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Changes in the fatty acid composition of milk fat during UHT sterilization and storage of sterilized milk


Changes in the fatty acid composition of milk fat during UHT sterilization and storage of sterilized milk



Moloch. Prom 32(12): 9-12



UHT sterilization of milk at 140-142 degrees C for 3-4 sec produced a slight fall in unsaturated fatty acid content which continued and increased by 3.1% during subsequent storage in cartons at room temp, for 90 days. GLC examination showed this fall to originate chiefly in reductions in C18.2 and C20: 1 acid contents of 2.6 to 0.9 and 0.9 to 0%, respectively.

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