Variation of fat globule size and fatty acids in human milk in the first 30 days of lactation

Ultrasonication has been identified as a particularly promising technology for homogenization of dairy products. Homogenization of cream, by reducing fat globule size, can be utilized to inhibit creaming. The homogenization of cream usually leads to increased viscosity. Cream with fat level greater than 17% cannot be homogenized with satisfactory results since conventional homogenization methods cause coalescence and mostly agglomeration. The aim of this study was to investigate the influence of ultrasonication on milk cream (5-30% fat) and to study the phenomenon of formation of fat clusters during sonication (0.5-15 mins) at low temperature (2°C). The results showed that ultrasonication can reduce the fat globule size, although it resulted in the formation of fat clusters at short time (<1min), but at longer time, fat clusters can be broken. On the other hand, ultrasound homogenization tends to increase the viscosity of cream at various fat contents. Microstructure of solid phase showed that there was formation of double emulsions and partial fat coalescence. Ultrasound homogenization with the addition of SDS as small-molecule surfactant can prevent the formation of fat clusters. Fatty acid composition in solid phase shows that it consists of long-chain fatty acids in higher amount compared to that present in the liquid fraction. Whereas the concentration of short and medium chain fatty acids in the liquid phase was higher compared to that in solid phase. The utilization and optimization of ultrasound for cream homogenization has a potency to solve the limitation of conventional method (pressure homogenizer) which commonly used in dairy industry.

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The fat globule size distribution in human milk

Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism ◽

10.1016/0005-2760(81)90085-0 ◽

1981 ◽

Vol 666 (1) ◽

pp. 7-14 ◽

Cited By ~ 65

Author(s):

Max Rüegg ◽

Bernard Blanc

Keyword(s):

Human Milk ◽

Size Distribution ◽

Globule Size ◽

Fat Globule

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Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species

Molecules ◽

10.3390/molecules26061596 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1596

Author(s):

Beibei Duan ◽

Eun-Sik Hong ◽

Jung-Ah Shin ◽

Yan Qin ◽

Jeung-Hee Lee ◽

...

Keyword(s):

Human Milk ◽

Droplet Size ◽

Positive Relationship ◽

Fat Content ◽

Globule Size ◽

Group A ◽

Fat Globule ◽

Phospholipid Species

Fat globule size and phospholipid (PL) content in human milk (HM) were investigated. HM was classified into three groups depending on fat content (A < B < C). PL content (mg/100 g HM) was significantly higher in the C group (p < 0.05), indicating its positive relationship with HM fat content. When the PL content was normalized (mg/g fat), that of group A was significantly higher (p < 0.05) and fat droplet size in group C was slightly larger, suggesting that HM fat content is affected by fat droplet numbers to a larger extent than by fat droplet size. A correlation between PC and SM content in HM was observed regardless of fat content, while correlation between PE and either PC or SM increased in the order of C > B > A, hence the composition and content of PL species in HM varied according to its fat content.

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551. Variations in the fat content of human milk during suckling

Journal of Dairy Research ◽

10.1017/s0022029900007299 ◽

1954 ◽

Vol 21 (2) ◽

pp. 204-206 ◽

Cited By ~ 8

Author(s):

W. G. Whittlestone ◽

Dawn R. Perrin

Keyword(s):

Body Temperature ◽

Human Milk ◽

Milk Fat ◽

Fat Content ◽

Systematic Change ◽

Fat Globules ◽

Globule Size ◽

Milk Fat Globules ◽

Fat Globule ◽

Human Milk Fat

It has been shown that human milk, like cow's milk, increases in fat content during suckling. The increase is not associated with any systematic change in fat globule size distribution. Human milk fat globules, like those of the cow, have been shown to cluster at body temperature. These facts support the theory that the increase in fat content during suckling is due to the fine ducts filtering out the larger globule clusters.

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Evolution of milk composition, milk fat globule size, and free fatty acids during milking of dairy cows

JDS Communications ◽

10.3168/jdsc.2020-18473 ◽

2020 ◽

Vol 1 (2) ◽

pp. 50-54

Author(s):

C. Hurtaud ◽

M. Dutreuil ◽

E. Vanbergue ◽

J. Guinard-Flament ◽

L. Herve ◽

...

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Dairy Cows ◽

Milk Fat ◽

Milk Composition ◽

Globule Size ◽

Milk Fat Globule ◽

Fat Globule

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Human milk-based fortifier is associated with less alteration of milk fat globule size than cow milk-based fortifier

PLoS ONE ◽

10.1371/journal.pone.0257491 ◽

2021 ◽

Vol 16 (12) ◽

pp. e0257491

Author(s):

Yurika Yoshida ◽

Minami Azuma ◽

Haruhiro Kuwabara ◽

Tokuo Miyazawa ◽

Yuya Nakano ◽

...

Keyword(s):

Human Milk ◽

Milk Fat ◽

Cow Milk ◽

Very Preterm Infants ◽

Very Preterm ◽

Fortified Milk ◽

Globule Size ◽

Milk Fat Globule ◽

Fat Globule ◽

Feeding Tolerance

We aimed to evaluate if human milk-based fortifier (HMBF) affects human milk fat globule (MFG) size less than cow milk-based fortifier (CMBF), which may impact overall infant feeding tolerance. Measurements of donated human milk were performed before fortification as well as at 1 hour, 24 hours, and 48 hours after fortification with CMBF or HMBF. MFG size in each sample of fortified milk was measured by laser light scattering. MFG size in the fortified milks increased gradually over time. At 24 and 48 hours after fortification, MFG size in the milk with CMBF was larger than that in the milk with HMBF (4.8 ± 0.5 vs 4.3 ± 0.3 μm, p<0.01, 5.1 ± 0.7 vs 4.5 ± 0.4 μm, p = 0.03, respectively). HMBF is associated with less alteration of MFG size than CMBF. This may have an impact on feeding tolerance of very preterm infants.

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