Special issue 1 – part A 2013, vol. 2, special issue 1 part A
Juraj Čuboň, Klára Vavrišínová, Arpášová Henrieta, Kunová Simona, Miroslava Kačániová, Pavelková Adriana, Bebejová Andrea, Hleba Lukáš, Bobko Marek
Food Sciences of Food Sciences
In this work was analysedquality of raw cow’s milkof dairy cows which was fed with winter food ration of feed. Milk was observed in terms of the composition of milk fat and fatty acids during the months of August, October, December and February. The proportion of saturated fatty acids in milk fat was 63.22 % and it was found the highest proportion of palmitic acid 34.85%myristic acid accounted for 11.44 % and 10.86 % stearic acid. Linoleic acid, which is given special attention in view of the favourable effect on cholesterol, consisted of 3.48 % milk fat. The average proportion of unsaturated fatty acids in milk fat was 36.76 % of which 32.77 % were monounsaturated and polyunsaturated 4.0 %. A high proportion of milk fat formed monounsaturated oleic acid 30.92 %. The proportion of linoleic acid in milk fat was 3.48 % and 0.31 % linoleic acid.