Distribution of cholesterol in milk fat fractions

1988 ◽  
Vol 55 (3) ◽  
pp. 361-371 ◽  
Author(s):  
Joseph Arul ◽  
Armand Boudreau ◽  
Joseph Makhlouf ◽  
Rene Tardif ◽  
Benoit Grenier
Keyword(s):  
Vapour Pressure ◽  
Short Path ◽  
Milk Fat ◽  
Liquid Fraction ◽  
Applied Pressure ◽  
Cholesterol Content ◽  
Extraction Process ◽  
Melt Crystallization ◽  
Short Path Distillation ◽  
Milk Fat Fractions

SummaryMilk fat was fractionated into liquid (m.p. ⋍ 12 °C), intermediate (m.p. ⋍ 21 °C) and solid (m.p. ⋍ 39 °C) fractions by three different processes—melt crystallization, short-path distillation and supercritical CO2 extraction—and the cholesterol content of these fractions determined. Cholesterol was enriched in the liquid fractions from all three processes, in particular about 80% of the cholesterol being found in the liquid fraction obtained by short-path distillation. The basis of migration of cholesterol into various milk fat fractions was explained by its affinity to various triglycerides (melt crystallization) and by vapour pressure and molecular weight (short-path distillation). It was more complex in the supercritical CO2 extraction process; the interplay of cholesterol affinity toward CO2 and its molar volume, and its vapour pressure enhancement under applied pressure play a role.

scholarly journals Fractionation of Milk Fat by Short-Path Distillation

2003 ◽  
Vol 86 (3) ◽  
pp. 735-745 ◽  
Author(s):  
R.J. Campos ◽  
J.W. Litwinenko ◽  
A.G. Marangoni
Keyword(s):  
Short Path ◽  
Milk Fat ◽  
Short Path Distillation

Fractionation of anhydrous milk fat by short-path distillation

1988 ◽  
Vol 65 (10) ◽  
pp. 1642 ◽  
Author(s):  
Joseph Arul ◽  
Armand Boudreau ◽  
Joseph Makhlouf ◽  
Rene Tardi ◽  
Tony Bellavia
Keyword(s):  
Short Path ◽  
Milk Fat ◽  
Anhydrous Milk Fat ◽  
Short Path Distillation

Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions

RSC Advances ◽  
2016 ◽  
Vol 6 (47) ◽  
pp. 41189-41194 ◽  
Author(s):  
Pere R. Ramel ◽  
Alejandro G. Marangoni
Keyword(s):  
Light Microscopy ◽  
Crystallization Kinetics ◽  
Isothermal Crystallization ◽  
Milk Fat ◽  
Polarized Light ◽  
Ternary Mixtures ◽  
Avrami Model ◽  
Binary And Ternary Mixtures ◽  
Milk Fat Fractions ◽  
Kinetics Of

The microstructure and crystallization kinetics of binary and ternary mixtures of milk fat fractions during isothermal crystallization at 5, 15, and 20 °C were characterized using polarized light microscopy and the Avrami model.

scholarly journals “Cholesterogenic" dietary factors and milk and milk fat yields in dairy cows

1959 ◽  
Vol 31 (1) ◽  
pp. 1-10
Author(s):  
Pellervo Saarinen
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Partial Correlation ◽  
Plasma Cholesterol ◽  
Live Weight ◽  
Cholesterol Content ◽  
Dietary Factors ◽  
Experimental Results ◽  
Fat Intake ◽  
Crude Fibre

The following results have been obtained from a statistical investigation carried out on experimental results from 27 feeding trials in which the effect of cholesterogenic dietary factors, observed in an earlier investigation (5), on the relative levels of milk and milk fat yields are compared. An execessive intake of energy either has no statistically clear effect on the level of yield, or the effect is negative. In this respect the results obtained are uniform with experimental results obtained in Norway and Denmark using other methods (1, 6). In the negative cases the effect appears more clearly in the level of milk and milk fat yields than in the plasma cholesterol content. An excessive intake of protein shows a negative effect only in well-conditioned obese cows. An increase of the proportion of digestible crude fibre in the food ration appears in most cases to have an increasing effect on the milk yield. This effect, however, seems to be slighter than the effect on the blood plasma cholesterol content. The level of milk and milk fat yields has proved to be statistically in positive partial correlation to the digestible crude fat intake in g/kg live weight ,and in negative partial correlation to the relative fat intake compared with the nutritional requirements of the animal. This indicates that the favourable level of fat intake varies according to the level of milk yield, being larger in stages of higher yields than in stages of small yields.

scholarly journals Distribution of Fatty Acids in Milk Fat Fractions

1965 ◽  
Vol 48 (5) ◽  
pp. 531-536 ◽  
Author(s):  
L.M. Smith ◽  
C.P. Freeman ◽  
E.L. Jack
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Milk Fat Fractions
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