title: Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty Acid isomer content.
abstract: The conventional heating methods of milk did not cause any significant increase in the trans isomer content, with the exception of milk heated at 63 +/- 1.0 degrees C for 30 min and milk microwaved for 5 min, which were significantly increased by 19 and 31%, respectively. The chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage. The conjugated linoleic acid content of cheese heated in a microwave oven for 5 min decreased by 21%, and microwave heating for 10 min caused a decrease of 53% compared with that of freshly boiled cheese.
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, University of Mu'tah, Jordan. saqermay@yahoo.com
authors.forename: S M
authors.initials: SM
authors.lastname: Herzallah
authors.forename: M A
authors.initials: MA
authors.lastname: Humeid
authors.forename: K M
authors.initials: KM
authors.lastname: Al-Ismail
mesh_terms: D000818:Animals; D003611:Dairy Products / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D007536:Isomerism; D044243:Linoleic Acids, Conjugated / Q000032:analysis* / Q000737:chemistry; D008872:Microwaves; D008892:Milk / Q000737:chemistry*; D013997:Time Factors; D044242:Trans Fatty Acids / Q000032:analysis* / Q000737:chemistry
chemical_list: D044243:Linoleic Acids, Conjugated; D044242:Trans Fatty Acids