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The composition of milk fat.

R G Jensen1, A M Ferris, C J Lammi-Keefe

  • 1Department of Nutritional Sciences, University of Connecticut, Storrs 06269-4017.

Journal of Dairy Science
|September 1, 1991
PubMed
Summary

Bovine milk lipids, primarily triacylglycerols, are structured uniquely. Their fatty acid composition and cholesterol content are discussed regarding human health impacts.

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Area of Science:

  • Dairy Science
  • Lipid Chemistry
  • Human Nutrition

Background:

  • Bovine milk contains 3.5-5% total lipid as emulsified globules (2-4 microns) with membranes.
  • Globule membranes in homogenized milk are primarily casein-coated.
  • Lipids consist mainly of triacylglycerols (98%+), phospholipids (0.5-1%), and sterols (0.2-0.5%).

Purpose of the Study:

  • To analyze the lipid composition and structure of bovine milk.
  • To investigate the fatty acid profile and sterol content, including cholesterol.
  • To discuss the implications of milk lipids on human blood cholesterol and nonnutritive roles of microlipids.

Main Methods:

  • Analysis of lipid content, including triacylglycerols, phospholipids, and sterols.
  • Characterization of fatty acid composition (C4:0-C10:0, C18:2, trans-C18:1).
  • Examination of triacylglycerol structure, particularly short- and medium-chain fatty acids at the sn-3 position.

Main Results:

  • Bovine milk lipids are predominantly triacylglycerols, with significant short-chain fatty acids (C4:0-C10:0).
  • Cholesterol is the major sterol (10-20 mg/dl), located mainly in the globule membrane.
  • Fatty acid composition is largely diet-independent; triacylglycerol structure is unique with sn-3 positioning of short/medium-chain fatty acids.

Conclusions:

  • Bovine milk possesses a distinct lipid profile, including unique triacylglycerol structures and specific fatty acid distributions.
  • Understanding milk lipid composition is crucial for assessing its impact on human health, particularly blood cholesterol levels.
  • Further research into the nonnutritive roles of milk microlipids is warranted.

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