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

Lina Laučienė,Ingrida Sinkevičienė,Kristina Musayeva,Antanas Sederevičius,Loreta Šernienė,Vaida Andrulevičiūtė

doi:10.12691/jfnr-7-5-8

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.

Highlights

Milk is the most valuable among all plant and animal products
A polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) ratio above 0.45 is recommended in the diet to prevent coronary heart disease and cancers [11]
The PUFA level was similar in milk fat of both seasons

Summary

Introduction

Milk is the most valuable among all plant and animal products. This is due to the unique composition of the milk and its nutritional value, which makes it possible for milk to replace any of the foods. Milk fat is one of the most complex natural fats that consist of approximately 400-500 fatty acids (FA) [2]. The human body absorbs about 97 percent of the milk fat and supplies the essential polyunsaturated fatty acids (PUFA). Two main and essential PUFA are linoleic acid (18:2n6; LA) and αlinolenic acid (18:3n3; ALA) which represent the n6 and n3 of PUFA group respectively, are not synthesized in the human body and should be obtained with food [3]. C18:1c9 (oleic acid) which is the most abundant fatty acid of monounsaturated fatty acids (MUFA) and the isomers of conjugated linoleic acid, related to the cholesterol reduction and to the anticarcinogenic effects respectively [4]

Objectives

Methods

Results