Assesment of Fatty Acid Composition in Industrial Pasturized Cream in Southern Part of Iran

Subject Areas : Microbiology

M. H.  Naji ¹ (Ph. D. Student of the Department of Food Science and Tehcnology, College of Agricuture, Mashaad University, Mashaad, Iran.)
F.  Shahidi ² (Professor of the Department of Food Science and Technology, College of Agricuture, Mashaad University, Mashaad, Iran.)
S. A.  Mortazavi ³ (Professor of the Department of Food Science and Technology, College of Agricuture, Mashaad University, Mashaad, Iran.)
A.  Kochaki ⁴ (Professor of the Department of Food Science and Technology, College of Agricuture, Mashaad University, Mashaad, Iran.)
H.  Skandari ⁵ (Professor of the Department of Food Science and Technology, College of Agricuture, Shiraz University, shiraz, Iran.)

Received: 2018-06-19 Accepted : 2018-06-19 Published : 2018-06-22

Keywords:

Abstract :

Introduction: Cream structure consists of various quantities of short chained fatty acids. Some of the fatty acids are branched and some are conjugated and some are nonconjugated with even or odd carbon numbers. A number of unusual fatty acids namely cyclohexyl fatty acids among others have been identified. Materials and Methods: In this research cream with 30% fat content was produced, pasteurized and packed from the milk delivered to three plants on southern part of Iran. Samples were collected every three hours after production and three and six days later and investigated regarding the fatty acid composition and profile using gas liquid chromatography. Results: The results indicated that the fatty acid composition of the samples differentiated from each other based on the diet and feed consumed. However differences were observed among some fatty acids namely palmitic, conjugated and tran acids. Conclusion: The fatty acid composition of creams indicated differences at p ≤ 0.05 level. This study showed that among the species, composition of fat and fatty acids are not constant and uniform.

References:

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