Analysis of Fatty Acid Composition and Healthy Lipids Indices in Raw and Processed Milk

The aim of the present study was to examine the fatty acid composition and healthy lipids indices in raw milk and dairy products, covering the main stages of production. The fresh cheese, butter, sour cream, and ultra-high temperature treated milk, representing differences in technological approach were chosen for the study. Fatty acids methyl esters were quantified using a gas chromatograph equipped with flame ionization detector and a capillary column SP-2560. No significant influence of the technological process has been identified. The concentrations and profile of fatty acids and healthy lipids indices in final product fat were primarily dependent on the content of the raw milk or cream. The significant difference (P<0.05) in main groups of fatty acids and healthy lipids indices were determined according to the season (except for sour cream). Summer raw milk and cream was a healthier option for the production of fresh cheese, ultra-high temperature milk, and butter