds was made by on-line hyphenation of size-exclusion chromatography (SEC) and inductively coupled plasma mass spectrometry. Seed samples were extracted with 0.02 mol l(-1) Tris-HCl buffer solution, pH 7.5. SEC was performed on Superdex 75 and Superdex Peptide columns (300 x 10 mm) with the same buffer solution as the mobile phase. Monitoring of oxide ion 47(PO)+ was used for detection of phosphorus compounds. Other elements were detected as ions of 55Mn, 57Fe, 59Co, 62Ni, 65Cu, 66Zn, 82Se and 95Mo nuclides. Elements in individual elution zones were quantified using external calibration. Complete chromatographic recoveries of elements were found in cases of phosphorus, nickel and copper. Substantial parts of manganese and zinc, as well as traces of cobalt, selenium and molybdenum are retained on the column. Injection of EDTA solution removes these elements from the column. Chromatographic profiles of pea and lentil samples are very similar for all elements except Mo. Main element species in the high-molecular-mass region (approx. 190,000 rel. mol. mass unit) were detected in case of Fe. Low-molecular-mass species (<2000 rel. mol. mass unit) as major element forms are typical for Cu and Zn.

Fractions of Cu and Zn species in legume samples (common white bean, pea, chick pea and lentil seeds and defatted soybean flour) were analysed by on-line hyphenation of size exclusion chromatography and inductively coupled plasma-mass spectrometry. Samples were extracted by 0.02 mol l(-1) Tris-HCl buffer solution, pH 7.5. The extraction efficiency lay in the region 60-90 and 60-80% for Cu and Zn, respectively. Quantification of elements in the individual chromatographic fractions was carried out by isotope dilution (ID) and external calibration (EC) techniques. For ID analysis the chromatographic effluent was mixed with the flow of (65)Cu and (68)Zn isotope enriched solution and the isotope ratio values (63)Cu/(65)Cu and ((64)Zn+(66)Zn)/(68)Zn were measured. In the case of EC technique calibration solutions of elements were injected to the flow of mobile phase by the second injector. Prior entering detector the effluent was mixed with the flow of internal standard solution (In, 50 mug l(-1)). Both methods have similar precision, however the behaviour of both studied elements was not the same. The chromatographic analysis itself was the main source of variability in the case of Cu. For Zn species analysis, the extraction process and the manipulation with the extract, played the significant role too. It was probably caused by lower stability of the present zinc chelates. The total amounts of Zn found in all chromatographic fractions represented 85-95% of Zn in sampled extract whereas those of Cu approached 100%. In case of small peaks the results of ID and EC were not the same. The EC results were lower then ID results. The great deal of results uncertainty accounts for the precision.