The?fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in?the fat?of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the?Polish market were determined. The?conducted study demonstrated that?the?fat?extracted from the?analysed dairy products was characterised by?various contents of?fatty acids and various lipid quality indices. In?the fat?extracted from all the?analysed products, saturated fatty acids (SFA) were dominant. The?fat?from the?yoghurts with the?fruit and cereal grains was characterised by?the highest content of?PUFA (polyunsaturated fatty acids), the?highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the?lowest value of?the index of?atherogenicity (AI) and the?index of?thrombogenicity (TI). The?fat?from the?natural yoghurts contained the?highest value of?MUFA (monounsaturated fatty acids). The?fat?from the?bio-yoghurts (7.62?mg?g–1) had the?highest mean content of?CLA. In?the other analysed products, the?mean content of?the CLA was significantly lower (P??0.05), but the?fat?from the?UHT milks (3.32?mg?g–1 fat) had the?lowest content.
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