Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China
文献类型： 外文期刊
第一作者： Bai, Yang
作者： Bai, Yang;Zhang, Xin;Wang, Qian;Guo, Jun;Bai, Yang;Zhao, Shanshan;Qie, Mengjie;Wang, Qian;Zhao, Yan;Zhang, Bin
作者机构：
关键词： Fatty acids; Milk production; Organic products; UHT; Quality; Nutrition
期刊名称：INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY （ 影响因子：4.374； 五年影响因子：3.286 ）
ISSN： 1364-727X
年卷期：
页码：
收录情况： SCI
摘要： The fatty acid content of organic and conventional raw and ultra-high temperature (UHT) milk collected in Inner Mongolia, China was determined by gas chromatography. The results showed seasonal variation of the fatty acid content in milk. The fatty acid content of raw milk was significantly affected by the conventional and organic systems, by which 97.8% of the samples were correctly classified through linear discriminant analysis as from an organic or conventional milking system. A clear difference was observed in the fatty acid profiles of organic and conventional UHT milk of the same brand.
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