A note on the effect of a commercial drying process on the long chain fatty acids of milk

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Abstract
The role of the essential fatty acids, linoleic and arachidonic acids, in human nutrition has been widely studied, particularly with respect to their possible action in preventing arterial disease in adults, e.g. Kinsell (1963). In addition, Hansen, Haggard, Boelsche, Adam & Wiese (1958) have emphasized the importance of linoleic acid in the nutrition of infants. Although milk fat contains only relatively small amounts of linoleic and arachidonic acids, the part played by milk and milk products in contributing essential fatty acids to the human diet has received considerable attention (Combes, Pratt & Wiese, 1962; Kon, 1962; Hansenet al.1963; Garton, 1964). However, despite the initial dependence of many infants on dried milk as an exogenous source of essential fatty acids the effects of commercial drying processes on the constituents of milk fat have not been much investigated. A comparative study of the fatty acid compositions of raw and dried milk was therefore undertaken.

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