Results 271 to 280 of about 269,885 (314)

Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat

Journal of Food Science, 1991
ABSTRACT The influence of the milk fat globule membrane (MFGM) on oxidation of milk fat under various conditions was monitored by fatty acid analysis and oxygen consumption at 50°C. The rate of copper‐catalyzed oxidation of cream containing the membrane was faster than when the membrane was removed. In the dry state, the isolated MFGM,
Z. Y. CHEN, W. W. NAWAR
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Progesterone in bovine milk fat

Theriogenology, 1980
The progesterone (P(4)) concentration (ng/5 mul) in the fat portion of cow's milk was measured on days 0, 12, 20, 24, and 30 after insemination in an effort to assess the ability of this analysis to judge the reproductive status of dairy cows. Pregnancy was determined by rectal palpation at approximately 40 days after insemination.
A B, Caudle, T, Clekis, F N, Thompson, S D, Van Camp   +3 more
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Saturation in Milk and Meat Fats

Science, 1967
Meat and milk products from ruminants (cows, goats, sheep, and beef animals) contribute 35 to 40 percent of the fat in the average American diet. Such fat is highly saturated, containing less than about 4 percent polyunsaturated fatty acids. The unsaturated plant lipids (fats) ordinarily consumed by the ruminant are hydrogenated (saturated) in the ...
S, Patton, E M, Kesler
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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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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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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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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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