Composition of bovine milk lipids

Jensen, Robert G.

doi:10.1007/bf02640488

Cited by 391 publications

(573 citation statements)

References 32 publications

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“…Samples were obtained between February and March when cows received an indoor ration, which is dominated by grass silage and maize silage. The concentrations of the different FA are in line with previously reported concentrations of FA in bovine milk on non-pasture diets (Jensen, 2002;Vlaeminck et al 2006;Moate et al 2007). The FA C4:0, C6:0 and C14:0 and C16:0 have the lowest CV (7-9%) and C18:1 trans-10 has the highest CV (86%).…”

Section: Means and Coefficients Of Variationsupporting

confidence: 90%

“…A further indication is that C4:0 concentration in milk tends to be negatively associated with enteric methane production in dairy cattle, whereas de novo synthesised C8:0 and C10:0 were positively associated with enteric methane production . Furthermore, C4:0 is also unique because it is, unlike all other FA, esterified almost exclusively at the sn-3 position of the triacyl glycerol (Jensen, 2002). Although the exact mechanism is not known, these unique features in its synthesis might be related to the observed herd and genetic correlations with C4:0 and the other FA.…”

Section: Means and Coefficients Of Variationmentioning

confidence: 99%

“…Bovine milk contains around 3-5% fat which is mainly (± 98%) composed of triglycerides (Jensen, 2002). Triglycerides are composed of three fatty acids (FA) esterified to a glycerol backbone.…”

mentioning

confidence: 99%

“…Triglycerides are composed of three fatty acids (FA) esterified to a glycerol backbone. More than 400 different FA have been found in milk (Jensen, 2002). Most of these FA occur in trace amounts and only about twelve of them are present in concentrations higher than 1% of milk fat (Walstra et al 2006).…”

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confidence: 99%

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Characterization of milk fatty acids based on genetic and herd parameters

Heck

Valenberg

Bovenhuis

et al. 2011

Journal of Dairy Research

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The objective of this study was to characterize the fatty acids (FA) in milk based on genetic and herd parameters to investigate the origin of the different FA in milk. Milk samples of 1912 Dutch HolsteinFriesian cows were analysed for 39 different FA including odd and branched-chain fatty acids. The proportion of variation caused by genetic and herd effects was calculated. In addition, genetic and herd correlations among the fatty acids were estimated and a clustering technique was used to visualise these correlations. The results indicated that in Dutch milk C12:0 is not completely synthesised de novo but also partly blood derived. It was suggested that C20:0 in milk is formed from the action of elongase enzymes on C18:0 and that the odd-chain FA C5:0-C13:0 and a part of C15:0 and C17:0 are synthesised de novo while the other part of C15:0 and C17:0 is blood derived. Furthermore, this work gives an overview of the opportunities to change the concentration of individual FA both by breeding and feeding. It is clearly shown that the extent to which the individual FA can be changed varies greatly and is dependent on the origin of the different FA in milk.

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Section: Means and Coefficients Of Variationsupporting

confidence: 90%

Section: Means and Coefficients Of Variationmentioning

confidence: 99%

mentioning

confidence: 99%

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confidence: 99%

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Characterization of milk fatty acids based on genetic and herd parameters

Heck

Valenberg

Bovenhuis

et al. 2011

Journal of Dairy Research

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“…The indices were calculated according to the definition of Kelsey et al (2003), where: desaturase index = product/ (product + substrate). The secretion of milk fatty acids, in mmol/day, was calculated assuming that milk fat is composed of 98% triacylglycerol, from which 95% are fatty acids (Jensen, 2002). In addition, the molecular weight of each fatty acid was adjusted for hydrogen and oxygen atoms removed by the ester bond.…”

Section: Chemical Analysismentioning

confidence: 99%

Milk fat depression and energy balance in stall-fed dairy goats supplemented with increasing doses of conjugated linoleic acid methyl esters

Fernandes

Gama

Ribeiro

et al. 2014

Animal

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Feeding dietary supplements containing trans-10, cis-12-conjugated linoleic acid (t10,c12-CLA) has been shown to induce milk fat depression in cows, ewes and goats. However, the magnitude of the response is apparently less pronounced in lactating goats. The objective of this study was to evaluate the effects of increasing doses of CLA methyl esters (CLA-ME) on milk production, composition and fatty-acid profile of dairy goats. Eight Toggenburg goats were separated in two groups (four primiparous and four multiparous) and received the following dietary treatments in a 4 × 4 Latin Square design: CLA0: 45 g/day of calcium salts of fatty acids (CSFA); CLA15; 30 g/day of CSFA + 15 g/day of CLA-ME; CLA30: 15 g/day of CSFA + 30 g/day of CLA-ME; and CLA45: 45 g/day of CLA-ME. The CLA-ME supplement (Luta-CLA 60) contained 29.9% of t10,c12-CLA; therefore, the dietary treatments provided 0, 4.48, 8.97 and 13.45 g/day of t10,c12-CLA, respectively. Feed intake, milk production, concentration and secretion of milk protein and lactose, body condition score and body weight were unaffected by the dietary treatments. Milk fat secretion was reduced by 14.9%, 30.8% and 40.5%, whereas milk fat concentration was decreased by 17.2%, 33.1% and 40.7% in response to CLA15, CLA30 and CLA45, respectively. Secretions of both de novo synthesized and preformed fatty acids were progressively reduced as the CLA dose increased, but the magnitude of the inhibition was greater for the former. There was a linear reduction in most milk fat desaturase indexes (14:1/14:0, 16:1/16:0, 17:1/17:0 and 18:1/18:0). Milk fat t10,c12-CLA concentration and secretion increased with the CLA dose, and its apparent transfer efficiency from diet to milk was 1.18%, 1.17% and 1.21% for CLA15, CLA30 and CLA45 treatments, respectively. The estimated energy balance was linearly improved in goats fed CLA.

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Butter

Hettinga¹

2005

Bailey's Industrial Oil and Fat Products

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Butter is one of the oldest forms of preserving fat components of milk. Its manufacture dates back to some of the earliest historical records. The evolution of the art of buttermaking has been associated with the development and use of equipment. The construction of creaming and buttermaking equipment in the eighteenth century led to the appearance of the barrel churn. Creaming was at first done by a method called shallow pan. This was followed by a deep‐setting system. This shortened process time and produced a better quality cream. In 1879, cream separators for fully continuous operation were produced. The Babcock test assisted in the development of the butter industry. This test determines the percentage of fat in milk and cream. Other developments included the use of pasteurization, the use of pure cultures of lactic acid and bacteria, and the use of refrigeration. Multiple butter fat products include butter oils, anhydrous butter fat, butter fat‐vegetable oils, and fractionated butter fats. Preservation of butter fat today involves the processing of butter fat to anhydrous butter oil. Shelf life is improved because the butter oil is hermetically packaged under nitrogen. Recent times have seen a decline in the consumption of butter. This decline contradicts all historical patterns for butter fat consumption. Reasons for decline are noted. This chapter provides data on chemical composition, marketing, technology, processing, quality, legal restrictions, and uses.

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Composition of bovine milk lipids

Cited by 391 publications

References 32 publications

Characterization of milk fatty acids based on genetic and herd parameters

Characterization of milk fatty acids based on genetic and herd parameters

Milk fat depression and energy balance in stall-fed dairy goats supplemented with increasing doses of conjugated linoleic acid methyl esters

Butter

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