Effect of ultra-high pressure and heating treatment on fatty acid composition of goat milk

Goat milk has more nutrition advantages compared with bovine milk, and its fat contains a large number of fatty acids, some of which are very important for human health such as anti-carcinogenesis, anti-atherosclerosis and strengthening immunity. In addition, the specific flavor of goat milk is mainly influenced by free fatty acid of short-chain, such as octanoic acid (C8:0) and decanoic acid (C10:0). Therefore, the purpose of this paper was to study the effects of ultra-high pressure and heating treatment on fatty acid compositions in goat milk from Laoshan dairy goat. The samples were treated under the ultra-high pressure conditions of 100, 200, 300 and 400 MPa and heating treatment of 65℃ every 30 min, 75℃ every 15 min, and 90℃ every min. Then, composition of fatty acid was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that with the treatment of ultra-high pressure and heating processing, the content of short-chain fatty acid (SCFA) and saturated fatty acid (SFA) increased, while unsaturated fatty acid (USFA) decreased, and there were no significant differences under ultra-high pressure processing, but significant differences were observed under the treatment of heating (P0.05) compared with raw milk. However, the content of C18:0 decreased with the treatment of ultra-high pressure, and it was the lowest at 200 MPa, which decreased by 65% compared with raw milk (P0.05, P © 2015, Chinese Society of Agricultural Engineering. All right reserved.