The fatty acid composition of Iraqi ewe's, goat's and cow's milk fat.

The analysis of the fatty acid composition of 6 samples of the milk fat of each ewes and goats and of 3 samples of the milk fat of cows was accomplished using Hewlett-Packard gas-liquid chromatograph Model 5711 A, provided with an electronic integrator Model 3380. Separation of the methyl esters was performed on columns of 10% sailor on Chromosorb. Temperature programming between 100 degrees C and 180 degrees C was used. The milk fats were qualitatively similar but differed quantitatively. Both ewe's and goat's milk fat had a greater amount of short-chain fatty acids than cow's milk fat. Goat's milk fat contained a higher percentage of short-chain fatty acids compared to that of ewe's milk fat and of goat's milk fat reported in the literature.

Comparative Studies of Casein Breakdown in Cheddar Cheese Manufactured from Lactose-Hydrolysed Milk.

Scottish Cheddar cheese (12 trials) was produced from full-fat milk and from the same milk treated with different preparations of (ß-D-galatosidase. Appreciable hydrolysis of the casein fractions was evident in 6-month old Cheddar cheese using lactose hydrolysing enzyme containing a high level of natural protease. Lactose hydrolysis of milk up to 60% slightly accelerated the ripening process of Cheddar cheese, but greater judge preference of the enzyme-treated cheese was reported by the taste panelists as compared with the control.