Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content
2005
Herzallah, S. M. | Humeid, M. A. | Al-Ismail, K. M.
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°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.
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