Comparative Study on the Fat Acids Profile from Buffalo Milk as Quality and Traceability Markers

Romolica MIHAIU


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


linoleic acid, linolenic acid, traceability, quality markers, buffalo.

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