Liu Shijun, Bu Dengpan, Wang Jiaqi. Effects of processing temperature and storage time on fatty acid in rich-conjugated linoleic acid milk[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(8): 266-269.
    Citation: Liu Shijun, Bu Dengpan, Wang Jiaqi. Effects of processing temperature and storage time on fatty acid in rich-conjugated linoleic acid milk[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(8): 266-269.
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    Effects of processing temperature and storage time on fatty acid in rich-conjugated linoleic acid milk

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    • The technology for producing CLA enriched raw milk is increasingly improved. It is especially important to investigate the effects of process temperature and storage time on CLA content in terminal product. Results indicate that process temperature has little effect on c9t11 CLA content(p>0.05). Meanwhile, storage duration has little effect on c9t11 CLA content after 75℃ or 135℃ treatment. But c9t11 CLA content tends to ascend during storage after 120℃ treatment(p=0.045). There is no sharp decline during storage after process. In conclusion, CLA enriched milk is suitable for terminal product development.
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