Physical Chemistry of Milk Fat Globules

Huppertz, Thorn; Uniacke‐Lowe, T.; Kelly, Alan L.

doi:10.1007/978-3-030-48686-0_5

Cited by 4 publications

(1 citation statement)

References 137 publications

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“…The largest proportion of cow's milk fat, i.e., 95.8-98.3%, is made up of triacylglycerols, which consist of glycerol and fatty acids, which fill the interior of the fat globules. The fat globule envelope is made up of diacylglycerols, monoacylglycerols, phospholipids, free fatty acids, total cholesterol, cholesterol in esterified form, and fat-soluble vitamins [14,15].…”

Section: Introductionmentioning

confidence: 99%

Interaction between the Concentration of β-Hydroxybutyric Acid and the Content of Long-Chain Fatty Acids in the Early Stage of Lactation––Comparing Multiparous and Primiparous Cows

et al. 2023

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The aim of the experiment was to study the relationship between the age of cows, blood BHBA content, and CLA isomer (C18:2 cis9,trans11, CLA9; C18:2 trans10,cis12, CLA10) content during the first three weeks post-partum. For the experiment, 105 cows were selected from the entire herd and assigned to one of four groups: healthy primiparous (PH), healthy multiparous (MH) or ketotic primiparous (PK), ketotic multiparous (MK) based on their symptoms, and blood serum BHBA concentrations at 5 ± 2 days post-partum. Milk and blood samples were taken from the animals for a period of three weeks at weekly intervals on the same day. High levels of ketone bodies inhibit the activity of acetyl-CoA, thus decreasing the transport of acetyl-CoA, which may result in a decrease in CLA9 and CLA10 synthesis. Studies have shown that the age of the cows was an additional factor in determining the formation of CLA isomer levels during the early stage of lactation. The CLA9 content in the milk of PH cows in the first week of lactation was 32.75% higher than that of PK milk, while in MH milk, it was 67.7% higher than that of MK milk. The CLA10 content in the milk PH, when compared to the healthy groups, was 319% lower for primiparous cows. In summary, different reference limits in CLA9 and CLA10 content should be considered in the diagnosis of ketosis, taking into account, among other things, parity.

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Section: Introductionmentioning

confidence: 99%

Interaction between the Concentration of β-Hydroxybutyric Acid and the Content of Long-Chain Fatty Acids in the Early Stage of Lactation––Comparing Multiparous and Primiparous Cows

et al. 2023

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Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

Eyres,

Gunaratne,

Cochet‐Broch

et al. 2024

J Americ Oil Chem Soc

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Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six‐month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process‐driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.

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Sugar, Salt, Milkfat as Flavour and Satiety Ingredients. A Chemical Perspective

Parisi

2024

SpringerBriefs in Molecular Science

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Physical Chemistry of Milk Fat Globules

Cited by 4 publications

References 137 publications

Interaction between the Concentration of β-Hydroxybutyric Acid and the Content of Long-Chain Fatty Acids in the Early Stage of Lactation––Comparing Multiparous and Primiparous Cows

Interaction between the Concentration of β-Hydroxybutyric Acid and the Content of Long-Chain Fatty Acids in the Early Stage of Lactation––Comparing Multiparous and Primiparous Cows

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

Sugar, Salt, Milkfat as Flavour and Satiety Ingredients. A Chemical Perspective

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