Whole milk free acids

Evers, J.M., Luckman, M.S., Palfreyman, K.R. 2000. The BDI method - part I determination of free fatty acids in cream and whole milk powder. Aust. J. Dairy Technol. 55, 33-36. 

Stapelfeldt, H., Nielsen, B.R., Skibsted, L.H. 1997b. Towards use of electron spin resonance spectrometry in quality control of milk powder. Correlation between sensory score of instant whole milk powders and concentration of free radicals and 2-thiobarbituric acid reactive substances. Milchwissenschaft. 52, 682-685. 

Fats are chemically triglycerides and can be regarded as the esters produced by the reaction of fatty acids with the trihydric alcohol glycerol. In practice, oils and fats are the product of biosynthesis. Some sugar confectionery contains oils or fats whereas other products, e.g. boiled sweets, are essentially fat-free. The traditional fat used in sugar confectionery is milk fat, either in the form of butter, cream, whole milk powder or condensed milk. Milk fat can only be altered by fractionating it. and while this is perfectly possible technically, there must be sufficient commercial and technical benefits to make it worthwhile. One problem with fractionation operations is that both the desirable and the undesirable fractions have to be used. 

The content of free but)tric and caprylic acid as well as (Z)-3-hexenal rises when cream is whipped (Table 10.39). Pasteurization results in the formation of 2-acetyl-2-thiazoline in whipped cream and the content of (E,Z)-2,6-nonadienal is greatly increased. A model corresponding to Table 10.39 (without No. 12, 14, 17 and 20) approaches the aroma of whipped pasteurized cream and reproduces especially the "creamy" note. Maillard reaction products are also characteristic of the aroma of milk powder. The development of aroma defects during the storage of whole milk powder is due to products of lipid peroxidation, e. g., (Z)- and (E)-2-nonenal. 

An increase in long-chain fatty acids in the diet increases their secretion in the milk and inhibits synthesis of short- and medium-chain fatty acids in mammary tissue. Added dietary fat and whole cottonseed decrease the protein content of milk by about 0.1%. Dry fats —calcium salts of fatty acids that are 82% fat content—and prilled (beadlet-form) fats have been introduced in recent years. These products are free-flowing and easy to mix with the ration, do not coat the fiber, and are not biohydrogenated in the rumen. It has been suggested that cows can be fed up to 15% of their requirements as fat, the equivalent of 6-7% of total dry matter (9). 

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