Action of successive heat treatments in bovine milk fatty acids
نویسندگان
چکیده
منابع مشابه
Fatty acids in bovine milk fat
Milk fat contains approximately 400 different fatty acid, which make it the most complex of all natural fats. The milk fatty acids are derived almost equally from two sources, the feed and the microbial activity in the rumen of the cow and the lipids in bovine milk are mainly present in globules as an oil-in-water emulsion. Almost 70% of the fat in Swedish milk is saturated of which around 11% ...
متن کاملGenetic variability of fatty acids in bovine milk
For a long time, the perception of consumers about fat from animal origin was linked to the increased risk of cardiovascular diseases, especially due to the large amounts of saturated fatty acids. The dairy products provide 15 to 25% of fat consumed by humans and 25 to 35% of saturated fat (Chilliard et al., 2001). This statement of cognizance, even if the potential effects of saturated fatty a...
متن کاملSpecific distribution of short-chain fatty acids in molecular distillates of bovine milk fat.
Triglycerides with a total of 34-44 acyl carbon atoms have previously been shown to account for nearly 50% of bovine milk fat. About 80% of this material was isolated by molecular distillation and a representative fraction of these glycerides was subjected to a stereospecific analysis. Of the 29 moles % of C(4)-C(8) fatty acids present in the analyzed fraction, at least 95% were specifically at...
متن کاملEstimation of heritability and genetic correlations for the major fatty acids in bovine milk.
The current cattle selection program for dairy cattle in the Walloon region of Belgium does not consider the relative content of the different fatty acids (FA) in milk. However, interest by the local dairy industry in differentiated milk products is increasing. Therefore, farmers may be interested in selecting their animals based on the fat composition. The aim of this study was to evaluate the...
متن کاملchange in fatty acids composition of milk products during the traditional ghee-making process
seasonal variation of fatty acids composition of milk and various milk products have been subjected to many investigations.however ,most of the researches are concerned with a single product and apparantly there is no inforation about the extent and the factors which contribute to changes in fatty acids composition of lipids in the process of ghee-making by the traditional methods.thus compara...
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ژورنال
عنوان ژورنال: Journal of the Brazilian Chemical Society
سال: 2011
ISSN: 0103-5053
DOI: 10.1590/s0103-50532011001100014