DETERMINATION OF FATTY ACIDS IN RAW, PASTEURIZED, AND STERILIZED MILK IN FOUR MANUFACTURING UNITS IN ISFAHAN AND MARKAZI PROVINCES, IRAN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

JAMSHIDI ALI; NAVABI ATEFEH; DELAVAR MOSTAFA; MIRLOHI MARYAM

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Health System Research Year:2017 | Volume:13 | Issue:1 Page(s): 104-110

Download Full-Text

Persian Verion

View:

1,571

Download:

Cites:

Information Journal Paper

Title

DETERMINATION OF FATTY ACIDS IN RAW, PASTEURIZED, AND STERILIZED MILK IN FOUR MANUFACTURING UNITS IN ISFAHAN AND MARKAZI PROVINCES, IRAN

Author(s)

JAMSHIDI ALI | NAVABI ATEFEH | DELAVAR MOSTAFA | MIRLOHI MARYAM | Issue Writer Certificate

Keywords

MILKQ3

STERILIZATIONQ2

PASTEURIZATIONQ2

FATTY ACIDSQ2

THERMAL PROCESSINGQ2

Abstract

Background: This study was conducted in order to compare the raw MILK fatty acid pattern and its modification as a result of commercial THERMAL PROCESSING during a 3-month study in the summer, 2015.Methods: In this cross-sectional study, 72 samples including raw, pasteurized, and sterilized MILK were randomly collected from 4 manufacturing units in Isfahan and Markazi Provinces, Iran, during 3 sampling times in the summer with 1 month intervals. The FATTY ACIDS pattern was determined using gas chromatography (GC) method. Data were analyzed in SPSS using two-way ANOVA test and LSD post hoc test.Findings: The results showed that the concentrations of both saturated and unsaturated FATTY ACIDS in raw MILK significantly decreased after THERMAL PROCESSING (P<0.05). In comparison with raw MILK, the concentration of different FATTY ACIDS decreased in sterilized (23-60%) and pasteurized (45-74%) MILK. Sampling time had a significant effect on the concentration of the majority of measured FATTY ACIDS (P<0.05).Conclusion: The results of this study showed that commercial THERMAL PROCESSING of MILK results in substantial changes in MILK fatty acid concentration. Despite the gentle thermal process in PASTEURIZATION compared with STERILIZATION, the decrease in FATTY ACIDS in this process was clearly higher than that in STERILIZATION. Considering the importance of pasteurized MILK in the public food basket, it is necessary to consider the above changes in the food composition table.

Cites

No record.

References

FATTY ACID ANALYSIS OF IRANIAN JUNK FOOD, DAIRY, AND BAKERY PRODUCTS: SPECIAL ATTENTION TO TRANS-FATS

Cite

APA: Copy

JAMSHIDI, ALI, NAVABI, ATEFEH, DELAVAR, MOSTAFA, & MIRLOHI, MARYAM. (2017). DETERMINATION OF FATTY ACIDS IN RAW, PASTEURIZED, AND STERILIZED MILK IN FOUR MANUFACTURING UNITS IN ISFAHAN AND MARKAZI PROVINCES, IRAN. HEALTH SYSTEM RESEARCH, 13(1), 104-110. SID. https://sid.ir/paper/192546/en

Vancouver: Copy

JAMSHIDI ALI, NAVABI ATEFEH, DELAVAR MOSTAFA, MIRLOHI MARYAM. DETERMINATION OF FATTY ACIDS IN RAW, PASTEURIZED, AND STERILIZED MILK IN FOUR MANUFACTURING UNITS IN ISFAHAN AND MARKAZI PROVINCES, IRAN. HEALTH SYSTEM RESEARCH[Internet]. 2017;13(1):104-110. Available from: https://sid.ir/paper/192546/en

IEEE: Copy

ALI JAMSHIDI, ATEFEH NAVABI, MOSTAFA DELAVAR, and MARYAM MIRLOHI, “DETERMINATION OF FATTY ACIDS IN RAW, PASTEURIZED, AND STERILIZED MILK IN FOUR MANUFACTURING UNITS IN ISFAHAN AND MARKAZI PROVINCES, IRAN,” HEALTH SYSTEM RESEARCH, vol. 13, no. 1, pp. 104–110, 2017, [Online]. Available: https://sid.ir/paper/192546/en

Related Journal Papers