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Mierlita, D., “Fatty acid profile and health lipid indices in the raw milk of ewes grazing part-time and hemp seed supplementation of lactating ewes”, South African Journal of Animal Science, 46 (3). 237-46. 2016.

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Article

Analysis of Fatty Acid Composition and Healthy Lipids Indices in Raw and Processed Milk

1Department of Food Safety and Quality, Veterinary Faculty, Lithuanian University of Health Sciences, Kaunas, Lithuania

2Department of Biochemistry, Veterinary Faculty, Lithuanian University of Health Sciences, Kaunas, Lithuania

3Department of Anatomy and Physiology, Veterinary Faculty, Lithuanian University of Health Sciences, Kaunas, Lithuania


Journal of Food and Nutrition Research. 2019, Vol. 7 No. 5, 386-390
DOI: 10.12691/jfnr-7-5-8
Copyright © 2019 Science and Education Publishing

Cite this paper:
Lina Laučienė, Vaida Andrulevičiūtė, Ingrida Sinkevičienė, Antanas Sederevičius, Kristina Musayeva, Loreta Šernienė. Analysis of Fatty Acid Composition and Healthy Lipids Indices in Raw and Processed Milk. Journal of Food and Nutrition Research. 2019; 7(5):386-390. doi: 10.12691/jfnr-7-5-8.

Correspondence to: Lina  Laučienė, Department of Food Safety and Quality, Veterinary Faculty, Lithuanian University of Health Sciences, Kaunas, Lithuania. Email: lina.lauciene@lsmuni.lt

Abstract

The aim of the present study was to examine the fatty acid composition and healthy lipids indices in raw milk and dairy products, covering the main stages of production. The fresh cheese, butter, sour cream, and ultra-high temperature treated milk, representing differences in technological approach were chosen for the study. Fatty acids methyl esters were quantified using a gas chromatograph equipped with flame ionization detector and a capillary column SP-2560. No significant influence of the technological process has been identified. The concentrations and profile of fatty acids and healthy lipids indices in final product fat were primarily dependent on the content of the raw milk or cream. The significant difference (P<0.05) in main groups of fatty acids and healthy lipids indices were determined according to the season (except for sour cream). Summer raw milk and cream was a healthier option for the production of fresh cheese, ultra-high temperature milk, and butter.

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