Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #337900
Title: Impact of processing on the healthy fatty acids in milk and other dairy products

Author
item Van Hekken, Diane
item Tunick, Michael
item Tomasula, Peggy

Submitted to: Northeast Pasture Consortium Annual Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 3/3/2017
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Common dairy processing protocols can alter the composition of fluid milk and dairy foods in ways that influence the amount of healthy lipids in the final product. Homogenization, heat treatment, standardization of fat content, and the transformation of milk into different dairy foods can influence the quantity of fat and the fatty acid profiles in milk and dairy products. Comparison of fatty acid profiles in milk and different dairy foods coming from grass-fed and conventional/confined dairy herds illustrates the level of healthy C18 lipids found in these products. Milk from grass-fed cows, which typically have higher levels of the healthy fatty acids, should be used in fat containing products where the lipids will contribute to the daily total of healthy lipids in the diet.