Food chain approach to lowering the saturated fat of milk and dairy products
Food chain approach to lowering the saturated fat of milk and dairy products
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DOI：
10.1111/1471-0307.12564
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发表时间：
2019-02-01
影响因子：
4.4
通讯作者：
Lovegrove, Julie A.
中科院分区：
文献类型：
--
作者：
Kliem, Kirsty E.;Humphries, David J.;Lovegrove, Julie A.
在跨越两年的两个生产期内，在哺乳奶牛日粮中添加高油酸葵花籽油，以改善乳脂，用顺式单不饱和脂肪酸部分取代饱和脂肪酸。将得到的牛奶用于超高温牛奶、黄油和切达干酪的生产，并将脂肪酸谱与传统生产的产品进行了比较。与传统产品相比，用变性牛奶制成的产品中的脂肪饱和脂肪酸含量较低，顺式和反式单不饱和脂肪酸浓度较高。这在两个生产阶段都是一致的，表明这种食物链办法可以在更大范围内采用。
Lactating cow diets were supplemented with high-oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids with cis-monounsaturated fatty acids. The resulting milk was used for ultrahigh-temperature milk, butter and Cheddar cheese production, and fatty acid profiles were compared with those of conventionally produced products. Fat from products made with modified milk had lower saturated fatty acids and higher cis- and trans-monounsaturated fatty acid concentrations than that of conventional products. This was consistent over both production periods, demonstrating that this food chain approach could be adopted on a wider scale.