Dairy fats

Some of the fatty acids found in the diets of developed nations (often 1 to 10 g of daily fatty acid intake) are trans fatty acids— fatty acids with one or more double bonds in the trans configuration. Some of these derive from dairy fat and ruminant meats, but the bulk are provided by partially hydrogenated vegetable or fish... 

The physical and chemical properties of individual oils and fats are determined by the nature and proportions of fatty acids that enter into the triglycerides composition. Animal and dairy fat like plant oils are dominated by triacylglycerols, with steroids present as minor components, cholesterol and its esters being the most significant. The triacylglycerols of animal fats differ from plant oils since they contain more of the saturated fatty acids and consequently are solid at room temperature. 

Animal and dairy fats can be differentiated from plant lipids on the basis of the FA distribution animal fats generally contain less palmitic acid than stearic acid, while palmitic acid predominates over stearic acid in plant oils. 

Dairy Fat extracted by methanol/ether clean up by GPC, GC-ECD 7 g/kg No data Fehringer... 

Ice cream is made front skimmed milk, condensed skimmed milk or skimmed milk powder in combination, and dairy cream, butter or butter oil. In some countries vegetable fat is used to replace dairy fat. Usually, monoglycerides or mono-diglycerides are used, but other more polar emulsifiers can also be used. The emulsifier dosage is similar to that used in imitation cream. Ice cream also contains sugar and hydrocolloids, which mainly influence the freezing behaviour of the ice cream mix. 

The relationship between dairy food intake and the risk of obesity-related chronic diseases has been the interest of much research. A high intake of dairy products has traditionally been associated with an increased risk of CVDs, attributed to the high content of saturated fatty acids (about 70%) in dairy fat (Lindmark-Mansson et al., 2003). 

Cow s milk is a complex and dynamic fluid that contains all nutrients needed for the development and growth of the calf. Milk contains lipids (dairy fat), high-quality protein, vitamins, minerals, and other bioactive components. The nutritional composition in milk varies depending on factors such as breed and age of the cow and the forage composition (Haug et al., 2007). Table 1.1 presents the different components of milk and their respective concentration per liter. Also presented in the table is an approximation of the daily contribution (%) of the different components in milk to the diet for adults, as well as the main health effects. 

It is important to bear in mind when discussing the effect of dairy fat in association to heart disease that dairy products contain many different saturated fatty acids that do not exert the same biological response in terms of, for example, cholesterol levels. The saturated fatty acids in milk fat include shorter and medium chain fatty acids (2 0-10 0), lauric acid (12 0), myristic acid (14 0), palmitic acid (16 0), and stearic acid (18 0). Other fatty acids in milk fat are oleic acid (18 1) and linoleic acid (18 2n-6) as indicated in Table 1.2. 

The longer chained fatty acids, lauric, myristic, and palmitic acids are all cholesterol elevating fatty acids and it is possible that myrictic acid is the most cholesterol elevating fatty acid. Stearic acid is, however, different from the other longer chained fatty acids present in dairy fat since it may have neutral effects on cholesterol level (Katan et ah, 1994). The proportion of stearic acid in milk fat is about 11% (Lindmark-Mansson et ah, 2003). 

It is also possible that the short chain fatty acids may affect the expression of the transcription factors NF-kB, which controls the expression of several genes involved in inflammatory and immunological reactions and cell proliferation. Butyric acid, for example, may inhibit the expression of NF-kB and this may be a beneficial influence on the relationship between dairy fat and CVDs (Reviewed in Bryngelsson, 2008). 

Berkey, C. S., Rockett, H. R., Willett, W. C., and Colditz, G. A. (2005). Milk, dairy fat, dietary calcium, and weight gain A longitudinal study of adolescents. Arch. Pediatr. Adolesc. Med. 159, 543-550. 

Lock, A. L., Destaillats, F., Kraft, J., and German, J. B. (2008). Introduction to the proceedings of the symposium Scientific Update on Dairy Fats and Cardiovascular Diseases". ]. Am. Coll. Nutr. 27, 720S-722S. 

Wolk, A., Furuheim, M., and Vessby, B. (2001). Fatty acid composition of adipose tissue and serum lipids are valid biological markers of dairy fat intake in men. ]. Nutr. 131,828-833. 

Elagamy, E.I. 2003. Properties of milk and milk fats from species other than cow. In, Oils and Fats Volume 3 - Dairy Fats (B. Rossell, ed.), pp. 27-65, Leatherhead International Ltd, Leatherhead, UK. 

Cruz-Hernandez, C., Deng, Z., Zhou, J., Hill, A.R., Yurawecz, M.P., Delmonte, P., Mossoba, M. M., Dugan, M.E.R., Kramer, J.K.C. 2004. Methods for analysis of conjugated linoleic acids and trans-18 1 isomers in dairy fats by using a combination of gas chromatography,... 

Most ecological studies showed a strong positive correlation between per capitut disappearance rates of dietary fat, dairy fat, saturated fat, or... 

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