Total dairy fats

It remains to be seen whether the observed advantageous health effects of milk or dairy consumption are affected by the level of fat within these food items. It had previously been hypothesized that saturated fat in milk would have unfavorable health effects, particularly in relation to cardiovascular health and obesity because of the observed links between dietary saturated fat and CVD. In the Hoorn study, however, low-fat dairy consumption was positively related, while high-fat dairy consumption 

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Dairy products (see Milk and milkproducts) have been staple items of the diet for many centuries, and have long been the target for imitation. The development of nutritional guidelines emphasizing the need to reduce total dietary fat, dietary cholesterol [57-88-5] C2yH4 0, and saturated fatty acids (see Fats and fatty oils Fat substitutes), has increased the interest in imitation dairy foods. However, with the exception of butter and cream the market penetration of dairy substitutes has been limited. 

Dextrins can replace all or some of the fat in such products as in salad dressings, puddings, spreads, frozen desserts, and dairy foods. They provide 4 kcal/g of food. Most dextrins are derived from tapioca. A typical example is N-oil, marketed by National Starch and Chemical Corp. (Bridgewater, New Jersey), which can partially or totally replace fat or oil in foods, giving the illusion of a high-fat content. 

Researchers generally prefer to use unique temperature programs specific to the samples being analyzed, because familiarity helps to rapidly identify the FAME. The temperature program we developed for total FAME analysis was a compromise to give the best separation of many FAME present in a variety of different matrices that include CLA preparations, dairy fats, and animal and human tissues or fluid samples. The separation takes 86 min and consists of two temperature ramps 45°C (held for 4 min), 13°C/min to 175°C (held for 27 min), 4°C/min to 215°C (held for 35 min)... 

These derivatizations have not been used extensively since the catalysts are generally strong acids that would isomerize CLA. Furthermore, the separation characteristics of these esters, and the method of how the results of esters are integrated with the FAME results, have not been as well documented. Alternatively, some researchers have used a combination of GC columns the total FAME were analyzed on a shorter Carbowax type GC column (25 m), followed by resolution of the 18 1 to 18 3 isomers using a 100 m polar column operated at different isothermal conditions from 170 to 190°C (33,89,91,104,118). Isothermal temperatures between 170 and 190°C maybe appropriate for the analysis of partially hydrogenated fats (100) and specific regions of the milk FA profile, but not for the complete analysis of dairy fats that contain short-chain FA (15,34). In fact the new AOCS official method forTFA analysis (method Ce lh-05) recommends isothermal operation at 180°C, but this method is not suitable for ruminant fats (67). 

Dairy fat is characterized by a high concentration of saturated FA, palmitic acid (16 0) being the most abbundant reaching up to 30% of total FA in milk from cow. Other saturated FA are also present in relatively high concentrations. Dietary saturated FA have been associated with cardiovascular diseases, because some of them increase cholesterolemia in a dose-response manner, increasing both LDL and HDL cholesterol. Dairy fat also contains trans FA which increase LDL cholesterol and decrease HDL cholesterol. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Adopt DASH eating plan Consume a diet rich in fruits, vegetables, and low-fat dairy products with a reduced content of saturated and total fat 8-14 mm Hg... 

Limit consumption of saturated fat found in fatty meats, full-fat dairy products, and hydrogenated vegetable oils to less than 7% of total calories. 

The chemical composition of morama milk is indicated in Table 5.11 and it is compared with soymilk and dairy milk (Mpotokwane et ah, 2007). Morama milk has 6% total solids compared with 10% for soymilk and 12% for dairy milk. The morama milk solids include protein, which is about 1.5%, fat is 3.1%, carbohydrates is 1.1%, and ash is 0.2%. It has high levels of sodium (47.9 mg/100 g) and iron (3.7 mg/100 g) compared with the other two milks but much lower calcium (6.8 mg/1000 g). The proportion of unsaturated fatty acid in morama milk is significantly higher than in soymilk and dairy milk (Jackson et al., 2009). 

When pigs and calves were subcutaneously given marbofloxacin, residues persisted in liver and kidney for up to 4 days posttreatment. Almost all of the residues detected in muscle and fat were due to the parent drug, whereas residues in liver and kidney were also due to drug-related metabolites as well. Residue depletion studies in dairy cows similarly treated showed that a proportion of 73-89% of the total residues in the milk was due to the parent marbofloxacin. 

A Cheddar-type cheese retains 48% of total solids of milk, 96% casein, 4% soluble proteins, 94% fat, 6% lactose, 6% H20, 62% calcium, 94% vitamin A, 15% thiamin, 26% riboflavin, and 6% vitamin C (National Dairy Council 1979). The lactose content varies in freshly prepared cheeses and decreases rapidly during ripening, completely disappearing in four to six weeks. The enzymes and ripening agents responsible for the rate and extent of fat and protein breakdown are fully discussed in Chapter 12, and vitamin variation is discussed in Chapter 7. 

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