Results 221 to 230 of about 242,756 (263)

Detection and quantification of non-milk fat in mixtures of milk and non-milk fats

Journal of Dairy Research, 1980
SUMMARYThe triglyceride compositions of 76 Australian milk fats obtained from 3 factories during a whole year were determined by gas-liquid chromatography. It was shown that all the data fitted the equationwith a S.D. of of 0·7088 where C40, C42 and C44 are the weight percentages of triglycerides with carbon numbers 40, 42 and 44.
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Triglyceride structure of milk fats

Journal of the American Oil Chemists' Society, 1973
AbstractThe enantiomeric nature of the triglycerides of bovine milk fat was reinvestigated by determining the stereospecific distribution of fatty acids in rearranged butterfat, following partial hydrolysis with pancreatic lipase, and in certain molecular distillates of native butterfat, following Grignard degradation.
A, Kuksis, L, Marai, J J, Myher
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The Milk fat globule membrane

Biochimica et Biophysica Acta (BBA) - Reviews on Biomembranes, 1975
Abstract The milk fat globule is essentially an oil droplet enclosed in plasma membrane from the lactating cell. Envelopment in this membrane is the mechanism by which milk fat globules are expelled from the cell. This remarkable secretory process provides the membranologist with a unique source of plasma membrane; one that is oriented on an inert ...
S, Patton, T W, Keenan
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Digestion of a milk-fat emulsion

Bioresource Technology, 1997
Abstract In the literature there is little research on the anaerobic digestibility of lipids. In this study the anaerobic biodegradability of lipids in the form of a milk-fat emulsion was evaluated using a closed circuit, expanded granular sludge bed (EGSB) reactor.
Petruy, R., Lettinga, G.
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Origin of the milk fat globule

Journal of the American Oil Chemists' Society, 1973
AbstractMilk fat globules originate as fat droplets within the lactating mammary cell. These droplets are composed largely (>98%) of glycerides. Their constituent fatty acids are derived by lipolysis of very low density lipoproteins and chylomicrons of the blood and by the novo synthesis within the cell.
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Physical Characterization of Milk Fat and Milk Fat-Based Products

2007
This chapter describes the fundamental principles of physical methods for measuring important properties of milk fat and milk fat-based products and aims to give examples illustrating the efficacy of these methods in practice. The sensory properties of products such as butter, cream, cheese, ice cream and milk chocolate are largely dependent on product
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Digestion of milk protein and milk fat

2022
Milk is a nutrient-rich and well-balanced food containing high-quality proteins with super-digestibility. The dairy products produced from milk make an important contribution to the total dietary supply of nutrients. However, the digestion and absorption of nutrients not only is based on the high quality and the content of individual nutrients in the ...
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Milk Fat and Health Consequences

2011
Dairy foods are widely recommended as part of a healthy diet mainly because of the ready availability of calcium but also because they are a good source of protein, minerals and fat soluble vitamins. On the other hand, dairy foods have been viewed with suspicion by many because dairy fats contain saturated fatty acids and cholesterol.
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Variation in Milk Fat Globule Size and Composition: A Source of Bioactives for Human Health

Critical Reviews in Food Science and Nutrition, 2023
David Everett, Nicole Roy, Caroline Thum
exaly  

Significance of Milk Fat in Milk Powder

2007
The production of milk powder involves dehydration via evaporation and spray drying, followed by packaging and storage. The two principal types of milk powders produced directly frommilk or skimmilk arewhole (full-cream) milk powder (WMP) and skimmed milk powder (SMP; or non-fat dry milk, NDM).
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