Milk fat triglycerides

Breckenridge, W. C. and Kuksis, A. 1967. Molecular weight distributions of milk fat triglycerides from seven species. J. Lipid Res. 8, 473-478. 

Dimick, P. S., McCarthy, R. D. and Patton, S. 1965. Structure and synthesis of milk fat. VIII. Unique positioning of palmitic acid in milk fat triglycerides. J. Dairy Sci. 48, 735-737. 

Caponio, F., Allogio, V. and Pallavicini, C. (1998) Modification of goat milk fat triglycerides by immobilised lipase. Fett Lipid, 100, 74-78. 

Breckenridge, W.C., Kuksis, A. 1968. Structure of bovine milk fat triglycerides. I. Short and medium chain lengths. Lipids, 3, 291-300. 

Parodi, P.W. 1977. Conjugated octadecadienoic acids of milk fat. J. Dairy Sci., 60, 1150-1153. Parodi, P.W. 1979. Stereospecific distribution of fatty acids in bovine milk fat triglycerides. J. Dairy Res., 46, 75-81. 

Parodi, P.W. 1980. Separation of milk fat triglycerides into classes by silver ion adsorption thin-layer chromatography. Austr. J. Dairy Technol. 35, 17-22. 

At room temperature, milk fat triglycerides form periodic crystalline structures and they are in the solid state. The best way to study highly organized solid matter is wide angle x-ray diffraction (Lopez et al. 2002 Lopez et al. 2001 Lopez et al. 

Tahoun, M. K. 1986. Production of Fatty Acids and Partial Glycerides from Milk Fat Triglycerides by Immobilized Candida Cylindrecea Lipase. In MILK the Vital Force, edited by International Dairy Federation, 219. Springer. 

Fat. Milk fat is a mixture of triglycerides and diglycerides (see Fats and fatty oils). The triglycerides are short-chain, C. —C., medium-chain, 24 46 ... 

Fluorescent probes are divided in two categories, i.e., intrinsic and extrinsic probes. Tryptophan is the most widely used intrinsic probe. The absorption spectrum, centered at 280 nm, displays two overlapping absorbance transitions. In contrast, the fluorescence emission spectrum is broad and is characterized by a large Stokes shift, which varies with the polarity of the environment. The fluorescence emission peak is at about 350 nm in water but the peak shifts to about 315 nm in nonpolar media, such as within the hydrophobic core of folded proteins. Vitamin A, located in milk fat globules, may be used as an intrinsic probe to follow, for example, the changes of triglyceride physical state as a function of temperature [20]. Extrinsic probes are used to characterize molecular events when intrinsic fluorophores are absent or are so numerous that the interpretation of the data becomes ambiguous. Extrinsic probes may also be used to obtain additional or complementary information from a specific macromolecular domain or from an oil water interface. 

Saturated fatty acids (no double bonds), such as myristic, palmitic, and stearic, make up two-thirds of milk fatty acids. Oleic acid is the most abundant unsaturated fatty acid in milk, with one double bond. Triglycerides account for 98% of milk fat. The small amounts of mono-, diglycerides, and free fatty acids in fresh milk may be... 

Crystallization of milk fat largely determines the physical stability of the fat globule and the consistency of high-fat dairy products, but crystal behavior is also complicated by the wide range of different triglycerides. 

Ruminant milk fats contain a high level of butanoic add (C4 0) and other short-chain fatty acids. The method of expressing the results in Table 3.6 (%, w/w) under-represents the proportion of short-chain adds-if expressed as mol %, butanoic acid represents c. 10% of all fatty acids (up to 15% in some samples), i.e. there could be a butyrate residue in c. 30% of all triglyceride molecules. The high concentration of butyric (butanoic) acid in ruminant milk fats arises from the direct incorporation of jS-hydroxybutyrate (which is produced by micro-organisms in the rumen from carbohydrate and transported via the blood to the mammary gland where it is reduced to butanoic acid). Non-ruminant milk fats contain no butanoic or other short-chain adds the low concentrations of butyrate in milk fats of some monkeys and the brown bear require confirmation. 

Figure 3.9 Sources of the fatty acids in bovine milk fat TG, triglyceride (from Hawke and Taylor, 1995).

Barbano, D. M. and Sherbon, J. W. 1975. Stereospecific analysis of high melting triglycerides of bovine milk fat and their biosynthetic origin. J. Dairy Sci. 58, 1-8. 

In terms of composition, Table 7.5 shows that milk fat consists primarily of triglycerides with small amounts of di- and monoglycerides, phospholipids, sterols such as cholesterol, carotenoids, fat-soluble vitamins A, D, E, and K, and some traces of free fatty acids (Renner 1983 Christie 1983). The fatty acid composition of bovine milk fat is characterized by a high proportion of saturated fatty acids (60 to 70%), appreciable amounts of monounsaturated fatty acids (25 to 35%), and small amounts of polyunsaturated fatty acids (4%) (Lampert 1975). Milk fat... 

Ceriani, R. L., Peterson, J. A., Lee, J. Y., Moncada, R. and Blank, E. W. 1983. Characterization of cell surface antigens of human mammary epithelial cells with monoclonal antibodies prepared against human milk fat globule. Somat. Cell Genet. 9, 415-427. Christie, W. W. and Wooding, F. B. P. 1975. The site of triglyceride biosynthesis in milk. Experientia 31, 1445-1447. 

Wooding, F. B. P. and Kemp. P. 1975A. Ultrastructure of the milk fat globule membrane with and without triglyceride. Cell Tiss. Res. 165, 113-127. 

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