AJCN Cancer Health Disparities Conference
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Horvath, R. A.
Right arrow Articles by Stull, J. W.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Horvath, R. A.
Right arrow Articles by Stull, J. W.
Agricola
Right arrow Articles by Horvath, R. A.
Right arrow Articles by Stull, J. W.

American Journal of Clinical Nutrition, Vol 24, 397-400, Copyright © 1971 by The American Society for Clinical Nutrition, Inc.

Variation in the fatty acid distribution of filled milk beverages

R. A. Horvath M.S.1, W. H. Brown Ph.D.2, and J. W. Stull Ph.D.2

1 Research Assistant, Department of Dairy and Food Sciences, The University of Arizona, Tucson, Arizona 85721
2 Professor, Department of Dairy and Food Sciences, The University of Arizona

Samples of eight filled milk beverages and four liquid coffee whiteners were collected on or about the first day of 6 consecutive months. Fatty acid distributions were determined by gas-liquid chromatography, and percentages of total solids and fat were measured by standard methods.

There were two basic types of fatty acid distributions. One was characterized by predominantly lauric, myristic, palmitic, and stearic acids with a total saturated fatty acid content of more than 90%. The second contained predominantly oleic, linoleic, palmitic, and stearic acids with a total unsaturated fatty acid content of more than 75%. There was considerable variation in total solids and fat content.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1971 by The American Society for Nutrition