Research Article Open Access

Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt

O. O. Santos Júnior1, M. R. Pedrão2, L. F. Dias2, L. N. Paula2, F. A.G. Coró2 and Nilson Evelazio De Souza2
  • 1 Department of Chemistry, State University of Maringa, 87020-900, Maringa, Parana State, Brazil
  • 2 Department of Food Technology, Federal Technologic University of Parana, 86036-370, Londrina, Parana State, Brazil


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.

American Journal of Applied Sciences
Volume 9 No. 8, 2012, 1300-1306


Submitted On: 9 May 2012 Published On: 7 July 2012

How to Cite: Júnior, O. O. S., Pedrão, M. R., Dias, L. F., Paula, L. N., Coró, F. A. & De Souza, N. E. (2012). Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt. American Journal of Applied Sciences, 9(8), 1300-1306.

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  • Saturated Fatty Acid (SFA)
  • Conjugated Linoleic Acid (CLA)
  • Monounsaturated Fatty Acid (MUFA)
  • High Temperature Short Time (HTST)