Changes in fatty acid and conjugated linoleic acid content of milk according to season (Preliminary study)

Authors

  • Rozália Salamon University of Transylvania, Csíkszereda Campus, Department of Food Sciences, RO-530104 Csíkszereda, Szabadság tér 1.
  • Éva Vargáné Visi University of Kaposvár, Faculty of Animal Sciences, Department of ChemistryBiochemistry, H-7400 Kaposvár, Guba S. u. 40.
  • Zsuzsanna Csapóné Kiss University of Kaposvár, Faculty of Animal Sciences, Department of ChemistryBiochemistry, H-7400 Kaposvár, Guba S. u. 40.
  • Anna Altorjai University of Debrecen, Center of Agricultural Sciences, H-4032 Debrecen, Böszörményi u. 138.
  • Zoltán Győri University of Debrecen, Center of Agricultural Sciences, H-4032 Debrecen, Böszörményi u. 138.
  • Anikó Borosné Győri University of Debrecen, Center of Agricultural Sciences, H-4032 Debrecen, Böszörményi u. 138.
  • Péter Sára University of Kaposvár, Faculty of Animal Sciences, Department of ChemistryBiochemistry, H-7400 Kaposvár, Guba S. u. 40.
  • Csilla Albert University of Transylvania, Csíkszereda Campus, Department of Food Sciences, RO-530104 Csíkszereda, Szabadság tér 1.
  • János Csapó University of Transylvania, Csíkszereda Campus, Department of Food Sciences, RO-530104 Csíkszereda, Szabadság tér 1. , University of Kaposvár, Faculty of Animal Sciences, Department of ChemistryBiochemistry, H-7400 Kaposvár, Guba S. u. 40.

Keywords:

linoleic acid, conjugated linoleic acid, biological hydrogenation, cis-fatty acids, trans-fatty acids, cheese, butter, other foods, milk products, biological effect, carcinogenesis

Abstract

The fatty acid composition and the changes in the fatty acid profile of the milk of Black Holstein Friesian, Hungarian Simmenthal and Red Holstein Friesian was determined. The amount of the saturated fatty acids dropped to a minimum level during the summer months (butyric acid: 2.8–2.9 relative%; myristic acid: 10.9–11.0%; palmitc acid: 28.1–28.2%; stearic acid: 10.4–10.5%), and reached a maximum during winter and in early spring (butiric acid: 3.6–3.7 relatív%; myristic acid: 11.5–11.7%; palmitic acid: 28.7–28.8%; stearic acid: 10.7–10.8%). The amount of oleic (summer: 26.7%; winter: 25.0%), linoleic (summer: 3%; winter: 1.7%), and linolenic acid (summer: 1%; winter: 0.9%) and conjugated linoleic acid (summer: 1.4%; winter: 0.8%) was the highest in summer. The biological value of the fat in summer milk, according to higher essential fatty acid content, is more valuable than in winter milk.

Author Biography

  • Rozália Salamon, University of Transylvania, Csíkszereda Campus, Department of Food Sciences, RO-530104 Csíkszereda, Szabadság tér 1.

    corresponding author
    salamonrozalia@sapientia.siculorum.ro

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Published

2005-10-15

Issue

Vol. 9 No. 3 (2005): Acta Agraria Kaposváriensis

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Articles

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Copyright (c) 2005 Salamon Rozália, Vargáné Visi Éva, Csapóné Kiss Zsuzsanna, Altorjai Anna, Győri Zoltán, Borosné Győri Anikó, Sára Péter, Albert Csilla, Csapó János

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Salamon, R., Vargáné Visi, Éva, Csapóné Kiss, Z., Altorjai, A., Győri, Z., Borosné Győri, A., Sára, P., Albert, C., & Csapó, J. (2005). Changes in fatty acid and conjugated linoleic acid content of milk according to season (Preliminary study). Acta Agraria Kaposváriensis, 9(3), 1-14. https://journal.uni-mate.hu/index.php/aak/article/view/1747

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