Research on some fatty acids important for health in organic UHT milk produced in turkey

The purpose of this research to determine the characteristics of organic milk, producedin Turkey, in terms of linoleic acid, α-linolenic acid, CLA, arachidonic acid, EPA, DPADHA and emphasive the importance of study by Consumer health and national income.In this study, organic milk produced in Turkey was examined for fatty acidcompositions mentioned above. The study was also included conventional milkproduced in Turkey and both organic and conventional milk produced in Austria forcomparisonal purposes. The analysis of fatty acids was done by gas chromatographytechnique. Results rivealed that differences in countries x interactions were foundsignificant at 1% (p<0,01), organic milk had higher linoleic acid and DHA than all theother milk types examined; and α-linolenic acid, linoleic acid, EPA, DPA and DHA inorganic milk more higher then conventional milk produced in Turkey. As a result of theresearch, it has been shown that the amount of the DHA in organic milk especiallyproduced in Turkey was significantly higher (%0,093) when compare to theconventional milk produced in Turkey (%0,006) and organic (%0,008) andconventional (%0,007) milk produced in Austria.2006, 61 pagesKey Words: Fatty acids, health, organic milk.iv