Cholesterol and fatty acids level in different kinds of pasteurized milk
2000
Grega, T. | Sady, M. (Akademia Rolnicza, Krakow (Poland). Katedra Przetworstwa Produktow Zwierzecych) | Pustkowiak, H. (Akademia Rolnicza, Krakow (Poland). Katedra Hodowli Bydla)
Studies were carried out on fat obtained from different kinds of milk raw, pasteurized (2, 3.2 percent fat), UHT (0.5, 2, 3.2 percent fat), sweetened condensed, non-sweetened condensed and milk powder. The lowest level of cholesterol and saturated fatty acids was found in the raw and pasteurized 2 percent milk while the condensed non-sweetened milk had the highest amount of these compounds. The results show that the intensity of milk processing affects the nutritive value of lipids contained in different kinds of pasteurized milk
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