Dairy products are widely consumed all over the world and is essential to the diet of several millions of people worldwide as it provides important macro and micronutrients. There has been controversy regarding A1 and A2 milk for many years. The question A2 milk is healthier than A1 milk is still open. The difference between the two milk variants is only a single amino acid deviation of beta-casein. The framework of this thesis is included in the project I-Milka 2- PSR MARCHE 2014. The aim of this thesis is to evaluate the impact of the genetic biodiversity of dairy cattle with A2A2 (a2) genotype of beta-casein against the other genotypes (a1) on the fatty methyl esters profile of milk and cheese (fresh or during ripening). During our study we analzed 26 samples of each type of milk (58 samples in total) across one and half year, as well as A1 and A2 fresh and ripened cheese. The results shows that the SFA of a1 milks ranged from 58.6 to 72.5 %, while from 55.2 to 69.9% for a2 milks. Omega 3 and omega 6 fatty acids varied in a range of 4.3-7.0 and 4.2-7.2 for milk a1 and a2, respectively. Trans fatty acids were present in an average value of 3.5 and 3.4% for a1 milks and a2 milks, respectively. Principal component analysis (PCA) show that the fatty acid profile did not vary between a1 and a2 milks ( total variance of 38.14%) as well as fresh cheese (total variance of 46.17%). The ripened cheese has low butyric acid (C4:0) and caproic acid (C6:0) but there is no relation exist on its effect on beta-casein.

STUDIO COMPARATIVO DEL PROFILO DEGLI ACIDI GRASSI NEL LATTE A1 E A2, FORMAGGIO FRESCO E STAGIONATO

SHARMA, GUNJAN
2020/2021

Abstract

Dairy products are widely consumed all over the world and is essential to the diet of several millions of people worldwide as it provides important macro and micronutrients. There has been controversy regarding A1 and A2 milk for many years. The question A2 milk is healthier than A1 milk is still open. The difference between the two milk variants is only a single amino acid deviation of beta-casein. The framework of this thesis is included in the project I-Milka 2- PSR MARCHE 2014. The aim of this thesis is to evaluate the impact of the genetic biodiversity of dairy cattle with A2A2 (a2) genotype of beta-casein against the other genotypes (a1) on the fatty methyl esters profile of milk and cheese (fresh or during ripening). During our study we analzed 26 samples of each type of milk (58 samples in total) across one and half year, as well as A1 and A2 fresh and ripened cheese. The results shows that the SFA of a1 milks ranged from 58.6 to 72.5 %, while from 55.2 to 69.9% for a2 milks. Omega 3 and omega 6 fatty acids varied in a range of 4.3-7.0 and 4.2-7.2 for milk a1 and a2, respectively. Trans fatty acids were present in an average value of 3.5 and 3.4% for a1 milks and a2 milks, respectively. Principal component analysis (PCA) show that the fatty acid profile did not vary between a1 and a2 milks ( total variance of 38.14%) as well as fresh cheese (total variance of 46.17%). The ripened cheese has low butyric acid (C4:0) and caproic acid (C6:0) but there is no relation exist on its effect on beta-casein.
2020
2021-10-14
COMPARATIVE STUDY OF FATTY ACIDS PROFILE IN A1 AND A2 MILK, FRESH AND RIPENED CHEESE
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Descrizione: COMPARATIVE STUDY OF FATTY ACIDS PROFILE IN A1 AND A2 MILK, FRESH AND RIPENED CHEESE Thesis Type: Experimental Student: Gunjan Sharma Supervisor: Professor Deborah Pacetti
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12075/1125