Milk fat components and milk quality

Altomonte, Iolanda; Salari, Federica; Martini, Mina

doi:10.1002/9781119115007.ch1

Cited by 2 publications

(2 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Milk is an emulsion of lipid globules and a colloidal mixture of protein and mineral aggregates found in carbohydrate suspension (mostly lactose) [1]. It contains essential nutrients for humans, such as proteins, fats, carbohydrates, vitamins, and minerals [2].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Pulsed Electric Fields on Milk’s Macro- and Micronutrient Profile: A Comprehensive Review

Mohamad

Shah

Sulaiman

et al. 2023

Foods

View full text Add to dashboard Cite

Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.

show abstract

Section: Introductionmentioning

confidence: 99%

The Impact of Pulsed Electric Fields on Milk’s Macro- and Micronutrient Profile: A Comprehensive Review

Mohamad

Shah

Sulaiman

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Appreciable amounts of medium-chain-length fatty acids are also present, but relatively low proportion of polyunsaturated fatty acids i.e. essential linoleic fatty acid (13). Hydrolysis of milk fat by starter cultures occurs only to a limited degree.…”

Section: Introductionmentioning

confidence: 99%

The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

et al. 2019

View full text Add to dashboard Cite

In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2. 14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

show abstract

Milk fat components and milk quality

Cited by 2 publications

References 43 publications

The Impact of Pulsed Electric Fields on Milk’s Macro- and Micronutrient Profile: A Comprehensive Review

The Impact of Pulsed Electric Fields on Milk’s Macro- and Micronutrient Profile: A Comprehensive Review

The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

Contact Info

Product

Resources

About