# High Pressure and Pasteurization Effects on Dairy Cream +
## 3 Results and Discussion
### Fatty Acid Analysis
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{**Storage Time**} & \multirow{2}{*}{**Conditions**} & \multirow{2}{*}{**Alcohols**} & \multirow{2}{*}{**Acids**} & \multirow{2}{*}{**Aldehydes/Ketones**} & \multicolumn{1}{c}{**Aliphatic**} & \multirow{2}{*}{**Lacones**} & \multirow{2}{*}{**Total Volatiles**} \\ \cline{5-6} \multicolumn{1}{c}{**(Days)**} & & & & & & & \\ \hline \multirow{8}{*}{0} & Initial & Nd & \(16.4\pm 2.5\)\({}^{\text{\,A}}\) & \(19.5\pm 1.3\)\({}^{\text{\,A}}\) & \(51.6\pm 1.9\)\({}^{\text{\,A}}\) & \(0.2\pm 0.1\)\({}^{\text{\,A}}\) & \(315.1\pm 26.9\)\({}^{\text{\,A}}\) \\  & Heat treated & \(3.2\pm 0.4\)\({}^{\text{\,A}}\) & \(33.5\pm 4.7\)\({}^{\text{\,A}}\) & \(36.9\pm 1.0\)\({}^{\text{\,A}}\) & \(80.5\pm 0.8\)\({}^{\text{\,A}}\) & \(1.1\pm 0.1\)\({}^{\text{\,A}}\) & \(492.8\pm 36.7\)\({}^{\text{\,A}}\) \\  & 600 MPa/5 min & \(4.1\pm 0.6\)\({}^{\text{\,A}}\) & \(54.8\pm 3.3\)\({}^{\text{\,A}}\) & \(26.2\pm 4.6\)\({}^{\text{\,A}}\) & \(41.6\pm 0.4\)\({}^{\text{\,A}}\) & \(0.4\pm 0.1\)\({}^{\text{\,A}}\) & \(291.1\pm 11.4\)\({}^{\text{\,A}}\) \\  & 600 MPa/15 min & \(6.6\pm 0.6\)\({}^{\text{\,A}}\) & \(52.6\pm 6.4\)\({}^{\text{\,A}}\) & \(47.5\pm 1.0\)\({}^{\text{\,A}}\) & \(6.9\pm 0.2\)\({}^{\text{\,A}}\) & \(0.4\pm 0.1\)\({}^{\text{\,A}}\) & \(314.1\pm 10.7\)\({}^{\text{\,A}}\) \\  & Heat treated & \(3.6\pm 0.3\)\({}^{\text{\,A}}\) & \(34.3\pm 2.8\)\({}^{\text{\,A}}\) & \(49.6\pm 10.2\)\({}^{\text{\,A}}\) & \(94.4\pm 2.8\)\({}^{\text{\,A}}\) & \(0.7\pm 0.1\)\({}^{\text{\,A}}\) & \(472.6\pm 64.5\)\({}^{\text{\,A}}\) \\  & 600 MPa/5 min & \(5.2\pm 0.3\)\({}^{\text{\,A}}\) & \(114.2\pm 13.7\)\({}^{\text{\,A}}\) & \(42.0\pm 0.7\)\({}^{\text{\,A}}\) & \(152.5\pm 3.8\)\({}^{\text{\,A}}\) & \(0.9\pm 1.0\)\({}^{\text{\,A}}\) & \(493.9\pm 21.7\)\({}^{\text{\,A}}\) \\  & 600 MPa/15 min & \(4.4\pm 0.7\)\({}^{\text{\,A}}\) & \(53.1\pm 0.7\)\({}^{\text{\,A}}\) & \(23.0\pm 0.8\)\({}^{\text{\,A}}\) & \(79.4\pm 2.9\)\({}^{\text{\,A}}\) & \(1.6\pm 0.1\)\({}^{\text{\,A}}\) & \(479.9\pm 58.2\)\({}^{\text{\,A}}\) \\  & Heat treated & \(4.1\pm 0.2\)\({}^{\text{\,A}}\) & \(26.1\pm 3.7\)\({}^{\text{\,A}}\) & \(60.5\pm 1.7\)\({}^{\text{\,A}}\) & \(121.6\pm 3.2\)\({}^{\text{\,A}}\) & \(1.5\pm 0.3\)\({}^{\text{\,A}}\) & \(373.5\pm 35.8\)\({}^{\text{\,A}}\) \\
10 & 600 MPa/5 min & \(6.6\pm 0.3\)\({}^{\text{\,A}}\) & \(84.4\pm 4.8\)\({}^{\text{\,A}}\) & \(70.8\pm 6.4\)\({}^{\text{\,A}}\) & \(220.2\pm 1.4\)\({}^{\text{\,A}}\) & \(2.4\pm 0.3\)\({}^{\text{\,A}}\) & \(703.2\pm 66.1\)\({}^{\text{\,A}}\) \\  & 600 MPa/15 min & \(8.3\pm 0.2\)\({}^{\text{\,A}}\) & \(78.9\pm 4.12\)\({}^{\text{\,A}}\) & \(124.3\pm 0.8\)\({}^{\text{\,A}}\) & \(310.2\pm 6.8\)\({}^{\text{\,A}}\) & \(2.3\pm 0.2\)\({}^{\text{\,A}}\) & \(782.4\pm 32.4\)\({}^{\text{\,A}}\) \\  & Heat treated & \(20.3\pm 0.5\)\({}^{\text{\,A}}\) & \(62.8\pm 0.8\)\({}^{\text{\,A}}\) & \(74.5\pm 1.18\)\({}^{\text{\,A}}\) & \(69.2\pm 5.7\)\({}^{\text{\,A}}\) & \(2.6\pm 0.2\)\({}^{\text{\,A}}\) & \(687.9\pm 37.8\)\({}^{\text{\,A}}\) \\
28 & 600 MPa/5 min & \(5.9\pm 12.4\)\({}^{\text{\,A}}\) & \(152.5\pm 3.8\)\({}^{\text{\,A}}\) & \(73.9\pm 2.6\)\({}^{\text{\,A}}\) & \(34.65\pm 36.4\)\({}^{\text{\,A}}\) & \(49.9\pm 0.3\)\({}^{\text{\,A}}\) & \(1007.3\pm 49.9\)\({}^{\text{\,A}}\) \\  & 600 MPa/15 min & \(4.6\pm 0.4\)\({}^{\text{\,A}}\) & \(220.7\pm 6.7\)\({}^{\text{\,C}}\) & \(71.4\pm 6.4\)\({}^(2014) observed a significant increase in hydrocarbon compounds after heat treatment of skim milk [33]. Lactones, detected in very low levels in all cream samples, are related to lipid degradation and are formed by the cyclization of \(\gamma\)- and \(\beta\)-hydroxy acids [32]. Lactone levels in HPP samples were similar (\(p>0.05\)) to raw cream but were higher in thermally pasteurized samples (\(p\leq 0.05\)). Throughout the storage, lactones increased significantly on all treated samples (\(p\leq 0.05\)) and were always higher on HPP samples.