American Journal of Applied Sciences

Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt

O. O. Santos Júnior, M. R. Pedrão, L. F. Dias, L. N. Paula, F. A.G. Coró and Nilson Evelazio De Souza

DOI : 10.3844/ajassp.2012.1300.1306

American Journal of Applied Sciences

Volume 9, Issue 8

Pages 1300-1306


Problem statement: The present study aimed to study the evolution of fatty acid content, focusing on rumenic acid content, from raw milk to yoghurt processed from this milk. Approach: Milk samples were collected in a dairy plant in the northwest of Paraná State weekly in January 2011 (Brazilian summer). It processed one truck load of 26,000 L of refrigerated type-C (whole standardized milk with a minimum of 3% fat) milk per day, mostly from the city of Lobato, Paraná, produced mainly by Gir (Bos indicus) cattle raised on stargrass (Cynodon nlenfuensis var. nlenfuensis) pasture. Results: Saturated Fatty Acid (SFA) were the most abundant, particularly palmitic (16:0), stearic (18:0) and myristic (14:0). Among the Monounsaturated Fatty Acid (MUFA), Polyunsaturated Fatty Acid (PUFA) and trans fatty acid, oleic acid (18:1n-9), linoleic acid (18:2n-6), elaidic acid (t9-18:1) and c9, t11-18:2 (rumenic acid) predominated. It was detected significant differences (p<0.05) in the quantification of isomer c9, t11-18:2 of Conjugated Linoleic Acid (CLA). Raw milk had the largest content of rumenic acid (14.91±0.17 mg g-1 of lipids), decreasing to 6.22±0.20 after pasteurization and to 5.41±0.18 mg g-1 in yoghurt. Conclusion/Recommendations: It is demonstrated that pasteurization and yoghurt making affect the CLA contents.


© 2012 O. O. Santos Júnior, M. R. Pedrão, L. F. Dias, L. N. Paula, F. A.G. Coró and Nilson Evelazio De Souza. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.