Effects of Seasonality on the Proximate Composition and Fatty Acid Profile in Cow Milk
作者： Simionato J. I. , Ana Paula Hiroki , Marly Sayuri Katsuda , Mayka Reghiany Pedrão , Lucia Felicidade Dias
DOI: 10.5923/J.FOOD.20120205.05
关键词: Fatty acid 、 Chemistry 、 Seasonality 、 Rumenic acid 、 Polyunsaturated fatty acid 、 Linoleic acid 、 Linolelaidic acid 、 Pasteurization 、 Food science 、 Conjugated linoleic acid
摘要: The p resent study investigated the influence of seasonality (summer and winter) on pro ximate co mposition amount polyunsaturated fatty acids in milk fat. amounts lipid protein were greater winter. quantity conjugated linoleic acid (CLA, ru menic acid, 18:2c9t11) type B pasteurized (10.38 ± 0.69 summer 7.44 0.82 was higher than C (9.90 0.64 7.25 0.85 both seasons. trans linolelaidic (18:2n-6t), (18:2n-6) linolen ic (18:3n-3) had no variation between seasons types milk. Furthermore, n-6/n-3 ratio milks analy zed after pasteurization has reduced significantly fro m (p<0.05) 7.50 7.46 1.71 winter to 6.36 0.45 6.72 0.61 for Type B, respectively.
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