Effect of Milk Fat on the Stability of Vitamin A in UHT Milk

1986 ◽  
Vol 19 (4) ◽  
pp. xxxvii
Author(s):  
Betty L.T. Lau ◽  
Y. Kakuda ◽  
D.R. Arnott
Keyword(s):  
Vitamin A ◽  
Milk Fat ◽  
Uht Milk ◽  
The Stability

scholarly journals Effect of Milk Fat on the Stability of Vitamin A in Ultra-High Temperature Milk

1986 ◽  
Vol 69 (8) ◽  
pp. 2052-2059 ◽  
Author(s):  
Betty L.T. Lau ◽  
Y. Kakuda ◽  
D.R. Arnott
Keyword(s):  
High Temperature ◽  
Vitamin A ◽  
Milk Fat ◽  
The Stability ◽  
Ultra High Temperature

scholarly journals Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 163 ◽  
Author(s):  
Luis Miguel Rodríguez-Alcalá ◽  
María V. Calvo ◽  
Javier Fontecha ◽  
Leocadio Alonso
Keyword(s):  
Fatty Acid ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Daily Intake ◽  
Fetal Life ◽  
Milk Products ◽  
Uht Milk ◽  
Beneficial Effects ◽  
Infant Formulae ◽  
The Central Nervous System

ω3-polyunsaturated fatty acids (PUFA) are known to have several beneficial effects, such as preventing the occurrence of cardiovascular events in adults and improving the development of the central nervous system during fetal life and childhood. Dairy products enriched in PUFA are now available on the market and can help consumers to meet the ω3-PUFA daily intake recommendations. Although PUFA are prone to oxidation, little information exists regarding the alterations they undergo when products containing PUFA are stored. In this study, five infant formulae (IF) and five ω3-PUFA enriched Ultra High Temperature (UHT)-milk products were examined during storage at room temperature in terms of fatty acid (FA) composition and trans fatty acid (tFA) content until the end of shelf life by chromatography techniques. The IF included two follow-on formulae, two first-age formulae and a special medical purpose formula with different fat contents (from 2.6% to 27.7%). In the ω3-PUFA enriched UHT-milk products the milk fat was replaced by eicosapentanoic fatty acid (EPA) and docosahexaenoic acid (DHA) rich oils. The fatty acid content of all samples remained stable whereas some variations were observed for the tFA isomer content (p < 0.05) in the UHT-milk samples.

scholarly journals 2,4-Thiazolidinedione in Well-Fed Lactating Dairy Goats: I. Effect on Adiposity and Milk Fat Synthesis

2019 ◽  
Vol 6 (2) ◽  
pp. 45 ◽  
Author(s):  
Shana Jaaf ◽  
Fernanda Rosa ◽  
Misagh Moridi ◽  
Johan S. Osorio ◽  
Jayant Lohakare ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Vitamin A ◽  
Body Condition ◽  
Milk Fat ◽  
Mammary Epithelial Cells ◽  
Dairy Goats ◽  
Pparγ Agonist ◽  
Lactating Goats ◽  
Fat Synthesis ◽  
Milk Fat Synthesis

Background: In a prior experiment, treatment of goats with the putative PPARγ agonist 2,4-thiazolidinedione (2,4-TZD) did not affect milk fat or expression of milk-fat related genes. The lack of response was possibly due to deficiency of vitamin A and/or a poor body condition of the animals. In the present experiment, we tested the hypothesis that PPARγ activation affects milk fat synthesis in goats with a good body condition and receiving adequate levels of vitamin A. Methods: Lactating goats receiving a diet that met NRC requirements, including vitamin A, were injected with 8 mg/kg BW of 2,4-TZD (n = 6) or saline (n = 6; CTR) daily for 26 days. Blood metabolic profiling and milk yield and components were measured including fatty acid profile. Expression of genes related to glucose and lipid metabolism was measured in adipose tissue and in mammary epithelial cells (MEC). Size of adipocytes was assessed by histological analysis. Results: NEFA, BHBA, and fatty acids available in plasma decreased while glucose increased in 2,4-TZD vs. CTR. Size of cells and expression of insulin signaling and glucose metabolism-related genes were larger in 2,4-TZD vs. CTR in adipose tissue. In MEC, expression of SCD1 and desaturation of stearate was lower in 2,4-TZD vs. CTR. Conclusions: Overall data revealed a lack of PPARγ activation by 2,4-TZD and no effect on milk fat synthesis despite a strong anti-lipolysis effect on adipose tissue.

734. Factors influencing the vitamin content of milk fat: VIII. The influence of various factors on the utilization of carotene

1958 ◽  
Vol 25 (3) ◽  
pp. 439-446 ◽  
Author(s):  
W. A. McGillivray ◽  
S. Y. Thompson ◽  
N. A. Worker
Keyword(s):  
New Zealand ◽  
Vitamin A ◽  
Milk Fat ◽  
Technical Assistance ◽  
High Dose ◽  
High Dose Level ◽  
Carotene Content ◽  
Number Of Factors ◽  
Extract Fraction ◽  
The University

1. The influence of a number of factors on the utilization of carotene by rats has been investigated. A high dose level equivalent to that derived from pasture by cows has been employed and liver storage of vitamin A has been used as a measure of the efficiency of carotene utilization.2. Utilization was influenced by level of carotene intake, by concentration of carotene in the oil used as vehicle, by the degree of unsaturation of the vehicle and by the presence of non-digestible wax.3. Carotene was better utilized from the rye grass and ‘low cyanide’ white clover than from ‘high cyanide’ clover, but added cyanide had little or no effect on the uptake of carotene from cyanide-free pasture or from a solution in oil.4. In so far as the results of the investigation can be applied to cows grazing typical New Zealand dairy pasture, it seems that factors which may throw some light on the poor utilization of carotene at certain times of the year are (a) small day-to-day variation in the carotene content of the pasture, (b) variations in the ‘ether extract’ fraction of the pasture, and (c) variations in the degree of hydrogenation of the fat in the rumen.5. Insulin and adrenalin appear to have no influence on the levels of vitamin A alcohol in the blood plasma of rats.The results of this investigation form a section of a thesis submitted by one of us (N.A.W.) in partial fulfilment of the requirements for the degree of Ph.D. of the University of New Zealand. The authors are indebted to the Department of Scientific and Industrial Research for a Grant towards this investigation and to Miss Fay Frecklington for technical assistance; one of us (S. Y. T.) is indebted to the Royal Society, the Nuffield Foundation, and the Board of the Dairy Research Institute (N.Z.) for a travelling fellowship during the tenure of which the work reported here was carried out.

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