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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)