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J Dairy Sci. 2005 Apr;88(4):1301-10.

Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty Acid isomer content.

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1
Department of Nutrition and Food Technology, Faculty of Agriculture, University of Mu'tah, Jordan. saqermay@yahoo.com

Abstract

The conventional heating methods of milk did not cause any significant increase in the trans isomer content, with the exception of milk heated at 63 +/- 1.0 degrees C for 30 min and milk microwaved for 5 min, which were significantly increased by 19 and 31%, respectively. The chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage. The conjugated linoleic acid content of cheese heated in a microwave oven for 5 min decreased by 21%, and microwave heating for 10 min caused a decrease of 53% compared with that of freshly boiled cheese.

[Indexed for MEDLINE]

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