date:Feb 02, 2016
d that the level of omega-3 fatty acids remaining in the finished product was inversely proportional to the intensity of processing. In contrast, the content of omega-6 fatty acids, which mainly act as precursors for the production of pro-inflammatory modulators in the body, was virtually unchanged by any of the treatments used.
The standard industrial treatment process involves pasteurization of the raw milk at a temperature of between 72 and 75C, and homogenization to avoid creaming of the mil