The Nutritional Significance of Lipids

Gurr, M. I.

doi:10.1007/978-94-010-9231-9_8

Cited by 14 publications

(6 citation statements)

References 78 publications

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“…Milk, which is the secretion of the mammary gland, is a staple food for all young mammals [1]. It is important to highlight that directly consumed from the mother to the newborn, all the constituents of milk, mainly proteins and fat, are in their native state.…”

Section: Introductionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

116

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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Section: Introductionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

116

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“…1) composed mainly of phospholipids, proteins and enzymes, cholesterol, glycoproteins and vitamins: the milk fat globule membrane (MFGM; Danthine et al 1999;Mather, 2000). The role of milk fat in contributing to health and disease is quite controversial (Berner, 1993a;Gurr, 1995;Maijala, 2000;German & Dillard, 2006). SFA represent 60-70 g/100 g total fatty acids in cow's milk and unsaturated fatty acids 30 -35 g/ 100 g total fatty acids (mainly MUFA; Jensen, 2002).…”

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confidence: 99%

On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy

Michalski

2007

Br J Nutr

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Commercial milk is homogenized for the purpose of physical stability, thereby reducing fat droplet size and including caseins and some whey proteins at the droplet interface. This seems to result in a better digestibility than untreated milk. Various casein peptides and milk fat globule membrane (MFGM) proteins are reported to present either harmful (e.g. atherogenic) or beneficial bioactivity (e.g. hypotensive, anticarcinogenic and others). Homogenization might enhance either of these effects, but this remains controversial. The effect of homogenization has not been studied regarding the link between early cow's milk consumption and occurrence of type I diabetes in children prone to the disease and no link appears in the general population. Homogenization does not influence milk allergy and intolerance in allergic children and lactose-intolerant or milk-hypersensitive adults. The impact of homogenization, as well as heating and other treatments such as cheesemaking processes, on the health properties of milk and dairy products remains to be fully elucidated.

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“…Nevertheless, the main characteristic of small ruminant milk fat, is the high content in short and medium chain fatty acids (MCFA), especially in goat's milk fat, which has at least twice as many C6-C10 fatty acids as cow's milk fat: 8, 12 and 16% total fatty acid for cow's, ewe's and goat's milk fat, respectively (Chilliard et al, 2006;Paccard and Lagriffoul, 2006 a & b). These fatty acids have a different metabolism from that of long chain fatty acids (Gurr, 1995 andBach et al, 1996). MCFA could indeed be released from triglycerides in the stomach by gastric lipase and duodenum pancreatic lipase to be absorbed directly by intestinal cells, without esterification, and transported mainly via portal vein (depending on their chain length and initial position on triglycerides) to the liver, where they are rapidly oxidised.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Chemical and Microbiological Quality of Raw Goat Milk in Qena Province

2011

Assiut Veterinary Medical Journal

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goat's milk samples, it was varied from 2.66% to 4.84% with a mean % of 3.46 ± 0.52. While, solids non fat % (SNF%) had a minimum of 6.57% and a maximum of 8.6% with a mean value of 7.46 ± 0.32%. Protein % was varied from 2.71% to 4.9% with a mean value of 3.45 ± 0.53%. The examined goat's milk samples had minimum lactose percentage of 2.73 and a maximum of 4.59 with a mean value of 3.99 ± 0.32%. The titratable acidity of the examined goat's milk samples as one of the keeping quality tests fluctuated between 0.09 and 0.26 with a mean value of 0.15 ± 0.01%. Concerning the microbiological results of the evaluated samples, it was found that the average counts for aerobic plate, coliforms, fecal coliforms, enterococci, S. aureus and yeasts & molds were as follow 1.3 x 10 6 , 3.8 x 10 5 , 1.7 x 10 2 , 1.6 x 10 3 , 1.8 x 10 3 and 1.9 x 10 3 cells/ ml, respectively. The public health importance of the counted organisms and the prophylactic measures to improve the quality of dairy farm milk were discussed.

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The Nutritional Significance of Lipids

Cited by 14 publications

References 78 publications

Focus on the supramolecular structure of milk fat in dairy products

Focus on the supramolecular structure of milk fat in dairy products

On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy

Evaluation of Chemical and Microbiological Quality of Raw Goat Milk in Qena Province

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