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dc.creatorSretenović, Ljiljana
dc.creatorNovaković, Željko
dc.creatorPetrović, Milan M.
dc.creatorAleksić, S.M.
dc.creatorPantelić, Vlada
dc.date.accessioned2018-12-14T15:01:59Z
dc.date.available2018-12-14T15:01:59Z
dc.date.issued2012
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/365
dc.description.abstractThis paper presents the results reflected on obtaining the milk enriched with omega-3 fatty acids. As source of omega-3 fatty acids, product of French company Vitalac called "TradiLin", was used. Trial was carried out on 20 trials (T) and 20 control (C) cows of Simmental breed and it lasted 80 days. Average content of omega-3 in trial and control group was 0.586 and 0.284 g/100g of extracted fat (P≤0.01), whereas content of omega-6 in same order of treatments was 3.141 and 3.011 g/100g of extracted fat (P≤0.05). Ratio omega-6/omega-3 fatty acids of 10.602 (control) was declined to 5.360 (trial), which is considered to be desirable from the aspect of nutrition with milk as functional food. Also, in other milk final product called "mladi kajmak", obtained by taking off milk fat from the surface of heat treated and cooled milk, content of omega-3 in trial and control group showed the same trend, 0.76 and 0.41 g/100g of extracted fat (P≤0.01), whereas content of omega-6 were 3.90 and 3.79 g/100g of extracted fat (P≤0.05). Ratio omega-6/omega-3 in control group was reduced of 9.24 to 5.10, which are considered to be extremely favourable. Chemical constituents of milk, somatic cell count as well as total plate count showed no differences between groups (P>0.05). Also, investigated treatment had no effect on changes in biochemical blood parameters.en
dc.rightsopenAccess
dc.sourceCEFood 2012 - Proceedings of 6th Central European Congress on Food
dc.subjectFunctional fooden
dc.subjectMilken
dc.subjectOmega-3 fatty acidsen
dc.titleMilk with functional food propertiesen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractПантелић, Влада; Aлексић, С.М.; Петровић, Милан М.; Новаковић, Жељко; Сретеновић, Љиљана;
dc.citation.spage114
dc.citation.epage119
dc.citation.other: 114-119
dc.identifier.rcubKonv_1042
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs//bitstream/id/1662/CEFood-proceedings2012-114.pdf
dc.identifier.scopus2-s2.0-84926068795


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