Lipid Composition and Properties

Jensen, Robert G.; Clark, Richard W.

doi:10.1007/978-1-4615-7050-9_4

Cited by 27 publications

(10 citation statements)

References 128 publications

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“…Rheological properties, which include hardness, spreadability, and work softening (Jensen and Clark, 1988), are important in determining the quality of cheese and butter. Structure, composition and the type of TAG crystals present are largely responsible for the rheological properties of milk fat (Shukla and Rizvi, 1995).…”

Section: Resultsmentioning

confidence: 99%

Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

Romano

Giordano

Chianese

et al. 2011

Journal of Food Composition and Analysis

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Section: Resultsmentioning

confidence: 99%

Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

Romano

Giordano

Chianese

et al. 2011

Journal of Food Composition and Analysis

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“…Jensen and Clark (33) reported the phospholipid and sphingolipid composition of bovine milk as 34.5mol% PC, 31.8mol% PE, 25.2mol% SM, 3.1mol% PS, 4.7mol% PI, 3mol% plasmalogens, traces of lyso-PC, lyso-PE, ceramides and diphosphatidylglycerol. Hay and Morrison (34) reported the presence of ePE and ePC in buttermilk powder phospholipids, 4% of alkenyl ethers in PE and 1.3% in PC.…”

Section: Resultsmentioning

confidence: 99%

Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products

Gallier

Gragson²,

Cabral³

et al. 2010

J. Agric. Food Chem.

104

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The aim of this work was to assess the accuracy of different extraction methods of phospholipids and to measure the effect that processing has on phospholipid composition. Four methods of extracting phospholipids from buttermilk powder were compared to optimize recovery of sphingomyelin. Using the optimal method, the phospholipid profile of four dairy products (raw milk, raw cream, homogenized and pasteurized milk, and buttermilk powder) was determined. A total lipid extraction by the Folch method followed by a solid-phase extraction using the Bitman method was the most efficient technique to recover milk sphingomyelin. Milk processing (churning, centrifuging, homogenization, spray-drying) affected the profile of milk phospholipids, leading to a loss of sphingomyelin and phosphatidylcholine after centrifugation for cream separation. We also observed a corresponding decrease in the saturation content of the raw cream phospholipids, and a loss of phosphatidylethanolamine after spray-drying to produce buttermilk powder.

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“…The higher percentage of fat lost to the whey may also be due to the direct effect of the coagulation temperature on the physical properties of the fat globule. The softening point of milk fat ranges from 31°C to 36°C and the average melting point of milk fat is 37°C (Jensen and Clark 1999;Lopez et al 2006). At 36°C, the milk fat globule is less viscous, which could increase fat mobility in the protein network during coagulation.…”

Section: Influence Of Coagulation Temperatures On Composition Yield mentioning

confidence: 99%

Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

Ong

Dagastine

Auty

et al. 2011

Dairy Science & Technol.

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Lipid Composition and Properties

Cited by 27 publications

References 128 publications

Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products

Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

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