@article {10.3844/ajassp.2012.1300.1306,
article_type = {journal},
title = {Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt},
author = {Júnior, O. O. Santos and Pedrão, M. R. and Dias, L. F. and Paula, L. N. and Coró, F. A.G. and De Souza, Nilson Evelazio},
volume = {9},
year = {2012},
month = {Jul},
pages = {1300-1306},
doi = {10.3844/ajassp.2012.1300.1306},
url = {https://thescipub.com/abstract/ajassp.2012.1300.1306},
abstract = {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},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}