Size-Dependent Variations in Fatty Acid Composition and Lipid Content of Native Milk Fat Globules

2015 ◽  
pp. 31-34
Author(s):  
Tuyen Truong ◽  
Martin Palmer ◽  
Nidhi Bansal ◽  
Bhesh Bhandari
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Content ◽  
Milk Fat ◽  
Size Dependent ◽  
Fat Globules ◽  
Milk Fat Globules

The fatty acid composition of small and large naturally occurring milk fat globules

2003 ◽  
Vol 105 (11) ◽  
pp. 677-682 ◽  
Author(s):  
Valérie Briard ◽  
Nadine Leconte ◽  
Françoise Michel ◽  
Marie-Caroline Michalski
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Fat Globules ◽  
Naturally Occurring ◽  
Milk Fat Globules

Evaluation of cooling strategies for pumping of milk – Impact of fatty acid composition on free fatty acid levels

2005 ◽  
Vol 72 (4) ◽  
pp. 476-481 ◽  
Author(s):  
Lars Wiking ◽  
Hanne C Bertram ◽  
Lennart Björck ◽  
Jacob H Nielsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Saturated Fat ◽  
The Other ◽  
Fat Globules ◽  
Milk Fat Globules

Cooling strategies for pumping of raw milk were evaluated. Milk was pumped for 450 s at 31 °C, or pumped after cooling to 4 °C and subsequently subjected to various incubation times. Two types of milk were used; i.e. milk from cows fed a diet high in saturated fat supplements resulting in significantly larger milk fat globules than the other type of milk which comes from cows fed a low-fat diet that stimulates high de novo fat synthesis. The content of liquid fat was determined by low-field 1H NMR, which showed that milk from cows given the saturated fat diet also contained less liquid fat at both 4 ° and 31 °C than the other type of milk. This can be ascribed to the differences in the fatty acid composition of the milk as a result of the fatty acid composition of the diets. After pumping of the milk at 31 °C, measurement of fat globule size distribution revealed a significant coalescence of milk fat globules in the milk obtained from the saturated fat diet due to pumping. Pumping at 4 °C or pumping the other type of milk did not result in coalescence of milk fat globules. Formation of free fatty acids increased significantly in both types of milk by pumping at 31 °C. Cooling the milk to 4 °C immediately before pumping inhibited an increased content of free fatty acids. However, when the milk was incubated at 4 °C for 60 min after cooling and then subjected to pumping, a significant increase in the formation of free fatty acids was observed in both types of milk. It is suggested that this increase in free fatty acids is caused by transition of polymorphic crystal forms or higher level of attached lipoprotein lipases to the milk fat globule before pumping.

Milk fat globules: Fatty acid composition, size and in vivo regulation of fat liquidity

Lipids ◽  
1988 ◽  
Vol 23 (7) ◽  
pp. 685-689 ◽  
Author(s):  
Hermann Timmen ◽  
Stuart Patton
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Fat Globules ◽  
Milk Fat Globules

Size-Dependent Lipid Content in Human Milk Fat Globules

2008 ◽  
Vol 56 (16) ◽  
pp. 7446-7450 ◽  
Author(s):  
Nurit Argov ◽  
Sebastian Wachsmann-Hogiu ◽  
Samara L. Freeman ◽  
Thomas Huser ◽  
Carlito B. Lebrilla ◽  
...  
Keyword(s):  
Human Milk ◽  
Lipid Content ◽  
Milk Fat ◽  
Size Dependent ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Human Milk Fat

scholarly journals СОСТАВ МОЛОКА КОРОВ И СЛИВОЧНОГО МАСЛА, ИЗГОТОВЛЕННОГО ИЗ НЕГО, ПОД ВЛИЯНИЕМ АНТИОКСИДАНТОВ

2019 ◽  
Author(s):  
L.G. Kashirina ◽  
N.I. Morozova ◽  
K.A. Ivanischev ◽  
K.I. Romanov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Large Fraction ◽  
The Body ◽  
Software Complex ◽  
Fat Globules

Цель исследований определение влияния антиоксидантных препаратов Е-селен и Бутофан на продуктивность новотельных коров, состав молока, дисперсность молочного жира и жирнокислотный состав сливочного масла. Исследования были выполнены на 12 головах новотельных коров-аналогов черно-пестрой породы в возрасте трех лет, сформированных в три группы контрольную и две опытные по 4 головы в каждой в условиях ООО Заря Рязанского района Рязанской области. Дисперсность молочного жира определяли по количеству и диаметру молочных жировых шариков. Из молока готовили сладко-сливочное масло традиционным способом, в соответствии с действующим ГОСТом. Анализ масла на жирнокислотный состав проводили в ООО Московская независимая лаборатория качества сырья и пищевых продуктов , с использованием аппаратно-программного комплекса для медицинских исследований на базе хроматографа Хроматэк-Кристалл 5000 , с помощью программы Ехсеl . Определено влияние вышеуказанных препаратов на уровень продуктивности коров, состав молока, дисперсность молочного жира, жирнокислотный состав сливочного масла. При применении препаратов, обладающих антиоксидантной активностью, происходит торможение процессов перекисного окисления липидов в организме коров на разных стадиях лактации и свободные радикалы не накапливаются в организме. Наиболее выраженной активностью обладал препарат Бутофан , при его использовании изменялся дисперсный состав молочного жира в молоке в сторону увеличения количества жировых шариков с преобладанием крупной фракции. Это оказало положительное влияние на изменение состава жирных кислот в сливочном масле, на увеличение фракции ненасыщенных жирных кислот и улучшение качественных показателей сливочного масла.The purpose of the research is to determine the effect of antioxidant preparations E-selenium and Butofan on the productivity of newly calved cows, the composition of milk, the dispersion of milk fat and the fatty acid composition of butter. The studies were performed with 12 newly calved cows - analogues of a black-and-white breed at the age of 3 years old, formed in three groups - a control and two experimental ones having 4 animals each at LLC Zarya, Ryazan district of Ryazan region. The dispersion of milk fat was determined by the number and diameter of milk fat globules. Sweet butter was prepared from milk in the traditional way, in accordance with the current GOST. An analysis of the butter for the fatty acid composition was carried out at Moscow Independent Laboratory for the Quality of Raw Materials and Food Products, LLC, using the hardware-software complex for medical research, based on Chromatek-Crystal 5,000 chromatograph with the help of Excel program. The influence of the above preparations on the level of cow productivity, milk composition, dispersion of milk fat and fatty acid composition of butter was determined. When using preparations with antioxidant activity, processes of inhibition of lipid peroxidation processes in the body of cows at different stages of lactation occured and free radicals did not accumulate in the body. Butofan preparation had the most pronounced activity when used. The dispersed composition of milk fat in milk changed in the direction of increasing the number of fat globules with a predominance of a large fraction. This had some positive effect on the change in the composition of fatty acids in butter, on the increase in the fraction of unsaturated fatty acids and the improvement of the quality parameters of butter.

Identification of genes affecting milk fat and fatty acid composition in Vrindavani crossbred cattle using 50 K SNP-Chip

2021 ◽  
Vol 53 (3) ◽  
Author(s):  
Akansha Singh ◽  
Amit Kumar ◽  
Cedric Gondro ◽  
Andrea Renata da Silva Romero ◽  
A. Karthikeyan ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Crossbred Cattle ◽  
Snp Chip

Preliminary Study of Lipid Content and Fatty Acid Composition in the Spottail Pinfish, Diplodus holbrooki

Copeia ◽  
1999 ◽  
Vol 1999 (3) ◽  
pp. 766 ◽  
Author(s):  
Ileana E. Clavijo ◽  
Carolyn S. Dunn ◽  
Pamela J. Seaton
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Content ◽  
Preliminary Study
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