Comparative Study on the Fat Acids Profile from Buffalo Milk as Quality and Traceability Markers
Abstract
The nutritional aspects have begun to receive an increasing attention, particularly the short-chained ones, polyunsaturated, cis and trans. The conjugated fatty acids are potentially involved as positive or negative factors for human health (Wolff,1995; Williams, 2000). This study focuses on the compositional investigation of the fatty acids from buffalo milk, as quality and traceability markers making also a comparison with the cow milk. After the analysis made we established that the main fatty acid is the oleic one, in a percentage of 24,29% compared to the cow milk were its value is even higher 33,5%. In the case of the linoleic acid the percentage was again higher in the case of the cow milk samples (2,4%) compared to the buffalo milk (1,87). The situation is reversed at the linolenic acid, where we revealed a higher value in the case of the buffalo milk samples. The percentage of polyunsaturated fatty acids is higher in the cow milk compared to buffalo milk.a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
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