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Table 2 Impact of UHT Treatment and Storage on Fatty Acid Profile of Milk

From: Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

Fatty Acid Profile mg/g

Raw Milk

Immediately After UHT Treatment

30-Days

60-Days

90-Days

C4:0

3.79 ± 0.06a

3.44 ± 0.05b

3.39 ± 0.03b

3.12 ± 0.08c

2.88 ± 0.13d

C6:0

2.52 ± 0.26a

2.38 ± 0.07b

2.35 ± 0.05b

2.19 ± 0.04c

2.04 ± 0.17d

C8:0

1.41 ± 0.15a

1.29 ± 0.03b

1.22 ± 0.11b

1.08 ± 0.03c

1.02 ± 0.08c

C10:0

2.77 ± 0.05a

2.51 ± 0.09b

2.43 ± 0.10b

2.14 ± 0.16c

1.95 ± 0.02d

C12:0

3.11 ± 0.09a

2.91 ± 0.14b

2.84 ± 0.17b

2.61 ± 0.07c

2.44 ± 0.01c

C14:0

10.22 ± 0.23a

9.44 ± 0.25b

9.18 ± 0.16b

8.22 ± 0.28c

7.56 ± 0.25d

C16:0

25.38 ± 0.77a

24.16 ± 0.42b

24.10 ± 0.35b

22.74 ± 0.17c

21.53 ± 0.64d

C18:0

16.27 ± 0.19a

15.36 ± 0.18b

15.11 ± 0.33b

13.66 ± 0.09c

11.29 ± 0.15d

C18:1

24.69 ± 0.55a

23.29 ± 0.33b

22.87 ± 0.66b

20.47 ± 0.33c

18.52 ± 0.13d

C18:2

2.17 ± 0.05a

1.98 ± 0.12b

1.73 ± 0.02c

0.59 ± 0.14d

0.14 ± 0.01e

  1. Means having same letter in a row are non-significant (p > 0.05)