[Fatty acid composition of Mexican pasteurized milk fat] | Composicion en acidos grasos de la grasa de leches pasteurizadas mexicanas

English. Fatty acid composition of 72 samples of pasteurized milk fat from three Mexican industries, taken during one year, was determined by gas-liquid chromatography. Statistical analysis showed some differences for the content of the fatty acids Csub4:0, C sub 12:0, C sub 14:0, C sub 16:0, C sub 18:0 and C sub 18:2 among industries. Variation limits in fatty acid composition were similar to those reported by other countries. Significant differences between seasons were found for butyric, caprylic, caproic and oleic acids. Medium chain fatty acids (C sub 8:0, C sub 10:0 and C sub 12:00) correlated positively among them. The same was found for estearic and oleic acids. Caproic and myristic acids correlated negatively in comparison to estearic and oleic acids

Spanish; Castilian. Durante un ano se determino, mediante cromatografia gas-liquido, la composicion en acidos grasos de 72 muestras de leche pasteurizada representativas de tres industrias pasteurizadoras importantes de Mexico. El analisis estadistico mostro diferencias entre industrias para los acidos grasos Csub4:0, C sub 12:0, C sub 14:0, C sub 16:0, C sub 18:0 y C sub 18:2. Los rangos de variacion en el contenido de los acidos grasos, son comparables a los informados para la grasa lactea pura de otros paises. El efecto estacionalidad se observo en los acidos butirico, caprilico, caproico y oleico. Los acidos de cadena media (C sub 18:0 y C sub 18:1. Los acidos grasos caproico y miristico se correlacionaron negativamente con el estearico y el oleico