Short communication: Decrease of lipid profiles in cow milk by ultra-high-temperature treatment but not by pasteurization

摘要

Triglyceride (TG) and fatty acid profiles of raw(RM), pasteurized (PM, 85°C for 15 s), and indirectUHT-treated (UM, 135°C for 15 s) cow milk were investigatedby a lipidomics approach. Ninety-four TG wereidentified and all were present at significantly lowerconcentrations in UM than in RM or PM, and free fattyacid contents were significantly higher in UM than inRM and PM, indicating that TG lipolysis occurred to agreater degree in UM than in RM and PM. In addition,UM contained significantly fewer unsaturated fattyacids (14 types) than those in RM and PM, includingC14: 1n -5, C15: 1n -5, C16: 1n -7, C17: 1n -7, C18: 1n9 cis,C18: 2n -6 cis, C18: 3n -3, C18: 3n -6, C20:1, C20:2, C20:3n -6, C20: 3n -3, C20: 4n -6, and C20: 5n -3. However, wedetected no significant differences between RM and PMin these fatty acids. In conclusion, UHT treatment, butnot pasteurization, caused loss of the nutritional qualityand bioactivity of cow milk lipid profiles.