Concentrations for Oleic acid (BMDB0000207)
| Milk Type | Value | Comment | Reference |
|---|---|---|---|
| 0.1% | 5.76 +/- 0.52 uM (Free fatty acid) | Free fatty acid in commercial Danish pasteurised skimmed milk (0.1% fat) by GC-MS |
|
| 1% | 21.1 +/- 0.4 uM (Free fatty acid) | Commercial 1% milk by LC–MS/MS |
|
| 1.5% | 34.06 +/- 1.048 uM (Free fatty acid) | Free fatty acid in commercial Danish pasteurised semi skimmed milk (1.5% fat) by GC-MS |
|
| 2% | 24 +/- 1 uM (Free fatty acid) | Commercial 2% milk by LC–MS/MS |
|
| 3.25% | 32 +/- 2 uM (Free fatty acid) | Commercial 3.25% milk by LC–MS/MS |
|
| 3.5% | 87.11 +/- 9.30 uM (Free fatty acid) | Free fatty acid in commercial Danish pasteurised whole milk (3.5% fat) by GC-MS |
|
| 3.5-6% | 79.64 +/- 7.47 uM (Free fatty acid) | Free fatty acid in raw milk from a Danish Holstein herd by GC-MS |
|
| 3.5-6% | 71.97 +/- 0.60 uM (Free fatty acid) | Free fatty acid in raw milk by GC-MS |
|
| 3.5-6% | 25384 +/- 7080 uM (Total fatty acid) | The samples were collected from crossbred Holstein × Normande dairy cows, Montbéliarde cattles and Prim'Holstein. The fat content was estimated by MIR spectrometry. This the calibration set of samples |
|
| 3.5-6% | 23791 +/- 6585 uM (Total fatty acid) | The samples were collected from crossbred Holstein × Normande dairy cows, Montbéliarde cattles and Prim'Holstein. The fat content was estimated by MIR spectrometry. This the validation set of samples |
|
| Skim | 11.1 +/- 0.2 uM (Free fatty acid) | Commercial skim milk by LC–MS/MS |
|