Journal
JOURNAL OF DAIRY SCIENCE
Volume 103, Issue 2, Pages 1900-1907Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2019-17329
Keywords
cow milk; lipidomics; pasteurized treatment; UHT treatment
Funding
- National Natural Science Foundation of China [31601962]
- Special Fund for Agro-scientific Research in the Public Interest [201403071]
- Introduction of International Advanced Agricultural Science and Technology Program [2015-Z12]
- Modern Agro-Industry Technology Research System of China [CARS-36]
- Agricultural Science and Technology Innovation Program (Beijing, China) [ASTIP-IAS12]
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Triglyceride (TG) and fatty acid profiles of raw (RM), pasteurized (PM, 85 degrees C for 15 s), and indirect UHT-treated (UM, 135 degrees C for 15 s) cow milk were investigated by a lipidomics approach. Ninety-four TG were identified and all were present at significantly lower concentrations in UM than in RM or PM, and free fatty acid contents were significantly higher in UM than in RM and PM, indicating that TG lipolysis occurred to a greater degree in UM than in RM and PM. In addition, UM contained significantly fewer unsaturated fatty acids (14 types) than those in RM and PM, including C14:1n-5, C15:1n-5, C16:1n-7, C17:1n-7, C18:1n9 cis, C18:2n-6 cis, C18:3n-3, C18:3n-6, C20:1, C20:2, C20: 3n-6, C20:3n-3, C20:4n-6, and C20:5n-3. However, we detected no significant differences between RM and PM in these fatty acids. In conclusion, UHT treatment, but not pasteurization, caused loss of the nutritional quality and bioactivity of cow milk lipid profiles.
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