AN EVALUATION OF MILK FATTY ACID COMPOSITION OF WHOLE FLUID MILKIN THE UNITED STATES

摘要

Milk and dairy products are excellent dietary sources of essential nutrients including high quality protein, energy, and many minerals and vitamins (Huth et al., 2006). Fat is the most variable component of milk and its fatty acid (FA) composition accounts for many of the physical properties, manufacturing characteristics and organoleptic qualities of milk and dairy products. However, milk fat is considered "bad" by many consumers because the saturated fatty acids (SFA) and trans fatty acids (TFA) inmilk fat are associated with perceived negative effects on human health, especially coronary heart disease (CHD). On the other hand, milk fat is an excellent source of oleic acid and recent research indicates that conjugated linoleic acid (CI_A) and thelong chain omega-3 fatty acids may have potential beneficial effects in health maintenance and the prevention of chronic diseases (Bauman and Lock, 2006a).