Modification of fatty acid profile of cow milk by calcium salts of fatty acids and its use in ice cream
This study was conducted to determine the effect of
calcium salts of fatty acids (CSFA) on fatty acid profile of milk
of “Sahiwal” cows and suitability of milk with modified fatty
acids in the formulation of ice cream. Fatty acid profile of cow
milk was modified by feeding CSFA to eighteen randomly
stratified “Sahiwal” cows of first and early lactation divided
into three groups. CSFA were offered at two different levels
i.e. T1 (150 g per cow per day) T2 (300 g per cow per day) both
treatments were compared with a control (T0) without any
addition of calcium salts of fatty acids. Iso caloric and iso
nitrogenous feeds were given to both experimental groups and
control. Concentrations of short chain fatty acids in T0, T1 and
T2 were 9.85±0.48a, 8.8±0.24b and 7.1±0.37c %, respectively
and the concentrations of C18:1 and C18:2 increased
(P0.05) overall acceptability score of T2
was 7.1±0.28b out of 9 (total score) which was more than
78±2.92 %. It was concluded that CSFA may be successfully
incorporated up to T2 level (300 g per cow per day) into the
feed of “Sahiwal” cows to produce milk with higher content
of unsaturated fatty acids and it may be used in the formulation
of ice cream with acceptable sensory characteristics and
increased health benefits