超临界CO2法萃取树莓籽油的成分分析

采用超临界CO_2技术萃取树莓籽油,利用GC法测定脂肪酸组成,GC-MS联用法测定甾醇组成,HPLC测定生育酚含量,紫外可见分光光度计测定多酚含量。结果表明:超临界CO_2萃取树莓籽油的平均出油率为17.90%±0.3%;共检测到10种脂肪酸,其中亚油酸相对含量(57.44%)最高,其次是α-亚麻酸(26.58%)、油酸(11.94%)和棕榈酸(2.10%);脂肪伴随物中,共检测出7种甾醇,总甾醇含量为861.85 mg/100 g;γ-生育酚、α-生育酚和δ-生育酚含量分别达到799.248、602.996 mg/kg及13.371 mg/kg;多酚平均含量为(341.19±8.94)mg GAE/kg。此研究为树莓籽油及其他蔷薇科植物油的进一步开发利用奠定了基础。     

冬瓜籽油的理化性质及成分分析

对冬瓜籽油的理化性质及成分进行分析。结果表明:冬瓜籽含油量32%,其油脂酸值(KOH)1.43 mg/g、碘值(I)106.4 g/100 g、过氧化值4.81 mmol/kg、K_(232)及K_(270)分别为0.36、0.44;紫外吸收光谱发现冬瓜籽油在290~400 nm处具有一定吸收;红外谱图显示冬瓜籽油具有与葵花籽油相似的特征吸收峰;差示扫描量热分析表明相较于富含不饱和脂肪酸油样,冬瓜籽油具有较高的熔融温度;热重分析发现冬瓜籽油在空气气氛下失重速率峰值温度与橄榄油相似;冬瓜籽油含有15种脂肪酸,主要以亚油酸、棕榈酸、硬脂酸、油酸为主,不饱和脂肪酸含量53.11%;冬瓜籽油的α-V_E、叶绿素、类胡萝卜素含量分别为65.2、1.11、1.20 mg/kg。     

响应面法优化甜瓜籽油的超声辅助提取工艺及其品质分析

为提高甜瓜籽利用率,采用超声辅助提取工艺提取甜瓜籽油,以甜瓜籽油得率及DPPH自由基清除率为指标,通过单因素实验研究超声时间、超声温度、料液比、浸提时间对甜瓜籽油提取的影响,在此基础上采用响应面实验对提取工艺条件进行优化,并测定提取的甜瓜籽油理化指标、总酚含量、甾醇和脂肪酸组成及含量。结果表明：甜瓜籽油的最佳提取工艺条件为浸提时间3 h、料液比1∶7.7、超声温度43℃、超声时间41 min,在此条件下甜瓜籽油得率为25.64%,DPPH自由基清除率为60.66%;制备的甜瓜籽油酸值(KOH)为0.52 mg/g,过氧化值为0.00 mmol/kg,碘值(I)为133.38 g/100 g,总酚含量为8.72 mg/100 g;甜瓜籽油中共检出5种脂肪酸,其中亚油酸含量最高,为66.68%,共检出7种甾醇,总含量达306.10 mg/100 g,其中β-谷甾醇含量最高,为138.60 mg/100 g。甜瓜籽油营养价值较高,可作为食用油进一步开发利用。     

马泡瓜籽油成分分析及氧化稳定性研究北大核心CSCD

采用溶剂浸出法提取马泡瓜籽油,对马泡瓜籽油的理化性质和营养组分进行了分析,通过Rancimat加速氧化实验对其氧化稳定性进行测定。结果表明:马泡瓜籽的粗脂肪含量为(27.96±2.15)%;马泡瓜籽油的酸值(KOH)(0.24 mg/g)、过氧化值(0.036 g/100 g)均达到了食品安全国家标准;马泡瓜籽油中共检测出8种脂肪酸和7种甘油三酯,主要是亚油酸(68.56%)和三不饱和甘油三酯(66.50%);马泡瓜籽油中植物甾醇(总含量619.21 mg/100 g,其中粘霉烯醇140.83 mg/100 g)、角鲨烯(38.01 mg/100 g)和生育酚(546.60 mg/kg)的含量较高;马泡瓜籽油的氧化稳定性优于葵花籽油,运用外推法计算出25℃条件下马泡瓜籽油的氧化诱导时间为582.43 h。研究证明马泡瓜籽油具有很好的应用前景。     

牡丹籽油和亚麻籽油化学组成分析与比较

牡丹籽油和亚麻籽油均属于亚麻酸型油脂。分析比较了牡丹籽油和亚麻籽油脂肪酸组成、甘油三酯组成、生育酚、角鲨烯以及甾醇等化学组成。结果表明:牡丹籽油主要脂肪酸为亚麻酸(45.41%~45.92%),其次为亚油酸和油酸,分别占23.72%~26.34%、20.32%~23.20%;亚麻籽油主要脂肪酸为亚麻酸(54.93%)、油酸(19.92%)以及亚油酸(16.26%);牡丹籽油占主要组分的甘油三酯均为LLLn+OLn Ln、LLL+OLLn与LLn Ln,其含量分别为21.37%~21.67%、14.88%~15.44%以及13.56%~14.98%;Ln Ln Ln(23.10%)、LLLn+OLn Ln(18.44%)与LLn Ln(13.41%)是亚麻籽油的主要甘油三酯;牡丹籽油及亚麻籽油均以γ-生育酚为主;牡丹籽油γ-生育酚含量为823.61~963.17 mg/kg,而亚麻籽油的仅为487.75 mg/kg;牡丹籽油角鲨烯含量为28.60~62.66 mg/kg,而亚麻籽油的仅为18.00 mg/kg。安徽及山东产凤丹牡丹籽油甾醇总量最高,超过了4 600 mg/kg,而亚麻籽油甾醇总量为3 269.49 mg/kg;牡丹籽油主要甾醇组分为谷甾醇,占甾醇总量的55.50%~62.17%,其次为Δ5-燕麦甾烯醇(25.28%~28.01%);同样,谷甾醇是亚麻籽油中含量最高的甾醇组分,占甾醇总量的52.59%,其次为24-亚甲基胆甾醇+芸薹甾醇以及Δ5-燕麦甾烯醇。     

雪梨瓜籽油营养品质及抗氧化活性分析

以乐平雪梨瓜籽为原料,采用溶剂法从烘干的雪梨瓜籽中提取油脂并进行基本理化指标测定,通过气相和液相色谱方法对雪梨瓜籽油的脂肪酸组成、甘油三酯、生育酚、甾醇组成等营养成分进行分析,评价其抗氧化活性。结果表明:雪梨瓜籽油的基本理化指标均符合国家食用油标准;其不饱和脂肪酸含量为83.16%,其中油酸和亚油酸含量分别为12.8%,69.9%,且多不饱和脂肪酸含量达70.277%;共检出16种甘油三酯,其中不饱和脂肪酸甘三酯约占甘油三酯总量的85%;甾醇含量达4 154.49mg/kg,其中谷甾醇含量最高;生育酚含量为951mg/kg,主要为α-和γ-生育酚,并含有丰富的矿质元素;且雪梨瓜籽油清除DPPH自由基的能力达92.31%,具有良好的抗氧化能力。     

漆树籽油脂肪酸组成及其油脂伴随物分析

本文对陕西秦巴山区漆树籽油脂肪酸组成、植物甾醇、维生素E及多酚类化合物等油脂伴随物成分进行了系统分析,比较了精炼过程中脱色工艺对漆树籽油成分的影响。结果表明：漆树籽油是一种高亚油酸植物油,含量达62.8%。油脂伴随物中,检测出8种植物甾醇,β-谷甾醇含量最高,脱色前为3438.67 mg/kg,脱色后为2506.46±28.96 mg/kg,损失率为27%,此外,检测出漆树籽油中特有的β-扶桑甾醇,柠檬二烯醇;检测出3种生育酚和1种生育三烯酚,生育酚(维生素E)总量为645.06±16.12 mg/kg,其中δ-生育酚含量为435.12±10.94 mg/kg,γ-生育酚含量为190.61±16.60 mg/kg,还有少量的δ-生育三烯酚和β-生育酚,分别为2.16±0.34 mg/kg、4.89±0.12mg/kg,经过脱色工艺后维生素E总量降到241.80±21.20 mg/kg,δ-生育酚含量降到190.61±16.60 mg/kg,γ-生育酚降到47.25±4.29 mg/kg,维生素E总损失率为62.5%。漆树籽油中总酚含量为176.11±17.42 mg/kg,经过脱色工艺后总酚含量降到141.99±10.6 mg/kg。结论：漆树籽油是一种近年新开发的特色木本食用油,该植物油亚油酸含量高,并且含有丰富的及特有的多种油脂伴随物等微量功能营养成分。精炼过程中脱色工艺对漆树籽油营养成分的种类并无明显影响,但对维生素E、植物甾醇、酚类物质等油脂伴随物含量的影响较大。本文为全面了解漆树籽油营养成分,尽量保留其功能微量营养成分,进一步提高漆树籽油营养健康品质,提供一定的理论依据。     

不同产地白萝卜籽油的理化性质及脂肪酸组成分析

研究了安徽、辽宁、江苏、美国俄勒冈州4产地白萝卜籽的粗脂肪含量、白萝卜籽油的理化性质、脂肪酸组成、生育酚和莱菔素含量。结果表明:4产地白萝卜籽的粗脂肪含量及其油的理化性质、脂肪酸组成和生育酚含量无显著差别;白萝卜籽的粗脂肪含量为37.0%~42.6%;白萝卜籽油中不饱和脂肪酸含量在90%左右,以芥酸(C22∶1)(≥33.49%)居多;白萝卜籽油中生育酚总量在600 mg/kg左右,其中γ-生育酚含量(≥514.3 mg/kg)最高;白萝卜籽油中莱菔素含量为40.4~82.8 mg/kg。     

制备工艺对番茄籽油品质的影响

本研究通过冷榨、热榨、溶剂浸出和超声辅助浸出考察了4种不同工艺对番茄籽油的理化性质、脂肪酸组成、有益脂质伴随物含量及挥发性成分变化规律的影响.结果表明:不同工艺处理番茄籽油的脂肪酸、生育酚、植物甾醇含量存在显著差异(P<0.05),其中热榨处理的番茄籽油中总酚含量最高(88.43?mg/kg),而超声辅助浸出油中生育酚...     

辣木籽油功能性成分检测及多元统计分析

选取云南省八产区的辣木籽油为研究对象,分析其脂肪酸、生育酚及甾醇含量,采用主成分分析法和聚类分析法对辣木籽油脂溶性功能性成分进行差异分析。结果表明,辣木籽油含有20种脂肪酸,主要以油酸(50.16%~56.51%)、二十二烷酸(7.01%~12.03%)、棕榈酸(4.91%~9.51%)、硬脂酸(6.76%~9.61%)和花生酸(5.12%~7.24%)为主,其中不饱和脂肪酸占65.39%。辣木籽油样品均含有α-生育酚(45~80 mg/100 g)、δ-生育酚(0.21~0.53 mg/100 g)和豆甾醇(243~495 mg/100 g)。主成分分析和聚类分析结果显示,云南八产区辣木籽油功能性成分组成相似,但由于含量差别而呈现出具有显著差异的2个集群。西双版纳州景洪市产的辣木籽油综合评分最高,具有较广的应用前景,本研究为进一步开发云南省辣木资源提供了一定的数据支持和科学依据。     

新疆薄皮核桃的化学组成及特性的研究

核桃作为一种健康营养的食品,对其化学组成及特性的研究显得尤为重要。为了更有利于新疆薄皮核桃的开发和利用,采用国标方法测定核桃的化学组成,采用气相色谱法测定脂肪酸组成,采用液相色谱法测定氨基酸组成。结果显示：核桃仁蛋白质含量高达17.66%,粗脂肪含量达60.84%;核桃脱脂粉的氮溶解指数（NSI）为2.74%;核桃仁油含较高的多不饱和脂肪酸,总含量为75.05%,其中亚油酸含量高达64.03%,亚麻酸达11.02%。赖氨酸（Lys）是核桃蛋白质氨基酸的第一限制必需氨基酸。核桃蛋白质中含有较多的谷氨酸和精氨酸,含量均超过其它几种氨基酸。除了蛋氨酸（Met）、苯丙氨酸（Phe）和赖氨酸（Lys）含量低于FAO/WHO推荐给2～5岁幼儿的标准,其它几种必需氨基酸均高于标准值。     

3种经济类海胆的脂质组成差异分析

海胆为我国名贵海珍品,营养丰富、经济价值高,但不同种类的海胆品质存在差异,本文对国内三种常见经济类海胆的脂质组成进行分析。以性腺基本指数、总脂含量、胆固醇含量、磷脂含量、甘油酯含量、脂肪酸组成、磷脂组成等为评价指标,结合统计分析技术比较不同种类海胆脂质组成的差异。结果显示,光棘球紫海胆、黄海胆和虾夷马粪海胆总脂占干基的(21.83±0.12)%~(27.21±0.10)%;其中磷脂和甘油酯是最主要的脂类组分,分别占(39.62±0.49)%~(49.39±0.73)%和(30.08±0.01)%~(38.65±0.03)%;磷脂中的主要组分为磷脂酰胆碱(Phosphatidylcholine,PC)和磷脂酰乙醇胺(Phosphatidylethanolamine,PE)和磷脂酰肌醇(Phosphatidylinositol ,PI);总脂中脂肪酸主要为C16:0、C18:0、C20:1及C20:5(Eicosapentaenoic acid,EPA)。对脂类相关数据进行标准化处理,并结合聚类分析和主成分分析,结果显示三种海胆性腺脂类物质中脂质组成、磷脂组成及脂肪酸组成差异明显。研究表明,光棘球紫海胆相对于其他两种海胆具有较高的营养价值和脂质优势,可作为C20:4n3、C20:4n6、C20:5n3、C22:6n3及磷脂等功能性脂质分子的重要膳食来源。     

Seasonal variation in the composition and melting behavior of milk fat

Dairy bulk tank milk was sampled during 1 yr from 2 conventional (C1 and C2) and 1 organic dairy (O1) for studying the seasonal variation as well as the variation between dairies in the composition and properties of milk fat. The composition of fatty acids (FA) as well as triglycerides (TAG) in milk fat was analyzed, and the melting properties of milk fat were analyzed by use of differential scanning calorimetry. The main differences in fat content and composition of FA in milk fat between dairies included a higher fat content, greater proportion of C18:0, and smaller proportion of C16:0 in milk from dairy C2, which could be associated with a higher frequency of Jersey herds supplying milk to this dairy. The organic milk was characterized by a higher proportion of C18:3n-3, C18:2 cis-9,trans-11, C6 to C14, a lower proportion of C18:1 cis-9, and a higher melting point of the low-melting fraction. The TAG composition showed a greater proportion of C24 to C38 TAG in milk fat from dairy O1 and a greater proportion of C52 to C54 TAG in milk fat from dairy C2, which was in accordance with the differences in FA composition. Melting point of the low-melting fraction was higher for milk fat from dairy O1 compared with dairies C1 and C2, whereas no differences between dairies were observed with respect to melting points of the medium- and high-melting fractions. The seasonal variation in FA composition was most pronounced for dairy O1 although similar patterns were observed for all dairies. During the summer, the content of C18:0 and C18:1 cis-9 in milk fat was greater, whereas the content of C14:0 and C16:0 was lower. In addition, the content of C18:2 cis-9,trans-11 and C18:1 trans-11 increased in late summer for dairy O1. The differential scanning calorimetry thermograms of individual milk fat samples could be divided into 3 groups by principal component analysis. For dairy O1, summer samples belonged to group 1, spring and autumn samples to group 2, and winter samples to group 3. For dairy C1 winter samples (group 2), were separated from other samples (group 1), and for dairy C2 all samples were in group 1. Individual melting points were related to FA composition, and the melting point of the low-melting fraction was positively correlated to the content of C14:0 and C16:0 in milk fat and negatively correlated to the content of C18:1 cis-9 and C18:0.     

不同季节原料乳中主要微生物和理化指标分析

研究了冬季、春季和夏季原料乳的主要理化指标和微生物指标。3个季节内,蛋白质、乳脂、乳糖和干物质的变化范围分别是3.38%～3.52%,3.98%～4.26%,4.80%～4.85%和12.78%～13.19%。理化指标检测结果表明冬季牛乳的营养成分高于春夏两季,并且3个季节的乳成分均高于生鲜牛乳的收购标准;此外,对原料乳中主要的微生物:总菌数、乳酸菌、大肠菌群、沙门氏菌、蜡样芽孢杆菌、单增李斯特菌和嗜冷菌的菌数进行了检测。结果中未检测到沙门氏菌、蜡样芽孢杆菌和单增李斯特菌,其他微生物质量分数均在可接受范围内,但是大肠菌群的出现说明需要建立相关的卫生质量标准。     

不同胎次中国荷斯坦牛鲜乳脂肪酸组成研究

对5个胎次共98头中国荷斯坦牛鲜奶乳成分及脂肪酸含量进行了测定分析。结果表明，乳脂率、乳蛋白率及体细胞数在胎次间存在显著（P＜0．05）或极显著（P＜0．01）差异；短、中链脂肪酸（C4∶0～C16∶0）中，除C6∶0在第一胎与其他4胎间含量差异显著（P＜0．05）、C12∶0在第2、5胎间含量差异显著（P＜0．05）外，其他脂肪酸含量在胎次间差异不显著（P＞0．05）；长链脂肪酸中，硬脂酸（C18：0）在第1胎含量最高。第3胎含量最低，1、3胎间差异极显著（P＜0．01）；油酸（C18∶1）和亚油酸（C18∶2）含量在胎次间变化规律相似，均表现为第1胎最低，第3胎最高，且两胎间存在极显著（P＜0．01）和显著差异（P＜0．05）。     

Fatty acid and sugar compositions,and nutritional value of five wild edible mushrooms from Northeast Portugal

The chemical composition and nutritional value of five wild edible mushroom species (Agaricus arvensis, Lactarius deliciosus, Leucopaxillus giganteus, Sarcodon imbricatus, Tricholoma portentosum) commonly consumed in the Trás-os-Montes region of Northeast Portugal was determined. Chemical composition evaluation included moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value determination. The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein and carbohydrates, and had low amounts of fat. On the basis of the proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on average, 28 kcal (118 kJ). The analysis of fatty acid composition, performed by gas–liquid chromatography coupled to a flame ionization detector, allowed the quantification of fifteen fatty acids. Unsaturated fatty acids and, in particular, oleic and linoleic acids, were predominant. The composition in individual sugars was also determined by high performance liquid chromatography coupled to a refraction index detector, mannitol and trehalose being the most abundant sugars.     

Cow and environmental factors associated with protein fractions and free amino acids predicted using mid-infrared spectroscopy in bovine milk

The objective of the present study was to identify the factors associated with both the protein composition and free amino acid (FAA) composition of bovine milk predicted using mid-infrared spectroscopy. Milk samples were available from 7 research herds and 69 commercial herds. The spectral data from the research herds comprised 94,286 separate morning and evening milk samples; the spectral data from the commercial herds comprised 40,260 milk samples representing a composite sample of both the morning and evening milkings. Mid-infrared spectroscopy prediction models developed in a previous study were applied to all spectra. Factors associated with the predicted protein and FAA composition were quantified using linear mixed models. Factors considered in the model included the fixed effects of calendar month of the test, milking time (i.e., morning, evening, or both combined), parity (1, 2, 3, 4, 5, and ≥6), stage of lactation, the interaction between parity and stage of lactation, breed proportion of the cow (Friesian, Jersey, Norwegian Red, Montbéliarde, and other), and both the general heterosis and recombination coefficients of the cow. Contemporary group as well as both within- and across-lactation permanent environmental effects were included in all models as random effects. Total proteins (i.e., total casein, CN; total whey; and total β-lactoglobulin) and protein fractions (with the exception of α-lactalbumin) decreased postcalving until 36 to 65 days in milk and increased thereafter. After adjusting the statistical model for differences in crude protein content and milk yield separately, irrespective of stage of lactation, younger animals produced more total proteins (i.e., total CN, total whey, and total β-lactoglobulin) as well as more total FAA, Glu, and Asp than their older contemporaries. The concentration of all protein fractions (except β-CN) in milk was greatest in the evening milk, even after adjusting for differences in the crude protein content of the milk. Relative to a purebred Holstein cow, Jersey cows, on average, produced a greater concentration of all CN fractions but less total FAA, Glu, Gly, Asp, and Val in milk. Relative to their respective purebred parental average, first-cross cows produced more total CN and more β-CN. Results from the present study indicate that many cow-level factors, as well as other factors, are associated with protein composition and FAA composition of bovine milk.     

西藏发酵牦牛乳化学成分和微生物组成分析

从西藏4个不同地区共取48份发酵牦牛乳样品,通过化学成分和微生物指标的检测及其统计分析,研究发现牦牛乳的营养成分为:脂肪6.89%(体积分数)、蛋白质4.91%(质量分数)、干物质17.64%(质量分数)、乳糖3.8%(质量分数)和灰分0.80%(质量分数),并且不同地区各成分的质量分数也不同。牦牛乳的微生物检测结果为(对数值):细菌5.61 cfu/mL,芽孢菌1.82 cfu/mL,乳酸菌5.21 cfu/mL,真菌3.12 cfu/mL,肠道菌3.26 cfu/mL,大肠杆菌2.11 cfu/mL和金黄色葡萄球菌3.48 cfu/mL,并且存在明显的地区差异性。     

Effect of roughage source and roughage to concentrate ratio on animal performance and rumen development in veal calves

Sixty-four male Holstein-Friesian × Dutch Friesian veal calves (46 ± 3.0 kg) were used to evaluate the effect of the inclusion of different levels and sources of dietary roughage on animal performance and rumen development. Treatments consisted of 1) C100 = concentrate only; 2) C70-S30 = concentrate (70%) with straw (30%), 3) C70-G30 = concentrate (70%) with dried grass (30%), 4) C70-G15-S15 = concentrate (70%) with dried grass (15%) and straw (15%), 5) C70-CS30 = concentrate (70%) with corn silage (30%), 6) C40-CS60 = concentrate (40%) with corn silage (60%), 7) C70-CS30-AL = concentrate (70%) with corn silage (30%) ad libitum, 8) C70-G15-S15-AL = concentrate (70%) with dried grass (15%) and straw (15%) ad libitum. All dietary treatments were provided in addition to a commercial milk replacer. Concentrate was provided as pellets and roughage was chopped. The dietary treatments 1 to 6 were supplied restrictedly to a maximum of 750 g of dry matter (DM) per day, whereas treatments 7 and 8 were offered ad libitum in combination with a reduced amount of milk replacer. Calves were euthanized after 10 wk. Straw supplementation (C70-S30 vs. C70-G30 and C70-CS30) reduced DM intake, and ad libitum supply of concentrate and roughage increased DM intake. Roughage addition did not affect growth performance. Rumen fermentation was characterized by low pH and high total volatile fatty acids and reducing sugar concentrations. Calves fed ad libitum showed lower ruminal lactate concentrations than calves fed restrictedly. Ammonia concentrations were highest in calves fed C-100 and lowest in calves fed ad libitum. The recovery of CoEDTA (added to milk replacer) varied between 20.5 and 34.9%, indicating that significant amounts of milk entered the rumen. Roughage addition decreased the incidence of plaque formation (rumen mucosa containing focal or multifocal patches with coalescing and adhering papillae covered by a sticky mass of feed, hair and cell debris) and the incidence of calves with poorly developed rumen mucosa. However, morphometric parameters of the rumen wall were hardly influenced by the type and level of roughage. Ruminal polysaccharide-degrading enzyme activities reflected the adaptation of the microorganisms to the dietary concentrate and roughage source. Results indicated that in veal calves, the addition of roughage to concentrate diets did not affect growth performance and positively influenced the macroscopic appearance of the rumen wall.     

Effects of protein and fat levels in milk on cheese and whey compositions

Bulk tank milk was standardised to six levels of fat (3·0, 3·2, 3·4, 3·6, 3·8, 4·0%) and similarly to six levels of protein, thus giving a total of 36 combinations in composition. Milk was analyzed for total solids, fat, protein, casein, lactose and somatic cell count and was used to make laboratory-scale cheese. Cheese samples from each batch were assayed for total solids, fat, protein and salt. Losses of milk components in the whey were also determined. Least squares analysis of data indicated that higher protein level in milk was associated with higher protein and lower fat contents in cheese. This was accompanied by lower total solids (higher moisture) in cheese. Inversely, higher fat level in milk gave higher fat and lower protein and moisture contents in cheese. Higher fat level in milk resulted in lower retention of fat in cheese and more fat losses in the whey. Higher protein level in milk gave higher fat retention in cheese and less fat losses in the whey. Regression analysis showed that cheese fat increased by 4·22%, while cheese protein decreased by 2·61% for every percentage increase in milk fat. Cheese protein increased by 2·35%, while cheese fat decreased by 6·14% per percentage increase in milk protein. Milk with protein to fat ratio close to 0·9 would produce a minimum of 50% fat in the dry matter of cheese.