HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Boatman, C. Articles by Hammond, E. G. Search for Related Content PubMed Articles by Boatman, C. Articles by Hammond, E. G.

Effect of Manufacturing Conditions and Storage on Certain Polyunsaturated Fatty Acids of Dairy Products¹

Department of Dairy and Food Industry, Iowa State University, Ames

ABSTRACT

In spite of the widespread interest in the polyunsaturated fatty acid content of milk fat in recent years, no study has been reported on the effect on these constituents of the manufacturing and storage conditions for dairy products. The polyunsaturated fatty acids are notoriously susceptible to autoxidation and other changes. Jenness and Patton (3) have suggested that heat treatment of milk might possibly cause isomerization, hydration, or polymerization of the unsaturated fatty acids.

This report compares the polyunsaturated fatty acid content of milk before and after processing into dairy products by conventional procedures and after normal storage conditions. The polyunsaturated fatty acid content was determined by the lipoxidase procedure of MacGee (4). This procedure is specific for polyunsaturated fatty acids which have a cis, cis-methylene interrupted pentadiene system. Therefore, the method gives a measure of the total essential fatty acids content of the milk, including acids which belong to both the linoleate and linolenate series.

¹ Journal Paper No. J-4739 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1517. Supported in part by a grant from the American Dairy Association.