Abstract #187
Section: Dairy Foods (orals)
Session: Dairy Foods - Cheese, Yogurt, and Ice Cream
Format: Oral
Day/Time: Monday 5:00 PM–5:15 PM
Location: Room 236
Session: Dairy Foods - Cheese, Yogurt, and Ice Cream
Format: Oral
Day/Time: Monday 5:00 PM–5:15 PM
Location: Room 236
# 187
Ice cream from milk from cows supplemented with unsaturated fatty acid sources: Physicochemical and sensory characteristics.
E. Vargas-Bello-Pérez*1,2, N. Cancino-Padilla1, C. Geldsetzer-Mendoza1, M. S. Morales3, J. Romero5, P. C. Garnsworthy5, R. A. Ibáñez1, 1Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, 2Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg C, Denmark, 3Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile, 4Laboratorio de Biotecnología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile, 5Sutton Bonington Campus, The University of Nottingham, Loughborough, UK.
Key Words: ice cream, fatty acids, oil supplements
Ice cream from milk from cows supplemented with unsaturated fatty acid sources: Physicochemical and sensory characteristics.
E. Vargas-Bello-Pérez*1,2, N. Cancino-Padilla1, C. Geldsetzer-Mendoza1, M. S. Morales3, J. Romero5, P. C. Garnsworthy5, R. A. Ibáñez1, 1Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile, 2Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg C, Denmark, 3Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile, 4Laboratorio de Biotecnología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile, 5Sutton Bonington Campus, The University of Nottingham, Loughborough, UK.
The objective of this study was to evaluate effects of supplementation of dairy cows with different fatty acid sources [soybean oil (SO) and fish oil (FO)] on the physicochemical and sensory characteristics of ice cream. Fifteen Holstein cows averaging 198 ± 35 d in milk were assigned to 3 groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Diets were based on corn silage and alfalfa silage. Cows received treatments during 63 d, milk was registered daily, and individual milk samples were taken on d 21, 42 and 63 for milk composition. At the sampling days, milk collected from individual cows from the same treatment was pooled and made into ice cream. Sensory evaluation of ice creams was carried out in relation to 7 attributes: appearance, texture, melting resistance, taste, aroma, milkfat and generally acceptability. All parameters were analyzed using the PROC MIXED of SAS. Milk production (42.9 ± 1.5 kg/d), milk fat (1.5 ± 0.10 kg/d) and milk protein (1.5 ± 0.06 kg/d) were not affected by treatments. Fat (16.1 ± 0.001 g/100g), lactose (3.99 ± 0.001 g/100g), and sucrose (17.1 ± 0.01 g/100g) in ice creams were not affected by treatments (P > 0.05). Protein contents in ice creams were higher (P < 0.05) with SO. Milk fat (g/100g total FAME) saturated fatty acids were decrease (P < 0.05) with SO and FO compared with control. C18:2n6t, C18:2n6c and C18:2c9,t11 were increased (P < 0.05) with SO whereas C20:3n3, C20:3n6, C20:5n3 and C22:6n3 were higher (P < 0.05) with FO. Draw temperature and firmness were higher (P < 0.05) in SO compared with control and FO ice creams. Overrun and melting rate were higher (P < 0.05) in SO and FO ice creams. Melting resistance was higher (P < 0.05) in FO compared with control and SO ice creams. Overall, supplementation of dairy cow diets with SO and FO did not have detrimental effects on milk production, ice cream physicochemical and sensory characteristics. From a human standpoint, SO and FO improved the FA profile of milk. This study was sponsored by a research grant from FONDECYT 1170400, Chile.
Key Words: ice cream, fatty acids, oil supplements
