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Fatty acid composition of raw caprine milk of a native Greek breed during lactation
Author(s) -
Kondyli Efthymia,
Katsiari Maria C
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2002.00028.x
Subject(s) - capric acid , stearic acid , palmitic acid , caproic acid , food science , breed , chemistry , oleic acid , composition (language) , fatty acid , biochemistry , zoology , biology , organic chemistry , linguistics , philosophy , lauric acid
The fatty acid (FA) and free fatty acid (FFA) profiles of caprine milk from a native Greek breed were investigated during a period of 6 months (January–June). The most abundant FAs were palmitic, oleic, stearic and capric. The short‐ and medium‐chain FAs represented 17.5 and 14.5% of total FA, respectively, while long‐chain FAs accounted for the rest (68.0%). From January to April, the major FFAs were acetic, palmitic, stearic and caproic, but afterwards, acetic and propionic were the principal FFAs, followed by stearic, palmitic, oleic and capric.