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PubMed2003

Physical properties of cream reformulated with fractionated milk fat and milk-derived components.

Emulsifying properties of milk-derived components influence the physical characteristics of reformulated creams. Fractionated butter oils with different melting ranges (low-melt: 10 to 25 degrees C; medium-melt: 25 to 35 degrees C) were recombined into fluid dairy systems using skim milk, or sweet buttermilk and butter-derived aqueous phase to manufacture 20% milk fat creams. Separation temperature (49 degrees C or 55 degrees C) in obtaining emulsifying components was examined for its effect on physical properties of pasteurized reformulated creams. Rate of creaming, viscosity, feathering, and sensory characteristics of reformulated and natural creams stored at 3.3 degrees C were evaluated over a 13-d period. Creaming rate of reformulated and natural creams was unaffected by formulation and was most influenced by duration of storage. Melting characteristics of butter oils influenced viscosity at some shear rates. With the exception of natural cream, all formulations were consistent in apparent viscosity during the 2-wk storage period. All creams feathered in a pH range of 4.70 to 5.20 and were classified as moderately stable to slightly unstable. All reformulated and natural creams met sensory quality specifications with the exception of creams formulated with skim milk and lower melting range butteroil. Creams formulated with buttermilk, butter-derived aqueous phase, and lower-melting range butter oil most closely mimicked natural creams with regard to sensory quality and viscosity.

Animals↗
PubMed1980

Influence of similarly flavored milk replacers and starters on calf starter consumption and growth.

One of three commercial feed flavors, butter, milk arome, or maple, was added to a milk replacer and a starter to determine if a flavor association by calves would increase starter consumption and growth. Eighty-five calves were randomized completely to 1 of 16 treatment combinations arranged in a 4 X 4 factorial experiment. Calves received milk replacer from day 6 to weaning at 5 wk. Starter was offered ad libitum from day 6 to 8 wk. Butter and milk arome flavor were added to milk replacer at 500 mg/kg and starter at 750 mg/kg. Maple was added to milk replacer at 990 mg/kg and starter at 1980 mg/kg., Data were subjected to analysis of covariance with sex, breed, date of birth, and birth weight as covariables. There was no effect of flavor in milk replacer on starter consumption or growth as compared to the control milk replacer. Calves fed maple starter consumed more starter to 8 wk and from 6 to 8 wk than did calves fed the control starter. Average daily gain to 5 wk and from 6 to 8 wk was greater for calves fed maple starter, and to 8 wk for calves fed either maple starter or milk arome starter than for calves fed the control starter. Least squares mean for starter consumption (kg) and average daily gain (g) to 8 wk for treatments control, butter, milk arome, and maple starters were 42.2, 367; 46.2, 427; 47.7, 431; and 48.8, 469. Starter consumption (kg) and average daily gain (g) to 8 wk for treatment combinations involving the same flavor were 45.2, 415 for control replacer-control starter; 45.4, 428 for butter replacer-butter starter; 48.9, 484 for milk arome replacer-milk arome starter; and 46.3, 427 for maple replacer-maple starter.

Animal Feed↗
PubMed2007

Monounsaturated fat decreases hepatic lipid content in non-alcoholic fatty liver disease in rats.

AIM: To evaluate the effects of different types of dietary fats on the hepatic lipid content and oxidative stress parameters in rat liver with experimental non-alcoholic fatty liver disease (NAFLD). METHODS: A total of 32 Sprague-Dawley rats were randomly divided into five groups. The rats in the control group (n = 8) were on chow diet (Group 1), rats (n = 6) on methionine choline-deficient diet (MCDD) (Group 2), rats (n = 6) on MCDD enriched with olive oil (Group 3), rats (n = 6) on MCDD with fish oil (Group 4) and rats (n = 6) on MCDD with butter fat (Group 5). After 2 mo, blood and liver sections were examined for lipids composition and oxidative stress parameters. RESULTS: The liver weight/rat weight ratio increased in all treatment groups as compared with the control group. Severe fatty liver was seen in MCDD + fish oil and in MCDD + butter fat groups, but not in MCDD and MCDD + olive oil groups. The increase in hepatic triglycerides (TG) levels was blunted by 30% in MCDD + olive oil group (0.59 +/- 0.09) compared with MCDD group (0.85 +/- 0.04, P < 0.004), by 37% compared with MCDD + fish oil group (0.95 +/- 0.07, P < 0.001), and by 33% compared with MCDD + butter group (0.09 +/- 0.1, P < 0.01). The increase in serum TG was lowered by 10% in MCDD + olive oil group (0.9 +/- 0.07) compared with MCDD group (1.05 +/- 0.06). Hepatic cholesterol increased by 15-fold in MCDD group [(0.08 +/- 0.02, this increment was blunted by 21% in MCDD + fish oil group (0.09 +/- 0.02)]. In comparison with the control group, ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 increased in MCDD + olive oil, MCDD + fish oil and MCDD + butter fat groups by 345-, 30- and 397-fold, respectively. In comparison to MCDD group (1.58 +/- 0.08), hepatic MDA contents in MCDD + olive oil (3.3 +/- 0.6), MCDD + fish oil (3.0 +/- 0.4), and MCDD + butter group (2.9 +/- 0.36) were increased by 108%, 91% and 87%, respectively (P < 0.004). Hepatic paraoxonase activity decreased significantly in all treatment groups, mostly with MCDD + olive oil group (-68%). CONCLUSION: Olive oil decreases the accumulation of triglyceride in the liver of rats with NAFLD, but does not provide the greatest antioxidant activity.

Animals↗
PubMed2002

Stimulus satiation: effects of repeated exposure to foods on pleasantness and intake.

Frequent and repeated exposure to foods produces stimulus satiation or monotony. To explore further the nature of stimulus satiation, two experiments were conducted. Experiment 1 investigated the influence of initial pleasantness and frequency of intake on monotony. Tests showed that bread and butter was eaten more frequently but was liked less than chocolate. Therefore, normal-weight, healthy males were randomly assigned to either a chocolate condition (CC, N=13) or bread and butter condition (BC, N=16). All subjects received fixed amounts of the assigned food (67g/1473kJ of chocolate or 95g/1355kJ of bread and butter) every day for 22 days. On days 1, 8, 15 and 22 subjects consumed this food ad libitum. Pleasantness of taste and desire to eat chocolate declined significantly over time but no such changes were observed for bread and butter. Experiment 2 examined intake, pleasantness and desire to eat chocolate in 53 subjects over a 15 day period, with 3 conditions: control (CS: N=15), fixed (FS: N=20) and variable (VS: N=18). CS received no chocolate except on test days (days 1, 8 and 15), FS received 67g/1473kJ of chocolate daily and VS received increasing amounts of chocolate from 57g/1251kJ on day 1 to 86g/1888kJ by day 12. Pleasantness and desire to eat chocolate declined over time with this being more pronounced for F and V subjects. However, ad libitum intake increased over time. Both experiments demonstrated significant changes in pleasantness and desire to eat chocolate, but no commensurate decline in intake. Thus, although stimulus satiation occurred for subjective ratings of pleasantness and desire to eat chocolate, intake remained unaffected. This apparent dissociation between pleasantness and intake may reflect different processes underlying liking and wanting.

Adolescent↗
PubMed1984

Hypo-atherogenic effect of dietary corn oil exceeds hypo-cholesterolemic effect in swine.

Three groups of young swine were fed semi-purified diets enriched in fat and cholesterol for 90 days. In one group 40% of calories were from butter; in another 40% were from corn oil; in a third group 20% were from corn oil. Mean serum cholesterol values were respectively 530, 458 and 400 mg/dl. Amounts of atherosclerosis in the abdominal aortas expressed as mean number of nuclear profiles per cross-section were respectively 1611, 734 and 585; expressed as mean lesion area per cross section 46.7, 21.4 and 19.4 mm2 X 10(2). All differences between the butter group and either of the two corn oil groups were statistically significant. We found that intimal response to the butter containing diet was significantly greater than to the corn oil containing diet for equivalent hypercholesterolemic response. We present detailed statistical validation of the disproportionately larger intimal response to butter containing diet. Furthermore, we suggest that estimates of comparative atherogenic risk of food fats based on response of serum cholesterol may mask important atherogenic differences.

Animals↗
PubMed1985

Association of plasma intermediate density lipoproteins with atherogenic intimal proliferative activity in abdominal aortas of hyperlipidemic swine.

In an earlier study of swine fed hyperlipidemic (HL) diets containing either butter or corn oil we found wide differences in atherogenic intimal proliferative responses among the swine, especially in the corn oil group, that could not be entirely accounted for by differences in serum cholesterol levels. We hypothesized that there might be differences in some lipoprotein constituents other than total cholesterol that might better account for the differences in intimal proliferative responses. In the current experiment, 11 swine were fed HL diets containing butter (n = 5) or corn oil (n = 6). At 90 days on HL diet, plasma was obtained for lipoprotein fractionation. At 120 days the swine were killed and the lesion areas and number of nuclear profiles in the intima or lesions in multiple cross-sections of the distal abdominal aorta were determined under light microscopy. Tritiated thymidine labeling indices of the intima or lesion cells were also determined. On comparing the butter and corn oil groups, only IDL-cholesterol and tritiated thymidine labeling indices of the cells in the lesions were significantly different. Based on the number of nuclear profiles per cross-section (Np/Cx) 7 were classified as high intimal proliferative responders (5 butter, 2 corn oil) and 4 as low responders (4 corn oil). The high-proliferative responders had plasma IDL levels 6-fold greater than those of the low responders with no overlaps. LDL, VLDL and HDL were not significantly different between the high- and low-proliferative responders. Among correlation coefficients between Np/Cx and plasma lipoprotein variables for all swine (n = 11), IDL cholesterol level was best correlated with Np/Cx. However, in the high responder group LDL values showed a highly significant correlation with the amount of intimal proliferation.

Animals↗
PubMed2003

Effects of different dairy products on postprandial lipemia.

BACKGROUND AND AIM: To evaluate the effects on postprandial lipemia (PPL), of three fat rich meals, with similar composition but different physical structure (liquid, semisolid and solid). METHODS AND RESULTS: Eight type 2 diabetic patients of both genders (6M/2F), age 51+/-9 yrs (M+/-SD), BMI 29+/-3 kg/m2, with fasting plasma glucose levels 145+/-24 mg/dL, cholesterol 200+/-38 mg/dL and triglyceride 110+/-45 mg/dL. Participants consumed in the morning, after a 12-hour fast and at 1-week intervals, three test meals with similar volume and composition [protein 36 g, lipid 30 g, carbohydrate 115 g, energy 3556 kJ (850 Kcal)] but with the main source of fat represented by foods with different physical structure (milk, mozzarella-cheese, butter). Each patient underwent gastric emptying measurements by echography; plasma FFA, triglycerides, glucose and insulin were evaluated at baseline and every hour for six hours after each meal. Fasting plasma glucose, cholesterol and triglyceride concentrations were similar at the baseline of the three test meals. Average increases in postprandial plasma triglyceride levels after butter (88+/-8 mg/dL) and mozzarella-cheese (104+/-56 mg/dL) were not different than after milk (98+/-53 mg/dL). The plasma triglyceride peak was also similar after the three test meals but peak time after butter (315+/-42 min; p<0.01) and mozzarella-cheese (277+/-31 min; p<0.02) was significantly delayed compared to milk (225+/-28 min). Gastric emptying rate was similar after butter and milk (14+/-2, 13+/-6 mL/h) and significantly faster after mozzarella-cheese (18+/-5 mL/h; p<0.03). CONCLUSIONS: While the physical structure of fat-rich foods has no major effect on postprandial plasma triglyceride concentrations, it is able to influence the timing of triglyceride peak; gastric emptying time does not play a major role in modulating the postprandial response of triglycerides and glucose.

Animals↗
PubMed1995

Variations in composition of dietary fats affect hepatic uptake and metabolism of chylomicron remnants.

The hepatic metabolism of [1-14C]oleate- and [1,2-3H]cholesterol-dual-labelled chylomicron remnants derived from olive, corn, palm and fish oil and butter fat was compared by adding each lipoprotein separately to the perfusate of isolated livers from rats fed on a normal diet. Labelled remnants from butter fat and fish oil were removed more rapidly from the perfusate than remnants derived from olive, corn and palm oil. The oxidation of labelled remnant fatty acid from olive oil, fish oil or butter fat was four to seven times greater than that from corn and palm oil. Labelled fatty acid in fish oil remnants was incorporated into phospholipid significantly more efficiently than the labelled fatty acid in olive, corn or palm oil remnants, with butter fat giving an intermediate value. For all the remnants, there was a significant amount of hydrolysis of labelled esterified cholesterol by the liver which was dependent on the magnitude of hepatic uptake of each type of remnant. The recovery of remnant [3H]cholesterol label in the bile was 50% less with palm oil remnants than with all the other remnants studied. The results indicate that the fatty acid composition of chylomicron remnants has a major impact on their uptake and metabolism by the liver.

Animals↗
PubMed1994

Complex modulation of cytokine induction by endotoxin and tumour necrosis factor from peritoneal macrophages of rats by diets containing fats of different saturated, monounsaturated and polyunsaturated fatty acid composition.

1. Responses to cytokines and other inflammatory stimuli have been shown to be enhanced by fats rich in n-6 polyunsaturated fatty acids and suppressed by fats rich in n-3 polyunsaturated fatty acids and oleic acid or poor in n-6 polyunsaturated fatty acids. 2. Corn oil is rich and coconut oil, olive oil and butter are poor in n-6 polyunsaturated fatty acids. Olive oil and butter are rich in oleic acid. Fish oil is rich in n-3 polyunsaturated fatty acids. 3. The present study examines the effects of feeding standard chow or corn, coconut, fish and olive oils and butter for 4 and 8 weeks on subsequent cytokine production by peritoneal macrophages of rats. 4. Tumour necrosis factor production in response to a lipopolysaccharide stimulus and interleukin-1 and interleukin-6 production in response to a tumour necrosis factor challenge were studied. 5. All fats produced a small, but statistically insignificant, reduction in tumour necrosis factor production, which was greatest for olive oil at 8 weeks. 6. After 4 weeks, fish and olive oil significantly reduced interleukin-1 production. After 8 weeks, coconut oil suppressed production of the cytokine, and the inhibitory effect of fish oil was still apparent. After 8 weeks, corn and olive oil enhanced interleukin-1 production. 7. After 4 weeks of feeding, fish and olive oil enhanced interleukin-6 production. After 8 weeks, the enhancement by these fats increased, and corn oil and butter also enhanced production. Coconut oil produced no modulatory effect.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed2004

The ingestion of saturated fatty acid triacylglycerols acutely affects insulin secretion and insulin sensitivity in human subjects.

To assess the effects of acute dietary saturated fat intake on glucose-induced insulin secretion rate (ISR), measured by the C-peptide deconvolution method, and on insulin clearance and sensitivity, five obese and five normal-weight women (controls) were studied after either a 100 g oral butter load or a 100 ml water load. At 120 min after the oral load a hyperglycaemic clamp was performed over 180 min. A dramatic increase of ISR occurred after butter compared with the water challenge in the controls (1305.6 (SE 124.1) v. 616.1 (SE 52.5) pmol/min; P<0.01) and to a lesser degree in the obese subjects (1975.0 (SE 44.1) v. 1417.5 (se 56.0) pmol/min; P<0.05). Insulin sensitivity was impaired after butter (0.60 x 10(-2) (SE 0.11 x 10(-2)) v. 2.26 x 10(-2) (SE 0.32 x 10(-2)) ml/min per kg FFM per (pmol/l); P<0.01) in the controls but not in the obese group. Insulin clearance during the clamp was reduced after butter compared with after the water load only in the controls (0.89 (SE 0.22) v. 1.70 (SE 0.15) litres/min; P<0.01). The data are consistent with the hypothesis that acute excess lipid availability may lead to a compensatory elevation in glucose-induced insulin secretion as a result of the decline in insulin sensitivity and a reduced insulin clearance.

Administration, Oral↗
PubMed1991

Effects of fats high in stearic acid on lipid and lipoprotein concentrations in men.

The effects of beef tallow and cocoa butter, two fats with a high stearic acid content (C18:0), on serum lipid and lipoprotein concentrations were compared with the effects of butter fat and olive oil in 10 middle-aged men. Liquid-formula diets containing 40% of the calories from the test fat were fed in random order for 3 wk each, with lipoprotein concentrations measured on the last five days. Butter fat raised low-density lipoprotein (LDL) concentrations the most (4.23 +/- .15 mmol/L; mean +/- SE). Beef-tallow feeding resulted in significantly lower concentrations of LDL (4.03 +/- 0.18 mmol/L); cocoa butter resulted in even lower concentrations (3.82 +/- .15 mmol/L). The lowest concentration of LDL was observed with olive oil (3.62 +/- 0.18 mmol/L). Fecal excretion of fatty acids, after adjustment for fecal flow, indicated that oleic acid (C18:1) was 99% absorbed, palmitic acid (C16:0) was 96-97% absorbed, and stearic acid was 90-94% absorbed for the three fats containing significant amounts of stearic acid.

Absorption↗
PubMed1997

Satiety power of dietary fat: a new appraisal.

Accumulating evidence suggest that a good way to compare the satiety power of meals with different compositions or energy contents is to measure the onset latency of the next meal when freely requested by subjects deprived of any time cues. This study was performed in normal-weight young men (aged 19-24 y) isolated from time cues. At sessions 1 and 2, we studied the effects of two high-carbohydrate pasta lunchs with either 50 g low-energy butter substitute (lunch A) or 50 g butter (lunch B) on hunger ratings, on the latency of the dinner request, and on energy and nutrient intakes at the offered ad libitum dinner. Sessions 3 and 4 were designed to examine the effects of the two lunchs on the postlunch and predinner profiles of plasma glucose, insulin, glucagon, and lipids; consequences on the metabolic and hormonal responses to the fixed dinner offered on request also were tested. The addition of 1588 kJ butter to the pasta lunch compared with the addition of 67 kJ butter substitute had no effect on hunger ratings but significantly delayed the onset of dinner by approximately 38 min; however, neither energy intake nor nutrient intakes were different. The high-fat lunch led to a slightly different postlunch plasma glucose concentration profile but, as expected, to higher plasma triacylglycerol and fatty acid concentrations. The high-fat lunch also led to postdinner glucose intolerance with normal insulin and high fatty acid concentrations that may help explain the partial and delayed adjustment in energy intake after a high-fat meal as reported by some studies.

Adult↗
PubMed2003

Differential effects of saturated and monounsaturated fats on postprandial lipemia and glucagon-like peptide 1 responses in patients with type 2 diabetes.

BACKGROUND: Postprandial lipemia is important in the development of coronary artery disease because of elevated postprandial triacylglycerol-rich plasma lipoproteins and suppressed HDL-cholesterol concentrations. We showed in healthy subjects a possible association between postprandial lipid metabolism and the responses of the duodenal incretin hormones glucagon-like peptide 1 (GLP-1) and gastric inhibitory polypeptide after meals rich in saturated and monounsaturated fatty acids (oleic acid), respectively. OBJECTIVE: The objective was to compare the postprandial responses (8 h) of glucose, insulin, fatty acids, triacylglycerol, gastric inhibitory polypeptide, and GLP-1 to saturated- and monounsaturated-rich test meals. DESIGN: Twelve overweight patients with type 2 diabetes ingested 3 meals randomly: an energy-free soup with 50 g carbohydrate (control meal), the control meal plus 100 g butter, and the control meal plus 80 g olive oil. Triacylglycerol responses were measured in total plasma and in a chylomicron-rich and a chylomicron-poor fraction. RESULTS: No significant differences in the glucose, insulin, or fatty acid responses to the 2 fat-rich meals were seen. The plasma triacylglycerol and chylomicron triacylglycerol responses were highest after the butter meal. HDL-cholesterol concentrations decreased significantly after the butter meal but did not change significantly after the olive oil meal. GLP-1 responses were highest after the olive oil meal. CONCLUSIONS: Olive oil induced lower triacylglycerol concentrations and higher HDL-cholesterol concentrations than did butter, without eliciting significant changes in glucose, insulin, or fatty acids. Furthermore, olive oil induced higher concentrations of GLP-1, which may indicate a relation between fatty acid composition, incretin responses, and triacylglycerol metabolism postprandially in patients with type 2 diabetes.

Area Under Curve↗
PubMed1992

Lymph chylomicron composition and size are modified by level of intestinally infused cholesterol and triglyceride source in rats.

Mesenteric lymph chylomicrons were characterized following acute continuous intestinal infusion of triglyceride emulsions in rats. Emulsions were prepared using corn, olive or butter oils with graded doses of cholesterol (0, 3, 10, 20, 30, 60, 100 mg/g triglyceride) added to each. Chylomicron cholesterol content varied directly with dose of cholesterol infused, ranging from approximately 1.5% (by weight) with no added cholesterol to 5-10% at 100 mg cholesterol/g triglyceride. Minimum effective dose for increasing chylomicron cholesterol content (about twofold) was 20 mg/g triglyceride regardless of the triglyceride source. Esterified cholesterol accounted for most of the increase in chylomicron total cholesterol with corn oil infusion, whereas increases in the unesterified fraction accounted for 10-30% of the increase in total cholesterol during infusion of olive or butter oils. The effect of infused cholesterol on chylomicron lipid composition was dependent on triglyceride source: no effect on phospholipid:triglyceride ratio with corn and butter oils, but increased phospholipid:triglyceride ratio with olive oil at cholesterol doses greater than 20 mg/g triglyceride. Infusion of butter emulsions produced smaller chylomicrons than those produced during infusion of corn or olive oil emulsions.

Animals↗
PubMed1992

Lymph chylomicron size is modified by fat saturation in rats.

Mesenteric lymph chylomicrons were characterized during and after the establishment of steady-state triglyceride transport. Chylomicrons were isolated from lymph at 0, 2, 4, 6, 8 and 12 h after the start of an 8-h infusion of triglyceride emulsion (prepared using either corn or butter oil) at 160 mumol/(kg.h). Lymph flow was not influenced by triglyceride source. Output of triglyceride, measured both in whole lymph and in the chylomicron fraction, was not significantly affected by triglyceride source. Butter oil infusion produced a higher output of chylomicron phospholipid and unesterified cholesterol than was observed in response to corn oil emulsion. Ratios of transported phospholipid to triglyceride for butter oil chylomicrons were higher (1.3- to 1.7-fold) than those for corn oil chylomicrons at every time point examined after the start of lipid infusion. No other compositional differences in chylomicrons due to triglyceride source were observed. These results support the hypothesis that differences in efficiency of absorption and transport between saturated and unsaturated fat are sufficient to explain size differences in secreted chylomicrons in response to corn and butter oil infusions, and suggest that chylomicron number may be influenced by dietary fat saturation.

Animals↗
PubMed2005

Dietary fatty acids and cholesterol differentially modulate HDL cholesterol metabolism in Golden-Syrian hamsters.

Dietary fatty acids alter HDL cholesterol concentrations, presumably through mechanisms related to reverse cholesterol transport. The effect of dietary fats (coconut oil, butter, traditional stick margarine, soybean oil, canola oil) differing in fatty acid profile on this antiatherogenic process was assessed with respect to plasma lipids; exogenous and endogenous lecithin-cholesterol acyltransferase (LCAT), cholesterol ester transfer protein (CETP), phospholipid transfer protein (PLTP) activities; and LCAT, apolipoprotein (apo) A-I and scavenger receptor B class-1 (SR-B1) mRNA abundance. Golden-Syrian hamsters were fed a nonpurified (6.25 g/100 g fat) diet containing an additional 10 g/100 g experimental fat and 0.1 g/100 g cholesterol for 6 wk. Canola and soybean oils significantly lowered serum HDL cholesterol concentrations relative to butter. Canola oil, relative to butter, resulted in higher exogenous LCAT activity, and both soybean and canola oils significantly increased hepatic apo A-I and SR-B1 mRNA abundance. Butter, relative to margarine, coconut and soybean oils, significantly increased serum non-HDL cholesterol concentrations. Endogenous and exogenous LCAT, CETP, and PLTP activities did not differ in hamsters fed margarine or saturated fat diets, despite lower hepatic LCAT, apo A-I, and SR-B1 mRNA abundance, suggesting that changes in available substrate and/or modification to the LCAT protein may have been involved in lipoprotein changes. These results suggest that lower HDL cholesterol concentrations, as a result of canola and soybean oil feeding, may not be detrimental due to increases in components involved in the reverse cholesterol transport process in these hamsters and may retard the progression of atherosclerosis.

Animals↗
PubMed2005

Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.

Recent studies have illustrated the effects of cis-9,trans-11 conjugated linoleic acid (CLA) on human health. Ruminant-derived meat, milk and dairy products are the predominant sources of cis-9,trans-11 CLA in the human diet. This study evaluated the processing properties, texture, storage characteristics, and organoleptic properties of UHT milk, Caerphilly cheese, and butter produced from a milk enriched to a level of cis-9,trans-11 CLA that has been shown to have biological effects in humans. Forty-nine early-lactation Holstein-British Friesian cows were fed total mixed rations containing 0 (control) or 45 g/kg (on dry matter basis) of a mixture (1:2 wt/wt) of fish oil and sunflower oil during two consecutive 7-d periods to produce a control and CLA-enhanced milk, respectively. Milk produced from cows fed the control and fish and sunflower oil diets contained 0.54 and 4.68 g of total CLA/100 g of fatty acids, respectively. Enrichment of CLA in raw milk from the fish and sunflower oil diet was also accompanied by substantial increases in trans C18:1 levels, lowered C18:0, cis-C18:1, and total saturated fatty acid concentrations, and small increases in n-3 polyunsaturated fatty acid content. The CLA-enriched milk was used for the manufacture of UHT milk, butter, and cheese. Both the CLA-enhanced butter and cheese were less firm than control products. Although the sensory profiles of the CLA-enriched milk, butter, and cheese differed from those of the control products with respect to some attributes, the overall impression and flavor did not differ. In conclusion, it is feasible to produce CLA-enriched dairy products with acceptable storage and sensory characteristics.

Animals↗
PubMed1984

Effects of dietary fats and phytosterol on serum fatty acid composition and lipoprotein cholesterol in rats.

The effects of dietary fats and phytosterol on the fatty acid composition and lipoprotein cholesterol in serum were studied in female rats, with the following results. (1) The addition of 1% cholesterol to the 20% butter diet decreased the ratio of polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) in serum. This phenomenon was negated when there was an intake of cod liver oil and wheat germ oil. (2) When cholesterol was added to the 20% butter diet, the serum total cholesterol increased 3.7-fold, due to an increase in the lower density lipoprotein (LDL + VLDL). (3) The addition of 5% phytosterol to the 10% butter-cholesterol diet reduced the total cholesterol level and increased the ratio of cholesterol in high density lipoprotein (HDL) to the cholesterol in LDL + VLDL. Although a 10% cod liver oil addition also reduced the total cholesterol level, the ratio of HDL/LDL + VLDL was similar to that of the 10% butter-cholesterol diet. (4) A direct relationship was found between the concentration of oleic acid (18:1) in serum and the total cholesterol level (r = 0.947) and also the level of LDL + VLDL-cholesterol (r = 0.935). These results show that cod liver oil, wheat germ oil, and phytosterol induce an increase in the PUFA/SFA ratio, promote hypocholesterolemia, and change lipoprotein concentration. However, there were indications that no relationship exists between the change in the total cholesterol level and the change in the ratio of HDL/LDL + VLDL, and that the increase of total cholesterol and LDL + VLDL-cholesterol was consistent with the increase of oleic acid in serum.

Animals↗