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Food chain approach to lowering the saturated fat of milk and dairy products

Kliem, K., Humphries, D., Markey, O., Vasilopoulou, D., Fagan, C., Grandison, A., Jackson, K., Todd, S., Givens, I. and Lovegrove, J. (2018) Food chain approach to lowering the saturated fat of milk and dairy products. International Journal of Dairy Technology. ISSN 1364-727X

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To link to this item DOI: 10.1111/1471-0307.12564

Abstract/Summary

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 (SFA) with cis-monounsaturated fatty acids (MUFA). The resulting milk was used for ultra-high temperature (UHT) 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 SFA and higher cis- and trans-MUFA concentrations than that of conventional products. This was consistent over production periods, demonstrating that this food chain approach could be adopted on a wider scale.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal, Dairy and Food Chain Sciences (ADFCS)
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:78243
Publisher:Wiley-Blackwell

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