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A survey of lipid composition of Khoa samples in relation to possible adulteration.

Amrutha Kala, A. L. (2012) A survey of lipid composition of Khoa samples in relation to possible adulteration. International Journal of Dairy Technology, 65 (3). pp. 444-450.

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Abstract

The fatty acid composition of Khoa a heat-desiccated milk product was determined and compared with those obtained with cow milk, buffalo milk and toned milk. Fatty acid methyl esters were analysed by capillary gas chromatography (GC). Among the Khoa samples analysed, 57% showed fatty acid composition characteristic of milk fat. The ratio of major saturated fatty acids to unsaturated fatty acids (S ⁄U) including 18:1 trans fatty acids was calculated for all the fats. The GC profiles of 43% Khoa samples showed the composition of fatty acids not conforming to milk fats. The Khoa samples adulterated with nonmilk fats were further confirmed by cholesterol and triglyceride estimation.

Item Type: Article
Uncontrolled Keywords: Fatty acid composition, Milk fat, Saturated fatty acid, Triglyceride, Unsaturated fatty acid, Trans fatty acid, Khoa
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2012 03:47
Last Modified: 30 Jul 2012 03:47
URI: http://ir.cftri.com/id/eprint/10914

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