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1998, Number 4

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Vet Mex 1998; 29 (4)

Fatty acid composition of Mexican pasteurized milk fat

Pérez FNA, Díaz GG, Gutiérrez TR, Vega y LS, Urbán CG, Prado FMG, González LMM, Ramírez AA, Pinto CME

Language: English/Spanish
References: 18
Page: 329-335
PDF size: 495.10 Kb.


ABSTRACT

Fatty acid composition of 72 samples of pasteurized milk fat from three Mexican industries, taken during one year, was determined by gas-liquid chromatography. Statistical analysis showed some differences for the content of the fatty acids C4:0, C12:0, C14:0, C16:0, C18:0, and C 18:2 among industries. Variation limits in fatty acid composition were similar to those reported by other countries. Significant differences between seasons were found for butyric, caprylic, caproic and oleic acids. Medium chain fatty acids (C8:0, C10:0 and C12:0) correlated positively among them. The same was found for estearic and oleic acids. Caproic and myristic acids correlated negatively in comparison to estearic and oleic acids.


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