Relationship between fat globule size and fatty acid composition in ewe’s milk

Martini, Mina; Mele, Marcello; Scolozzi, C.; Salari, Federica; Secchiari, Pier Lorenzo; Verità, P.

doi:10.4081/ijas.2007.1s.535ijas.2007.1s.559

Cited by 5 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase in the number of MFGs and the decrease in diameter with advancing lactation has been reported in several studies (Wiking, 2004;Salari and Martini, 2009) and opposing correlations between the number of MFGs and the diameter have been observed both in sheep and in cows (Martini et al, 2006d;2010a;2012a).…”

Section: µMmentioning

confidence: 76%

The Macrostructure of Milk Lipids: The Fat Globules

Martini

Salari

Altomonte

2013

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

The aim of this review article is to summarize the information available related to milk fat globules (MFGs) in order to highlight their contribution to the nutritional and technological characteristics of milk and dairy products. The macrostructure of milk lipids is composed of globules made up of triglycerides with different melting points, enveloped by a biological membrane from the mammary epithelial cell. In milks of different animal species, there are different-sized MFGs, ranging from diameters of less than 0.2 μm to a maximum of 15 μm. The average diameter and the number of globules are affected by endogenous, physiological, and exogenous factors. The size of the globules in turn affects the qualitative characteristics of milk and cheese. In addition, the average diameter of the globules and their surface that is exposed to the digestive system affect fat digestibility in different ways. Finally, the components of the MFG membranes have been shown to take part in the secretion process of globules and to have a beneficial effect on human health. In conclusion, by acting on factors influencing the dimensions of the fat globules and by increasing the content of the milk membrane could help adapt milk production to specific consumer targets and improve milk nutritional properties.

show abstract

Section: µMmentioning

confidence: 76%

The Macrostructure of Milk Lipids: The Fat Globules

Martini

Salari

Altomonte

2013

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…The variability of fat globule sizes is linked to several factors such as species and breeds (Mehaia, 1995;Martini et al, 2006a). Some studies highlight that the variability in milk fat globule size affects milk digestibility (Attaie and Richter, 2000), fatty acid content (Martini et al, 2006b), and the capability to retain water in cheese (Wiking et al, 2004;Martini et al, 2008).…”

Section: Milk Quality Propertiesmentioning

confidence: 99%

The Garfagnina goat: A zootechnical overview of a local dairy population

Martini

Salari

Altomonte

et al. 2010

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

Domestic livestock with a limited distribution are increasingly recognized in the action plans of the European Union as a reason for protecting rural land. The preservation and enhancement of the native germplasm and traits selected through the ages in different areas of farming is the first step in increasing typical products at a time when high quality products are increasingly in demand. This is the first time that a zootechnical overview has been performed on the Italian native goat population named "Garfagnina," which is registered on the Tuscan regional repertory of genetic resources at risk of extinction. The aim of the study was to give added value to this population by focusing on particular traits that could be used for promoting typical products. Data on the size of the local goats, zoometric measures, breeding system, milk quality, and genetic polymorphisms were collected to get insight into the current state of the population of this type of goat. The native goat population is reared in Tuscany in central Italy, mostly for its milk. The local goat farms considered in our study are located in the hills and mountains of the northwestern Tuscan Apennine area. For every farm we measured at least 10% of the reproductive females (273), randomly chosen, and all reproductive males (47) for a total of 320 subjects. Regarding the management of the animals and the feeding system, semi-extensive farming is practiced in all the flocks. From a morphological point of view the animals are relatively homogeneous, especially in terms of zoometric data, whereas they show a wider variability regarding coat. Milk gross and fatty acid composition were similar to that reported in the literature for bulk goat milk. Moreover, the average of somatic cell count and standard plate count found in Garfagnina goat milk indicated good hygienic farm management and correct milking practices, although milking is mainly manual. The average number of globules per milliliter found in Garfagnina goat milk was almost double compared with the literature, whereas the average diameter was lower. Milk coagulation properties were scarce, thus indicating poor cheesemaking aptitude of Garfagnina milk. Selecting haplotypes carrying alleles associated with a higher expression of the specific casein could help improve milk cheesemaking aptitude. Moreover, the rather high frequency of the faint CSN1S1*F allele and the occurrence of CSN2*0 might suggest that Garfagnina goat milk could be used, after an appropriate selection, for direct consumption of milk at low casein content for intolerant human subjects.

show abstract

“…Regarding individual fatty acids, two separate studies performed by Briard, Leconte, Michel, and Michalski (2003) (small MFG: 1.0-3.3 μm; large MFG: 5.9-7.3 μm) and Lopez et al (2011) (small MFG: 1.6 μm; large MFG: 6.6 μm) reported that the amount of short-chain fatty acids tended to be unchanged between the small and large MFG fractions. Various investigations on MFG-size dependent changes of saturated, medium-chain fatty acids in secreted cow milk showed that their proportions increased with bigger MFGs (Martini, Cecchi, & Scolozzi, 2006;Mesilati-Stahy, Mida, & Argov-Argaman, 2011;Wiking et al, 2004). Contrast to this finding on varying MFG size by herd management strategy, small and large MFG sizes fractionated by microfiltration technique exhibited a different trend.…”

Section: Variations In Chemical Properties Of Differentiated-size Milk Fat Globulesmentioning

confidence: 80%

“…The small MFG fraction had greater proportion of palmitoleic (Fauquant et al, 2005 but less amount of oleic and linoleic acids (Fauquant et al, 2005;Lopez et al, 2011;Wiking et al, 2004). However, other authors (Martini et al, 2006;Timmen & Patton, 1988) reported that the amount of oleic acid was greater in the small MFG fraction. Wiking et al (2004) also found that palmitoleic acid was enriched with large MFG fraction.…”

Section: Variations In Chemical Properties Of Differentiated-size Milk Fat Globulesmentioning

confidence: 95%

Role of Differentiated-Size Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Products

Truong

Bhandari

2020

Dairy Fat Products and Functionality

View full text Add to dashboard Cite

Bovine milk fat is one of the most important lipids in the human diet and originally exists as globules dispersed in the milk plasma. The typical size of milk fat globules (MFG) ranges from 0.1 to 15 μm with an average diameter of 4 μm (Walstra, 1995) as illustrated in Fig. 14.1a. The MFG size can be classified into three size fractions, i.e. small (<1 μm), intermediate (1-8 μm) and large (>8 μm) MFG sizes (Michalski, Briard, & Michel, 2001;Walstra & Oortwijn, 1969) with their volume-based percentages of 5%, 80% and 1-2%, respectively. The small size fraction accounts for 80% of the MFG size distribution on the basis of number of globules. Formation of various MFG sizes is governed by processes of assembly, growth and secretion of fat globules in the milk-secreting cells of the mammary gland of mammals (Timmen & Patton, 1988). Generally, MFG origins from the endoplasmic reticulum membranes where tiny intracellular lipid droplets (<0.5 μm) having a triacylglycerol (TAG) core enveloped by a single layer of proteins and polar lipids are generated. These lipid micro-droplets fuse to form bigger droplets, regarded as cytoplasmic lipid droplets, whose droplet-droplet fusion is regulated by specific calcium and protein complexes and fusion-promoting agents, e.g. gangliosides (Valivullah, Bevan, Peat, & Keenan, 1988). The intermediate size MFGs are progressively coated by the plasma membrane when being transported to the apical plasma membrane, resulting in the final tri-layer structure of intact milk fat globule membrane

show abstract

Relationship between fat globule size and fatty acid composition in ewe’s milk

Cited by 5 publications

References 0 publications

The Macrostructure of Milk Lipids: The Fat Globules

The Macrostructure of Milk Lipids: The Fat Globules

The Garfagnina goat: A zootechnical overview of a local dairy population

Role of Differentiated-Size Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Products

Contact Info

Product

Resources

About