Milk Lipids

Lipids in cheese

“…It protects the globule from coalescence, lipolysis, and oxidation, and is stripped off of the globules if the milk is homogenized. A milliliter of raw cow milk contains approximately 1.5 × 10 10 fat globules with a surface area around 2 m 2 .…”

“…The composition of the lipids in milk is well known, and the triacylglyceride and fatty acid profiles do not change when the milk is converted to cheese. The triacylgylcerols contain 24–54 carbon atoms, and the arrangement of fatty acids on the glycerol backbone is not random owing to the specificities of the enzymes involved in biosynthesis . Unique among lipids, the 4:0, 6:0, 8:0, and 10:0 fatty acids in milk fat are preferentially esterified at the sn‐ 3 position, and two‐thirds of the fatty acids at sn ‐2 are 14:0 and 16:0 [1].…”