Orotic acid in milk and some dairy products and effect of heat and fermenation on its concentration in buffalo milk
Abstract: Because of the importance of orotic acid in human health in reducing serum cholesterol and triglycerides this study was carried out.
Milk samples from different species and some daily products were collected from private farms, local market and the clinic of the Nutrition Institute to study the variation in their orotic acid (OA) content.
Also, the effect of heat treatment of buffaloes milk and fermentation of buffaloes milk yoghurt during incubation time every one hour and during storaging in the refregirator for 24 hrs on orotic acid content was studied. The results indicated that milk samples from different species varied in their orotic acid content. Cheese showed wide variations in orotic acid which returned to its type. Orotic acid was stable by heating milk. During the four hours of fermentation orotic acid decreased by 21.6-22.5% and the reduction reached 49.11% after 24 hours storaging at the refrigeration temperature.
Publication year 2002
Pages 325-333
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
City مشتهر
serial title Annals of Agricultural Science
Author(s) from ARC
External authors (outside ARC)
    سعيد محمد السيد معهد التغذية
    عايدة رشاد موافى معهد التغذية
Agris Categories Food additives
AGROVOC
TERMS		 Heat. Milk. Milk products. Orotic acid. Water buffaloes.
Proposed Agrovoc fermenation;concentration;
Publication Type Journal
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