Journal of Japan Oil Chemists' Society
Online ISSN : 1884-1996
Print ISSN : 1341-8327
ISSN-L : 1341-8327
Study of trans Fatty Acid Content in Commercial Foods in Japan. II.
Butter, Cheese, and Other Dairy Products
Hisashi MATSUZAKIAkira BABATakenori MARUYAMAIsao NIIYATeruyoshi YANAGITAMichihiro SUGANO
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JOURNALS FREE ACCESS

1998 Volume 47 Issue 4 Pages 345-349,387

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Abstract

Commercially available butters, cheeses from cow, goat, ewe and water buffalo milk, fermented milk, condensed milk, creams and ice creams in Japan were collected from October to December, 1995 for determination of trans fatty acid.
1) In 34 domestic butters, mean total trans fatty acid was 4.1% (range, 3.0% to 5.7%) of total fatty acid, which is consistent with the previously reported value for domestic cow milk.
2) In 88 cow natural cheeses (32 domestic and 56 imported), mean total trans fatty acid was 5.7% (range, 4.0% to 8.9%) of total fatty acid. In imported cow natural cheeses, total trans fatty acid of products from the United Kingdom (6.1%), Australia (6.4%) and New Zealand (6.8%) exceeded that from the United States (4.9%) and Canada (4.3%).
3) In imported 28 brands of goat cheeses, 24 brands of ewe cheeses and 3 brands of water buffalo cheeses, mean total trans fatty acid was 4.3%, 6.2% and 6.4% of total fatty acid, respectively.
4) Mean total trans fatty acid of fermented milk (12 samples), condensed milk (3) and creams (16) was essentially the same in all cases (range, 4.5% to 4.9% of total fatty acid). Mean total trans fatty acid of domestic (9) and imported (12) ice creams was 4.4% and 6.4% respectively, the difference between these products being significant.

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