Volume 13, Issue 1 (3-2017)
J Health Syst Res 2017, 13(1): 104-110 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Jamshidi A, Navabi A, Delavar M, Mirlohi M. Determination of Fatty Acids in Raw, Pasteurized, and Sterilized Milk in Four Manufacturing Units in Isfahan and Markazi Provinces, Iran. J Health Syst Res 2017; 13 (1) :104-110
URL: http://hsr.mui.ac.ir/article-1-909-en.html
URL: http://hsr.mui.ac.ir/article-1-909-en.html
1- MSc Student, Student Research Committee, Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
2- Department of Chemical Analysis, Iranian Food and Drug administration, Arak University of Medical Sciences, Arak, Iran
3- Assistant Professor, Department of Pharmacology, School of Medicine, Arak University of Medical Sciences, Arak, Iran
4- Associate Professor, Food Security Research Center AND Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
2- Department of Chemical Analysis, Iranian Food and Drug administration, Arak University of Medical Sciences, Arak, Iran
3- Assistant Professor, Department of Pharmacology, School of Medicine, Arak University of Medical Sciences, Arak, Iran
4- Associate Professor, Food Security Research Center AND Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (1439 Views)
Background: This study was conducted in order to compare the raw milk fatty acid pattern and its modification as a result of commercial thermal processing during a 3-month study in the summer, 2015.Methods: In this cross-sectional study, 72 samples including raw, pasteurized, and sterilized milk were randomly collected from 4 manufacturing units in Isfahan and Markazi Provinces, Iran, during 3 sampling times in the summer with 1 month intervals. The fatty acids pattern was determined using gas chromatography (GC) method. Data were analyzed in SPSS using two-way ANOVA test and LSD post hoc test.Findings: The results showed that the concentrations of both saturated and unsaturated fatty acids in raw milk significantly decreased after thermal processing (P < 0.05). In comparison with raw milk, the concentration of different fatty acids decreased in sterilized (23-60%) and pasteurized (45-74%) milk. Sampling time had a significant effect on the concentration of the majority of measured fatty acids (P < 0.05).Conclusion: The results of this study showed that commercial thermal processing of milk results in substantial changes in milk fatty acid concentration. Despite the gentle thermal process in pasteurization compared with sterilization, the decrease in fatty acids in this process was clearly higher than that in sterilization. Considering the importance of pasteurized milk in the public food basket, it is necessary to consider the above changes in the food composition table.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2021/01/10 | Published: 2021/01/10
Received: 2020/07/16 | Accepted: 2021/01/10 | Published: 2021/01/10
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
