# Revealing the Impact of Pasteurization and Derivatization Chemistry on the Fatty Acid Profile of Dairy Cream: A Comparative Approach

## TL;DR

This study examines how pasteurization and different chemical methods affect the fatty acid content in dairy cream, finding that processing significantly changes the fatty acid profile.

## Contribution

The study introduces a comparative analysis of acid and alkali derivatization methods for fatty acid quantification in dairy cream.

## Key findings

- Acid-catalyzed derivatization yielded significantly higher fatty acid concentrations compared to alkali-catalyzed methods.
- Pasteurization reduced overall fatty acid content, particularly saturated and polyunsaturated fatty acids, due to thermal degradation.
- Fatty acids with unusual chain lengths increased after pasteurization, likely due to release from complex lipids.

## Abstract

Milk and dairy products are a vital source of nutrients. This study aimed to evaluate the impact of pasteurization and the choice of derivatization method on the fatty acid (FA) profile in cream, a milk fat-rich product. Sixty cream samples (pre- and post-pasteurization) were analyzed. Two derivatization procedures were used: acid-catalyzed (1% H2SO4 in methanol following hexane extraction) and alkali-catalyzed (0.2 M KOH in methanol). FA methyl esters (FAMEs) were quantified using GC–FID. A total of 34 FAs were detected. The acid derivatization method was significantly more efficient for quantification, yielding higher overall FA concentrations (e.g., 302.26 μg/mL vs. 62.66 μg/mL pre-pasteurization). Pasteurization significantly altered the FA profile by reducing the overall content of FAs (especially SFAs and PUFAs), suggesting thermal degradation. Conversely, concentrations of FAs with unusual chain lengths (e.g., C15:1, C17:0) increased, likely due to release from complex lipids. The FA profile in cream is sensitive to processing. Acid-catalyzed derivatization is the recommended method for accurate quantitative FA analysis in cream. The stability of milk fat confirms its importance for product quality and potential use in various bioformulations.