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Please use this identifier to cite or link to this item: https://dspace.lboro.ac.uk/2134/35641

Title: Food chain approach to lowering the saturated fat of milk and dairy products
Authors: Kliem, Kirsty E.
Humphries, David J.
Markey, Oonagh
Vasilopoulou, Dafni
Fagan, Colette C.
Grandison, Alistair S.
Jackson, Kim G.
Todd, Susan
Givens, David Ian
Lovegrove, Julie A.
Keywords: Bovine milk
Fatty acids
Milk processing
Issue Date: 2018
Publisher: Wiley © Society of Dairy Technology
Citation: KLIEM, K.E. ... et al, 2018. Food chain approach to lowering the saturated fat of milk and dairy products. International Journal of Dairy Technology, 72 (1), pp.100-109.
Abstract: Lactating cow diets were supplemented with high‐oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids with cis‐monounsaturated fatty acids. The resulting milk was used for ultrahigh‐temperature milk, butter and Cheddar cheese production, and fatty acid profiles were compared with those of conventionally produced products. Fat from products made with modified milk had lower saturated fatty acids and higher cis‐ and trans‐monounsaturated fatty acid concentrations than that of conventional products. This was consistent over both production periods, demonstrating that this food chain approach could be adopted on a wider scale.
Description: This paper is closed access until 8 October 2019.
Sponsor: This study (REplacement of SaturatEd fat in dairy on Total cholesterol, RESET; ClinicalTrials.gov ID: NCT02089035) was funded by the UK Medical Research Council (MRC projectnumber MR/K020218/1), in collaboration with Arla Foods UK.
Version: Accepted for publication
DOI: 10.1111/1471-0307.12564
URI: https://dspace.lboro.ac.uk/2134/35641
Publisher Link: https://doi.org/10.1111/1471-0307.12564
ISSN: 1364-727X
Appears in Collections:Closed Access (Sport, Exercise and Health Sciences)

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