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KMID : 1007519950040010011
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.11 ~ p.13
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Composition of Free Fatty Acids in Ultra-High-Temperature Processed Milk and Their Contribution to Acid Degree Value
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Choi In-Wook
Jeon Ike-J.
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Abstract
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Concentrations of free fatty acids (FFA) in two different commercial Ultra-High-Temperature (UHT) processed milks (indirect-and direct-processed) were measured during 12 wk of storage at 23 C and the relationship between concentrations of FFA and acid degree value (ADV) was investigated. Both UHT milks contained a relatively small amount of short-chain FFA (butyric to lauric) as compared to total free fatty acid concentrations. The milk fat fraction extracted by ADV procedure contained little free butyric, caproic, and caprylic acids but had a moderate amount of capric and lauric acids. Long-chain FFA contributed to high ADV in UHT milks.
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