The Nature of Fats and Fatty Components in Nondairy Imitation Milks

Filsoof, M.; Mehran, M.; Kosikowski, F.V.

doi:10.1111/j.1365-2621.1973.tb02120.x

Cited by 4 publications

(2 citation statements)

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“…The fatty acid compositions of nondairy imitation milk are in accordance with those found by Filsoof et al (1973). Large differences were found between the samples of nondairy imitation milk.…”

Section: Fatty Acid Compositionsupporting

confidence: 87%

“…As far as the above parameters were concerned, there were no marked differences between either type of sample. The ash content of the milk was similar to that reported by Kosikowski (1971), but slightly higher than 0.6% found by Garcia-Olmedo and Coll-Hellin (1976). Meanwhile, nondairy imitation milk had slightly higher ash content than those reported by Kosikowski (1971).…”

Section: Proximate Compositionsupporting

confidence: 83%

See 1 more Smart Citation

Proximate and Lipid Composition of Nondairy Imitation Milk in Comparison With Milk

Murcia

Muñoz

1995

Journal of Food Lipids

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Comparative studies of milk and nondairy imitation milks showed that their proximate compositions were similar. Qualitative and quantitative studies revealed that saturated fatty acids were abundant in milk, while unsaturated fatty acids (C18:1 and C18:2) were predominant in nondairy imitation milks. This was confirmed by the higher melting points of the fat fractions of milk compared with those of nondairy imitation milks. Finally, lipid peroxidation level of samples were low as determined by the 2‐thiobarbituric acid test.

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Section: Fatty Acid Compositionsupporting

confidence: 87%

Section: Proximate Compositionsupporting

confidence: 83%