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Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat

  • Chapter
Developments in Dairy Chemistry—2

Summary

The fatty acid constituents of milk lipids are derived both from blood lipids and synthesis de novo in the mammary gland. The fatty acids from these two sources are appreciably different and consequently variations in their relative contributions, brought about by nutritional factors, will result in changes in the fatty acid composition of milk lipids. The nature of the fatty acids synthesized by the mammary gland, within a given species, is subject to little variation. On the other hand, the blood lipids have variable fatty acid compositions and in non-ruminants these are highly dietary-dependent. In ruminants the intervention of microbial fermentation in the rumen prior to absorption diminishes the effect of diet on the nature of the fatty acids in the blood lipids. However, the use of feeding techniques which enable the rumen reactions to be bypassed results in ruminant milk lipids being greatly influenced by the fatty acid composition of dietary lipid.

As a consequence of variations in the fatty acid composition of blood lipids, and in the relative contributions of these lipids and of the fatty acids synthesized in the mammary gland to the total milk fat, the composition of milk triglycerides varies. Therefore factors such as composition of the diet and stage of lactation may influence the chemical and physical properties of milk fat. In bovine milk, changes in the triglyceride composition have been related to the melting characteristics of the fat.

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Abbreviations

CDP:

Cytidine diphosphate

FFA:

Free fatty acid

G-3-P:

Glycerol-3-phosphate

HDL:

High density lipoprotein

LDL:

Low density lipoprotein

MG:

Monoglyceride

NAD:

Nicotinamide-adenine dinucleotide

NADP:

Nicotinamide-adenine dinucleotide phosphate

TG:

Triglyceride (triacylglycerol)

VLDL:

Very low density lipoprotein

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Authors and Affiliations

  1. Massey University, Palmerston North, New Zealand

    J. C. Hawke & M. W. Taylor

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  1. J. C. Hawke
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  2. M. W. Taylor
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Editors and Affiliations

  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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© 1983 Applied Science Publishers Ltd

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Hawke, J.C., Taylor, M.W. (1983). Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat. In: Fox, P.F. (eds) Developments in Dairy Chemistry—2. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9231-9_2

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  • DOI: https://doi.org/10.1007/978-94-010-9231-9_2

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-9233-3

  • Online ISBN: 978-94-010-9231-9

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