Seasonal changes in the fatty acid composition of raw bovine milk produced in the western part of Hungary

被引：0

作者：

Toth, T. ^{[1
]}

Viszket, E. ^{[1
]}

Csavajda, E. ^{[1
]}

Tanai, A. ^{[2
]}

Varga, L. ^{[1
]}

机构：

[1] Univ W Hungary, Fac Agr & Food Sci, H-9200 Mosonmagyarovar, Hungary

[2] Adexgo Kft, H-8230 Balatonfured, Hungary

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2012年 / 67卷 / 03期

关键词：

Bovine milk; raw (seasonal changes; fatty acid composition; Hungary); CONJUGATED LINOLEIC-ACID; DAIRY-PRODUCTS; TRANS-11; CIS-9; CLA;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A 2-year-long study was conducted to reveal the seasonal changes in protein and fat contents and fatty acid composition of raw bovine milk delivered to a cheese factory located in the western part of Hungary. The highest milk fat concentrations were measured in winter (3.92%), whereas the lowest mean was observed in summer (3.64%). As for protein content, the highest (3.43%) and lowest (3.17%) means were measured in autumn and summer, respectively. Season significantly influenced (P < 0.05) the levels of all saturated fatty acids tested. As far as monounsaturated fatty acids are concerned, their highest mean value (28.97%) was observed in summer. Of all the polyunsaturated fatty acids analyzed, only linoleic acid (C18:2) and eicosatrienoic acid (C20:3) levels showed seasonal differences (P < 0.05). This work provided an indirect evidence for the all-year-round use of diets based primarily on conserved forages such as maize silage.

引用

页码：261 / 264

页数：4

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