CHANGES IN FATTY ACID COMPOSITION OF DIFFERENT MILK PRODUCTS CAUSED BY DIFFERENT TECHNOLOGY

• Main Authors: Rozália Veronika Salamon, Katalin Lóki, Szidónia Salamon, P. Sára, Beáta Albert, Z. Mándoki, Jánosné Csapó, Anikó Győri, Z. Győri, J. Csapó
• Format: Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 2007-06-01
• Series: Poljoprivreda
• Subjects: milk; cheese; butter; margarine; fatty acid composition; cis-trans isomers; microwave
• Online Access: http://poljoprivreda.pfos.hr/upload/publications/40_SALAMON.pdf
• ISSN: 1330-7142; 1848-8080

The fatty acid composition of cow’s milk with fat contents of 3.6%, Dalia cheese with fat contents of 44%, butter with fat contents of 80% and margarine with fat contents of 24% was determined after a heat treatment performed on cooking plate and microwave treatment, respectively of different durations. The biggest difference was obtained for oleic acid and elaidic acid since, with the exception of the margarine, in each case proportion of the cis-configurated oleic acid decreased while that of the trans-configurated elaidic acid increased. For all of the other fatty acids in the foodstuffs examined no such differences were obtained regarding change in fatty acid composition whose differences could influence healthy nutrition to considerable extent. Therefore we can take it as a fact that neither heat treatment performed on a traditional cooking plate nor microwave treatment affects considerably the composition of food fats.