Milkfat

Milkfat Solids TS Vitamin A (IU/qt) Vitamin D (IU/qt) Stabilizer Titratable Acidity" (Min. %)... 

A few U.S. states require buttermilk to be labeled as cultured whole-milk buttermilk with a minimum of 3.5% milk fat or as cultured lowfat milk with a minimum of 0.5% and a maximum of 2.0% milk fat, or as cultured skim milk with a maximum of 0.5% milkfat. When buttermilk is made with low-heat powder, higher solids (10%) usually are used to give a firmer body with less shrinkage and less whey separation during storage (White 1978). 

USDA. 1981B. Federal and State Standards for the Composition of Milk Products (and Certain Non-Milkfat Products). Agriculture Handbook No. 51. AMS. U.S. Department of Agriculture, Washington, D.C. 

Kodgev, A. and Rachev, R. 1070. The influence of some factors on the acidity of milkfat. 18th Int. Dairy Congr. Proc. IE, 200. 

Packard, V. S., Jr. and Ginn, R. E. 1973. The influence of previous treatment on accuracy of milkfat analyses determined in a Mark II Milko-tester. J. Milk Food Technol 36, 28-30. 

Black, R. G. 1975. Partial crystallization of milkfat and separation of fractions by vacuum filtration. Aust. J. Dairy Technol. 30, 153-156. 

Mulder, H. and Waistra, P. 1974. Creaming and separation. In The Milkfat Globule. Commonwealth Agriculture Bureau, Bucks., England, pp. 168-173. 

The determination of iodide in milk (2% milkfat) by ion chromatography coupled with pulsed amperometric detection on a silver electrode is an application that benefits from matrix elimination of fats. The pulsed amperometric waveform improves reproducibility by electrochemically cleaning the working electrode on each pulse. In addition, the fats are removed from the sample using a disposable cartridge containing a polymeric reversed phase resin (OnGuard II RP, Dionex Corp.). When 50 jal of 0.1 mg/1 iodide was added to 200 jal of prepared milk, the recovery was 100%. The iodide peak area and retention time RSDs were 1.4% and 0.4% respectively [28]. 

Mariani, C., Venturini, S., Fedeli, E. and Contarini, G. (1994) Detection of refined animal and vegetable fats in adulteration of pure milkfat. J. Am. Oil Chem. Soc., 71, 1381-1384. 

Parodi, P.W. (1973a) The sterol content of milkfat, animal fats margarines and vegetable oils. Aus. J. Dairy Technol., 28, 135—137. 

Ulberth, F. (1995) Quantitation of foreign fat in foreign fat/milkfat mixtures by multivariate regression analysis of fatty acid data. J. Agr. Food Chem., 43, 1556-1560. 

Ruiz-Sala et al. (1996) compared the triacylglycerol composition of the milkfat of sheep, cow and goat by HPLC, using ELSD detection. They... 

MacGibbon, A.K.H. 1988. Thermal analysis of milkfat and butter. Chemistry in New Zealand. 52, 59... 

Norris, C.S., Fong, B.Y., de Bueger, N., MacGibbon, A.K.H. 2003. Phospholipids in dairy products milkfat globule membrane from milk and colostrum. Aust. J. Dairy Technol., 58, 200. 

Fearon, A.M. 2001. Optimising milkfat composition and processing properties. A list. J. Dairy Technol. 56, 104—108. 

Evers, J.M. 2004. The milkfat globule membrane-compositional and structural changes post secretion by the mammary secretory cell. Int. Dairy J. 14, 661-674. 

Baumrucker, C.R., Keenan, T.W. 1973. Membranes of mammary gland. VIII. Stability of milkfat globule membrane in secreted milk. J. Dairy Sci. 56, 1092-1094. 

Buchheim, W., Abou El-Nour, A.M. 1992. Induction of milkfat crystallization in the emulsified state by high hydrostatic pressure. Fat Sci. Technol. 94, 369-373. 

Evers, J.M., Crawford, R.A., Robinson, N.P., Harding, D.R.K., McCarthy, O.J. 2001. Free fat solvent extraction methods damage milkfat globules. Milchwissenschaft. 56, 504-508. 

Mayhill, P.G., Newstead, D.F. 1992. The effect of milkfat fractions and emulsified type on creaming in normal-solids UHT recombined milk. Milchwissenschaft. 47, 75-79. 

Van Boekel, M.A.J.S., Walstra, P. 1995. Effect of heat treatment on chemical and physical changes to milkfat globules. In Heat-induced Changes in Milk, 2nd edn (P.F. Fox, ed.), pp. 51-65, International Dairy Federation, Brussels. 

Drake, M.A., Ma, L., Swanson, B.G., Barbosa Canovas G.V. 1994. Rheological characteristics of milkfat and mikfat-blend sucrose polyesters. Food Res. Int. 27, 477-481. 

Hillbrick, G., Augustin, M.A. 2002. Milkfat characteristics and functionality Opportunities for improvement. Aust. J. Dairy Technol. 57, 45-51. 

Kaylegian, K.E., Lindsay, R.C. 1994. Handbook of Milkfat Fractionation Technology and Applications, AOCS Press, Champaign, IL. 

Murphy, J.J., Connolly, J.F., McNeill, G.P. 1995. Effects on milkfat composition and cow performance of feeding concentrates containing full fat rapeseed and maize distillers grains on grass-silage based diets. Livestock Prod. Sci. 44, 1-11. 

Rodrigues, J.N., Gioielli, L.A. 2003. Chemical interesterification ofmilkfat and milkfat-corn oil blends. Food Res. Int. 36, 149-159. 

Van Beresteyn, E.C.EI. 1972. Polymorphism in milkfat in relation to the solid/liquid ratio. Neth. Milk Dairy J. 26, 117-130. 

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