Zeitschriftenartikel: „Milk fat“

1

Banks, W. „Milk fat“. International Journal of Dairy Technology 44, Nr. 2 (Mai 1991): 31–32. http://dx.doi.org/10.1111/j.1471-0307.1991.tb00628.x.

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2

Małkowska, M., B. Staniewski und J. Ziajka. „Analyses of milk fat crystallization and milk fat fractions“. International Journal of Food Properties 24, Nr. 1 (01.01.2021): 325–36. http://dx.doi.org/10.1080/10942912.2021.1878217.

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3

RAJAH, KANES K. „Milk fat developments“. International Journal of Dairy Technology 47, Nr. 3 (August 1994): 81–83. http://dx.doi.org/10.1111/j.1471-0307.1994.tb01525.x.

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4

Ulberth, Franz. „Determination of butanoic acid in milk fat and fat mixtures containing milk fat“. International Dairy Journal 7, Nr. 12 (November 1997): 799–803. http://dx.doi.org/10.1016/s0958-6946(98)00005-3.

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5

Oravcová, M., M. Margetín, D. Peškovičová, J. Daňo, M. Milerski, L. Hetényi und P. Polák. „Factors affecting ewe’s milk fat and protein content and relationships between milk yield and milk components“. Czech Journal of Animal Science 52, No. 7 (07.01.2008): 189–98. http://dx.doi.org/10.17221/2274-cjas.

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Test-day records of purebred Tsigai, Improved Valachian and Lacaune ewes were used to analyse the effect of environmental factors on milk fat and protein content. There were 121 424 and 121 158 measurements of fat and protein content for Tsigai, 247 742 and 247 606 measurements of fat and protein content for Improved Valachian and 2 194 measurements of fat and protein content for Lacaune ewes lambing between 1995 and 2005. Overall means and standard deviations for fat and protein content were 7.77 ± 1.606% and 5.94 ± 0.690% for Tsigai, 7.48 ± 1.446% and 5.82 ± 0.620% for Improved Valachian, and 6.97 ± 1.514% and 5.62 ± 0.692% for Lacaune. For fat content, analyses showed a highly significant (P < 0.01) effect of flock-test day and a highly significant (P < 0.01) or significant (P < 0.05) effect of the month of lambing, with the only exception of the month of lambing in Lacaune. The effect of litter size was highly significant (P < 0.01) or significant (P < 0.05) in Improved Valachian and Lacaune. For protein content, analyses showed a highly significant (P < 0.01) effect of flock-test day and a highly significant (P < 0.01) or significant (P < 0.05) effect of the month of lambing. The effect of litter size was highly significant (P < 0.01) in Tsigai and Improved Valachian. Covariates of days in milk which modelled the shape of lactation curves were insignificant, except for Improved Valachian fat content (Ali-Schaeffer regression adopted for sheep). The model explained about 50% of fat and protein variation in the breeds, with coefficients of determination between 0.517 and 0.587 for fat content and between 0.495 and 0.527 for protein content. Fat and protein content were almost equally correlated with milk yield in the three breeds. Lactation curves were constructed on the basis of solutions of a statistical model employed in the analyses.

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Schmelzer, J. M., und R. W. Hartel. „Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats“. Journal of Dairy Science 84, Nr. 2 (Februar 2001): 332–44. http://dx.doi.org/10.3168/jds.s0022-0302(01)74482-7.

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7

CHEN, Z. Y., und W. W. NAWAR. „Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat“. Journal of Food Science 56, Nr. 2 (März 1991): 398–401. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05289.x.

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8

Bauman, D. E., und J. M. Griinari. „Regulation and nutritional manipulation of milk fat: low-fat milk syndrome“. Livestock Production Science 70, Nr. 1-2 (Juli 2001): 15–29. http://dx.doi.org/10.1016/s0301-6226(01)00195-6.

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9

Wiking, L., T. Larsen und J. Sehested. „Transfer of Dietary Zinc and Fat to Milk—Evaluation of Milk Fat Quality, Milk Fat Precursors, and Mastitis Indicators“. Journal of Dairy Science 91, Nr. 4 (April 2008): 1544–51. http://dx.doi.org/10.3168/jds.2007-0716.

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10

Fedosova, A. N., M. V. Kaledina, L. V. Donchenko und I. A. Baidina. „Natural milk fat imitators“. Dairy Industry, Nr. 5 (2022): 34–36. http://dx.doi.org/10.31515/1019-8946-2022-05-34-36.

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11

Nadeem, Muhammad. „Modification of Milk Fat“. Biological Sciences - PJSIR 58, Nr. 3 (21.12.2015): 168–74. http://dx.doi.org/10.52763/pjsir.biol.sci.58.3.2015.168.174.

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The potential health benefits associated with the intake of unsaturated fatty acids for the reduction of bad LDL cholesterol has been scientifically proven. Concentration of unsaturated fatty acids in milk and dairy products can be increased by many ways, however, many of the modification strategies do not have any significant impact on the reduction of cholesterol from milk and milk prodcuts. The concentration of unsaturated fatty acids in milk fat can also be decreased by dry fraction, interesterification, transeterification etc. Milk products with higher magnitude of unsaturated fatty acids may have significant influence on the reduction of serum cholesterol.

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12

Bu, Lingguo, und Angel Marjanovich. „Percentages and Milk Fat“. Mathematics Teaching in the Middle School 22, Nr. 8 (April 2017): 472–79. http://dx.doi.org/10.5951/mathteacmiddscho.22.8.0472.

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13

Dubik, Mike. „LOW-FAT MILK [letter]“. Pediatric Annals 28, Nr. 7 (01.07.1999): 411–12. http://dx.doi.org/10.3928/0090-4481-19990701-04.

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14

Fewtrell, Mary S. „Milk Fat Globule Membrane“. Journal of Pediatric Gastroenterology and Nutrition 60, Nr. 3 (März 2015): 290–91. http://dx.doi.org/10.1097/mpg.0000000000000685.

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15

Purnell, B. A. „PHYSIOLOGY: Reduced-Fat Milk“. Science 299, Nr. 5604 (10.01.2003): 167a—167. http://dx.doi.org/10.1126/science.299.5604.167a.

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16

KANNO, CHOEMON. „Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules“. Journal of Food Science 54, Nr. 6 (November 1989): 1534–39. http://dx.doi.org/10.1111/j.1365-2621.1989.tb05153.x.

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17

Smith, Erika B., David M. Barbano, Joanna M. Lynch und J. Richard Fleming. „Effect of Infrared Analyzer Homogenization Efficiency on Linearity of Uncorrected Fat A and Fat B Signals“. Journal of AOAC INTERNATIONAL 77, Nr. 2 (01.03.1994): 430–36. http://dx.doi.org/10.1093/jaoac/77.2.430.

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Abstract The objective of the survey was to determine if poor homogenizer performance causes nonlinear behavior of the uncorrected fat A or fat B signal that is not detected when an instrument’s residual nonlinearity is determined by using dilutions of homogenized milk instead of unhomogenized milk. Unhomogenized and homogenized (17238 kPa) portions of the same 6.1% fat milk were tested on 20 instruments to determine homogenization efficiency. Instruments with differences of ≥0.087% fat between homogenized and unhomogenized portions of the same milk had inefficient homogenization, on the basis of criteria established in a previous study. Four and 12 instruments out of 20 demonstrated inefficient homogenization for the fat A and fat B channels, respectively. Uncorrected signal linearity for the fat channels was evaluated quantitatively by using a series of dilutions of homogenized (17238 kPa) and unhomogenized milks. Most instruments passed the linearity evaluation for dilutions of either homogenized or unhomogenized milk, even though many of the same instruments failed the homogenization efficiency evaluation. Thus, using dilutions of homogenized milk is valid for linearity evaluation of instruments being used for testing unhomogenized milk in the range of fat concentrations used for payment testing.

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Smith, Erika B., David M. Barbano, Joanna M. Lynch und J. Richard Fleming. „Effect of Infrared Analyzer Homogenization Efficiency on Repeatability of Uncorrected Fat A and Fat B Signals“. Journal of AOAC INTERNATIONAL 77, Nr. 5 (01.09.1994): 1217–23. http://dx.doi.org/10.1093/jaoac/77.5.1217.

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Abstract Poor repeatability by infrared milk analyzers may be caused by inefficient homogenization as a result of light scattering and the Christiansen effect. The objectives of this study were to identify instruments with good and poor homogenization efficiency and to determine if a difference exists in repeatability performance between instruments with good vs poor homogenization efficiency. Unhomo-genized and homogenized portions of the same milk were tested 20 times consecutively on 22 instruments. An instrument was considered to have poor homogenization efficiency if the mean difference in the uncorrected signal between unhomo-genized and homogenized portions of the same milk was ≥1.43% of the fat test (i.e., ≥0.05% at 3.5% fat). Instruments were evaluated for repeatability by calculating the sample standard deviation and the range of the latter 19 uncorrected readings for un-homogenized and homogenized milks. When repeatability was evaluated as a function of homogenization efficiency, there was a significant (p = 0.001) correlation between poor homogenization efficiency and poor repeatability when testing unho-mogenized milk but not when testing homogenized milk. Improved homogenizer performance within infrared milk analyzers is needed to improve the repeatability of raw milk testing.

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Vanderhout, Shelley M., Clara Juando-Prats, Catherine S. Birken, Kevin E. Thorpe und Jonathon L. Maguire. „A qualitative study to understand parent and physician perspectives about cow’s milk fat for children“. Public Health Nutrition 22, Nr. 16 (02.09.2019): 3017–24. http://dx.doi.org/10.1017/s136898001900243x.

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AbstractObjective:Consensus guidelines recommend that children consume reduced-fat (0·1–2 %) cow’s milk at age 2 years to reduce the risk of obesity. Behaviours and perspectives of parents and physicians about cow’s milk fat for children are unknown. Objectives were to: (i) understand what cow’s milk fat recommendations physicians provide to 2-year-old children; (ii) assess the acceptability of reduced-fat v. whole cow’s milk in children’s diets by parents and physicians; and (iii) explore attitudes and perceptions about cow’s milk fat for children.Design:Online questionnaires and individual interviews were conducted. Questionnaire data were analysed using descriptive statistics. Interview transcripts were analysed using a general inductive approach and thematic analysis.Setting:The TARGet Kids! practice-based research network in Toronto, Canada.Participants:Questionnaire respondents included fifty parents and fifteen physicians; individual interviews were conducted with with fourteen parents and twelve physicians.Results:Physicians provided various milk fat recommendations for 2-year-old children. Parents also provided different cow’s milks: eighteen (36 %) provided whole milk and twenty-nine (58 %) provided reduced-fat milk. Analysis of qualitative interviews revealed three themes: (i) healthy eating behaviours, (ii) trustworthy nutrition information and (iii) importance of dietary fat for children.Conclusions:Parents provide, and physicians recommend, a variety of cow’s milks for children and hold mixed interpretations of the role of cow’s milk fat in children’s diets. Clarity about its effect on child adiposity is needed to help make informed decisions about cow’s milk fat for children.

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Felfoul, Imène, Salwa Bornaz, Wiem Belhadj Hmida, Ali Sahli und Hamadi Attia. „Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties“. Journal of Chemistry 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/732024.

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The objective of this paper was to study the effect of milk fat substitution by (W1/O/W2) multiple emulsions based on olive oil in comparison with full and low-fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enzymatic coagulation is realized. Drainage of renneted gels was followed by syneresis study and cheese yield. The comparison between the coagulation aptitude of low fat milk and milk-olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes for milk-olive oil emulsion. The transition phase solid/gel was shorter in the case of the whole milk. The reticulation phase was shorter in the case of milk-olive oil emulsion. The milk conductivity depended on the milk richness in fat content. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterpart.

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STEGEMAN, GENE A., ROBERT J. BAER, DAVID J. SCHINGOETHE und DAVID P. CASPER. „Influence of Milk Fat Higher in Unsaturated Fatty Acids on the Accuracy of Milk Fat Analyses by the Mid-Infrared Spectroscopic Method“. Journal of Food Protection 54, Nr. 11 (01.11.1991): 890–93. http://dx.doi.org/10.4315/0362-028x-54.11.890.

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An experiment was conducted to investigate the reliability of milk fat measurement by the mid-infrared spectroscopic method when analyzing milk fat containing greater than normal amounts of unsaturated fatty acids. Sixteen mid-lactation Holstein cows were divided into four treatments including a control (C), control with bovine somatotropin (C+), bovine somatotropin and added dietary fat from sunflower seeds (Sun+), or bovine somatotropin and added dietary fat from safflower seeds (Saff+). Milks were sampled weekly for 16 weeks (n=256). Unsaturated fatty acid percentages in milk fat were 25.0, 28.4, 39.6, and 37.9 for C, C+, Sun+, and Saff+ treatments, respectively. Milk fat percentages measured by the Mojonnier fat extraction and mid-infrared spectroscopic methods were 2.99, 2.97; 3.06, 3.01; 2.73, 2.56; and 2.86, 2.74 for C, C+, Sun+, and Saff+ treatments, respectively. Results indicate the mid-infrared spectroscopic method underestimates the fat content in milk which is higher in unsaturated fatty acids. Dairy producers feeding diets with added fat from unsaturated fat sources may be underpaid for milk fat content when the milk is analyzed by the mid-infrared spectroscopic method. A possible remedy for this problem may be to have milk plants calibrate the mid-infrared spectroscopic instrument with milk samples containing higher than normal amounts of unsaturated fatty acids in milk fat.

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Ye, Aiqian, Skelte G. Anema und Harjinder Singh. „Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk“. Journal of Dairy Research 75, Nr. 3 (14.07.2008): 347–53. http://dx.doi.org/10.1017/s0022029908003464.

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The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m−2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the concentrates obtained from low-preheated milks after homogenization. Concentrated milks heat treated at 79°C either before or after homogenization had greater amounts of fat globule surface protein than concentrated milks heat treated at 50 or 65°C. This was attributed to the association of whey protein with the native MFGM (milk fat globule membrane) proteins and the adsorbed skim milk proteins. Also, at the same homogenization temperature and pressure, the amount of whey protein on the fat globule surface of the concentrated milk that was heated after homogenization was greater than that of the concentrated milk that was heated before homogenization. The amounts of the major native MFGM proteins did not change during homogenization, indicating that the skim milk proteins did not displace the native MFGM proteins but adsorbed on to the newly formed surface.

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Clarke, Timothy. „A reference milk system for instrumental measurement of milk fat and protein“. Journal of Dairy Research 55, Nr. 3 (August 1988): 355–60. http://dx.doi.org/10.1017/s0022029900028612.

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SummaryA reference milk system (Clarke system) using primary reference milks made from preserved natural bovine milks (PNM) and standard reconstituted milk (SRM) has been developed to enable accurate calibration of milk analysing instruments. The PNM have values of 2, 3, 4, 5 and 6% fat and 3·5, 2·7, 3·4, 4·2 and 3·3% protein respectively and can be stored for 4 months without detectable change in fat or protein content. The above reference milk system utilizes SRM as a secondary reference milk to enable regular checking of the stability of the instrument calibration during routine testing (e.g. after every 100 samples). Over several months seven laboratories using 13 fat-testing instruments and seven protein-testing instruments achieved high levels of accuracy in weekly calibrations (coefficient of variation 1·1%) when they used the reference milk system and adhered to the prescribed calibration criteria.

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KANNO, CHOEMON, YUTAKA SHIMOMURA und ETSUKO TAKANO. „Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane“. Journal of Food Science 56, Nr. 5 (September 1991): 1219–23. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04738.x.

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25

Bovenhuis, H., M. H. P. W. Visker und A. Lundén. „Selection for milk fat and milk protein composition“. Advances in Animal Biosciences 4, Nr. 3 (Juli 2013): 612–17. http://dx.doi.org/10.1017/s2040470013000174.

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The suitability of milk for specific dairy products might be improved by changing milk fat or milk protein composition. In the RobustMilk project, we showed that milk fat composition is determined by genetic factors. In addition, recent studies indicate that milk protein composition is strongly affected by genetic factors. This suggests that there are opportunities to change milk composition by means of selective breeding. Traditional selection is based on large-scale phenotyping and not all analytical methods are suited for this purpose. The RobustMilk project team has shown that several fatty acids can be predicted on the basis of IR spectra. Accuracy of predicting individual milk proteins based on IR spectra is low. In addition to phenotypic records, selection might be based on genotypic information. DGAT1 and SCD1 genotypes are strongly associated with fat composition. β-Lactoglobulin, β-casein and κ-casein protein variants are strongly associated with protein composition. We conclude that tools are now available for changing detailed milk fat or milk protein composition by means of selective breeding.

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Allison, Riley, und Jonathon Maguire. „‘MILK VOLUME, MILK FAT AND CHILDHOOD FRACTURE RISK“. Paediatrics & Child Health 23, suppl_1 (18.05.2018): e12-e12. http://dx.doi.org/10.1093/pch/pxy054.030.

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Abstract BACKGROUND Children who do not consume cow’s milk have been associated with an increased risk of fracture. Cow’s milk is consumed by most North American children yet the relationships between the volume of cow’s milk consumed, the fat content of cow’s milk and childhood fracture risk are unclear. OBJECTIVES The primary objective was to evaluate whether volume of cow’s milk consumed between ages 1 - 3 was associated with fracture between ages 3 - 10. Secondary objectives explored whether milk-fat consumed between ages 1 - 3 was associated with fracture between ages 3 - 10 and whether milk-fat content modified the relationship between milk volume and fracture. DESIGN/METHODS This was a prospective analysis of 2466 healthy urban children with exposure between 1 and 3 years of age and outcome between 3 and 10 years of age enrolled in the TARGet Kids! -Applied Research Group for Kids cohort. The primary exposure was the volume of cow’s milk consumed and the secondary exposure was the average percentage of milk-fat consumed by each child. The outcome was one or more fractures experienced, measured as yes or no. A modified Poisson regression was used to evaluate the relationship between volume of cow’s milk at exposure, and one or more fractures at outcome. The same analysis was used to explore the relationship between cow’s milk-fat and fracture. Effect modification by milk-fat consumed on the relationship between milk volume and fracture risk was explored by adding an interaction term to the statistical model. RESULTS In the primary adjusted analysis, a statistically significant association between the volume of cow’s milk consumed at exposure and risk of one or more fractures at outcome was not observed (aRR= 1.04; 95% CI: 0.87 to 1.26). In the secondary analysis, a statistically significant association between cow’s milk-fat consumed at exposure and fracture risk at outcome was also not observed (aRR= 1.05; 95% CI: 0.84 to 1.31). Cow’s milk-fat did not modify the relationship between milk volume and risk of fracture. (p= 0.24). CONCLUSION In this prospective cohort study of young children, we did not identify a protective effect of early childhood volume of cow’s milk or milk-fat consumption on fracture risk in later childhood. Future research in young children is needed to evaluate specific low impact fracture mechanisms, which may be more sensitive to nutritional factors.

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McCarthy, K. S., K. Lopetcharat und M. A. Drake. „Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk“. Journal of Dairy Science 100, Nr. 3 (März 2017): 1702–11. http://dx.doi.org/10.3168/jds.2016-11417.

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O’Donnell, Joseph A. „Milk Fat Technologies and Markets: A Summary of the Wisconsin Milk Marketing Board 1988 Milk Fat Roundtable“. Journal of Dairy Science 72, Nr. 11 (November 1989): 3109–15. http://dx.doi.org/10.3168/jds.s0022-0302(89)79465-0.

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Alfarraj, Bader A., Herve K. Sanghapi, Chet R. Bhatt, Fang Y. Yueh und Jagdish P. Singh. „Qualitative Analysis of Dairy and Powder Milk Using Laser-Induced Breakdown Spectroscopy (LIBS)“. Applied Spectroscopy 72, Nr. 1 (24.10.2017): 89–101. http://dx.doi.org/10.1177/0003702817733264.

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Laser-induced breakdown spectroscopy (LIBS) technique was used to compare various types of commercial milk products. Laser-induced breakdown spectroscopy spectra were investigated for the determination of the elemental composition of soy and rice milk powder, dairy milk, and lactose-free dairy milk. The analysis was performed using radiative transitions. Atomic emissions from Ca, K, Na, and Mg lines observed in LIBS spectra of dairy milk were compared. In addition, proteins and fat level in milks can be determined using molecular emissions such as CN bands. Ca concentrations were calculated to be 2.165 ± 0.203 g/L in 1% of dairy milk fat samples and 2.809 ± 0.172 g/L in 2% of dairy milk fat samples using the standard addition method (SAM) with LIBS spectra. Univariate and multivariate statistical analysis methods showed that the contents of major mineral elements were higher in lactose-free dairy milk than those in dairy milk. The principal component analysis (PCA) method was used to discriminate four milk samples depending on their mineral elements concentration. In addition, proteins and fat level in dairy milks were determined using molecular emissions such as CN band. We applied partial least squares regression (PLSR) and simple linear regression (SLR) models to predict levels of milk fat in dairy milk samples. The PLSR model was successfully used to predict levels of milk fat in dairy milk sample with the relative accuracy (RA%) less than 6.62% using CN (0,0) band.

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Smith, Erika B., David M. Barbano, Joanna M. Lynch und J. Richard Fleming. „Performance of Homogenizers in Infrared Milk Analyzers: A Survey“. Journal of AOAC INTERNATIONAL 76, Nr. 5 (01.09.1993): 1033–41. http://dx.doi.org/10.1093/jaoac/76.5.1033.

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Abstract The objective of this survey was to determine if infrared milk analyzers can achieve a <0.05% difference in fat test between unhomogenized and homogenized portions of the same milk, as stated in official methods. Two batches of pasteurized, unhomogenized milk (3 and 6% fat) were prepared from a single source of raw cream and skim. Homogenized milks were produced at 3 pressures: 0, 10342, and 17238 kPa. Pairs of unhomogenized and homogenized portions of the same milk were tested on 22 infrared analyzers. More instruments exceeded the 0.05% difference between homogenized and unhomogenized milk than expected; differences between homogenized and unhomogenized milk increased with increasing homogenization pressure and fat concentration. At 3% fat, differences between homogenized and unhomogenized milks at both 10342 and 17238 kPa were <0.05% for 21 of 22 instruments for fat A; only 17 and 13 of 22 instruments for fat B achieved a difference of <0.05% at 10342 and 17238 kPa, respectively. At 6% fat, differences between homogenized and unhomogenized milks for fat A were <0.05% for 15 and 14 of 22 instruments at the 2 pressures, respectively. For fat B, 8 and 5 of 22 instruments achieved a difference of <0.05% at 10432 and 17238 kPa. Instruments were also evaluated for homogenization efficiency by a revised criterion that is dependent on the fat content of the samples used for the evaluation.

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Andrade, Elisa Helena Paz, Leorges Moraes da Fonseca, Marcelo Resende de Souza, Cláudia Freire de Andrade Morais Penna, Mônica Maria Oliveira Pinho Cerqueira und Mônica de Oliveira Leite. „Fat content in fermented milk beverages: determination by the Gerber method“. Semina: Ciências Agrárias 43, Nr. 1 (10.01.2022): 441–48. http://dx.doi.org/10.5433/1679-0359.2022v43n1p441.

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Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. Several authors have tested the use of Gerber method for some dairy products, but there is no report on this evaluation for fermented milk beverages. In this context, the objectives of this work were to determine the fat content of fermented milk beverages by the Gerber method and evaluate the performance of this test, using Roese-Gottlieb as a reference method. Thirty samples of fermented milk beverages were analyzed by both methods. The fat contents ranged from 1.25 to 2.40% by the Gerber method and from 1.24 to 2.50% by the Roese-Gottlieb method. There was no difference (p > 0.05) between the methods. The Gerber method can be used to determine the fat content of fermented milk beverages, without prejudice to the results obtained.

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&NA;. „Regulation of Milk Fat Synthesis“. Journal of Pediatric Gastroenterology and Nutrition 8, Nr. 4 (Mai 1989): 426–29. http://dx.doi.org/10.1097/00005176-198905000-00002.

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Jensen, Robert G., Ann M. Ferris und Carol J. Lammi-Keefe. „The Composition of Milk Fat“. Journal of Dairy Science 74, Nr. 9 (September 1991): 3228–43. http://dx.doi.org/10.3168/jds.s0022-0302(91)78509-3.

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Snoj, Tomaz, Gregor Majdic, Silvestra Kobal, Monika Zuzek und Nina Cebulj-Kadunc. „Estrone, 17β-estradiol and progesterone concentrations in processed milk with different fat contents“. Veterinarski glasnik 71, Nr. 1 (2017): 35–43. http://dx.doi.org/10.2298/vetgl170324006s.

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Introduction. The aim of this study was to determine estrone (E1), 17?-estradiol (E2) and progesterone (P4) concentrations in processed milk with different fat contents and to compare the concentrations of these hormones in commercial ultrahigh temperature (UHT) processed milk and commercial pasteurized milk. Materials and Methods. Commercial milks with different fat contents (UHT 0.5 %, UHT 1.5 %, UHT 3.5 % and pasteurized 3.5 % (10 samples of each type of milk)) were purchased in local stores. E1, E2 and P4 concentrations were determined by commercial ELISA kits. Results and Conclusions. E1 concentrations were below the limit of detection (15 pg mL-1) in all milks except in two UHT 3.5 % (out of 10) and two pasteurized 3.5 % (out of 10) milk samples. Mean E2 and P4 concentrations in UHT 3.5 % milk (25.37 ? 1.15 pg mL-1 and 10.76 ? 0.43 ng mL-1, respectively) were significantly higher than in UHT 0.5 % milk (19.38 ? 0.79 pg mL-1 and 7.06 ? 0.26 ng mL-1, respectively). Significant positive correlations were determined between hormone concentrations and milk fat contents. Relatively high E2 and P4 concentrations indicate that the bulk of milk in the commercial milks examined originated from pregnant cows.

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Agyare, Anita Nkansah, und Qi Liang. „Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids“. Journal of Functional Foods 83 (August 2021): 104404. http://dx.doi.org/10.1016/j.jff.2021.104404.

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Lopez, C., F. Lavigne, P. Lesieur, C. Bourgaux und M. Ollivon. „Thermal and Structural Behavior of Milk Fat. 1. Unstable Species of Anhydrous Milk Fat“. Journal of Dairy Science 84, Nr. 4 (April 2001): 756–66. http://dx.doi.org/10.3168/jds.s0022-0302(01)74531-6.

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Essl, A. „Biometric relations between some population parameters for milk yield, fat content, fat yield and fat-corrected milk yield“. Zeitschrift für Tierzüchtung und Züchtungsbiologie 95, Nr. 1-4 (26.04.2010): 204–10. http://dx.doi.org/10.1111/j.1439-0388.1978.tb01472.x.

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Gama, M. A. S., P. C. Garnsworthy, J. M. Griinari, P. R. Leme, P. H. M. Rodrigues, L. W. O. Souza und D. P. D. Lanna. „Diet-induced milk fat depression: Association with changes in milk fatty acid composition and fluidity of milk fat“. Livestock Science 115, Nr. 2-3 (Juni 2008): 319–31. http://dx.doi.org/10.1016/j.livsci.2007.08.006.

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O'Mahony, James A., Mark AE Auty und Paul LH McSweeney. „The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions“. Journal of Dairy Research 72, Nr. 3 (23.05.2005): 338–48. http://dx.doi.org/10.1017/s0022029905001044.

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A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3·45, 4·68 and 3·58 μm, respectively. The maximum in storage modulus (index of firmness) decreased with increasing fat globule size for rennet-induced gels formed from SFG, LFG or CTRL milks. Miniature (20 g) Cheddar cheeses were manufactured using each of the 3 milks. There were no significant (P>0·05) differences in the pH, moisture and fat in dry matter levels between cheeses made using any of the 3 milks, however, the fat content of the cheese made using SFG milk was ~1% lower than that of cheese made using LFG or CTRL milk in each of the 2 trials. Image analysis of confocal scanning laser micrographs of the cheeses illustrated that the star volume of fat globules in the cheeses decreased significantly (P[les ]0·05) as the size of fat globules in the milks used for cheesemaking was reduced. This indicates that it is possible to manipulate the size distribution of fat globules in Cheddar cheese by adjusting the fat globule size distribution of the milk used for cheesemaking. The concentration of free fatty acids (FFA) increased in all cheeses during ripening. At 120 d of ripening, the concentration of FFA varied significantly (P[les ]0·05 and P[les ]0·001 for trials 1 and 2, respectively) with fat globule size, with cheeses made in trial 2 from LFG, SFG or CTRL milks having total FFA levels of 3391, 2820 and 2612 mg/kg cheese, respectively.

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Auldist, Martin J., Keith A. Johnston, Nicola J. White, W. Paul Fitzsimons und Michael J. Boland. „A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows“. Journal of Dairy Research 71, Nr. 1 (Februar 2004): 51–57. http://dx.doi.org/10.1017/s0022029903006575.

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Twenty-nine multiparous cows of each of the Jersey and Friesian breeds, all κ-casein AB phenotype, were grazed together and managed identically. On three occasions during 10 d in spring (early lactation), milk was collected from all cows at four consecutive milkings and bulked according to breed. On a separate occasion, milk samples were also collected from each cow at consecutive a.m. and p.m. milkings to form one daily sample per cow. The bulked milks (800–1000 l per breed on each occasion) were standardized to a protein[ratio ]fat (P[ratio ]F) ratio of 0·80, and 350 l from each breed was made into Cheddar cheese. The solids content of the remaining Friesian milk was then increased by ultrafiltration to a solids concentration equal to that of the Jersey milk. This solids-standardized Friesian milk and a replicate batch of P[ratio ]F standardized Jersey milk were made into two further batches of Cheddar cheese in 350-l vats. Compared with Friesian milk, Jersey milk had higher concentrations of most milk components measured, including protein, casein and fat. There were few difference in milk protein composition between breeds, but there were differences in fat composition. Friesian milk fat had more conjugated linoleic acid (CLA) than Jersey milk fat. Jersey milk coagulated faster and formed firmer curd than Friesian milk. Concentrations of some milk components were correlated with coagulation parameters, but relationships did not allow prediction of cheesemaking potential. Jersey milk yielded 10% more cheese per kg than Friesian milk using P[ratio ]F standardized milk, but for milks with the same solids concentration there were no differences in cheese yield. No differences in cheese composition between breeds were detected. Differences in cheesemaking properties of milk from Jerseys and Friesians were entirely related to the concentrations of solids in the original milk.

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Amato, M., H. Howald und G. Muralt. „Fat Content of Human Milk and Breast Milk Jaundice“. Acta Paediatrica 74, Nr. 5 (September 1985): 805–6. http://dx.doi.org/10.1111/j.1651-2227.1985.tb10039.x.

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Hamosh, Margrit, Jerry A. Peterson, Theresa R. Henderson, Ciaran D. Scallan, Radwin Kiwan, Roberto L. Ceriani, Martine Armand, Nifin R. Mehta und Paul Hamosh. „Protective function of human milk: The milk fat globule“. Seminars in Perinatology 23, Nr. 3 (Juni 1999): 242–49. http://dx.doi.org/10.1016/s0146-0005(99)80069-x.

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Bagel, Arthur, und Delphine Sergentet. „Shiga Toxin-Producing Escherichia coli and Milk Fat Globules“. Microorganisms 10, Nr. 3 (23.02.2022): 496. http://dx.doi.org/10.3390/microorganisms10030496.

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Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion. In this review, we provide an update on the adhesion between STEC and raw MFGs and highlight the consequences of this interaction in terms of food safety, pathogen detection, and therapeutic development.

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Bencini, R., T. W. Knight und P. E. Hartmann. „Secretion of milk and milk components in sheep“. Australian Journal of Experimental Agriculture 43, Nr. 6 (2003): 529. http://dx.doi.org/10.1071/ea02092.

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The effect of milking intervals of 4–20 h and of milking frequencies of 1–6 times a day on the rate of secretion of milk and milk components was determined in 2 breeds of sheep unselected for dairy production, the Australian Merino and the New Zealand Poll Dorset. The rate of milk secretion was greater after short intervals and after increased milking frequencies, indicating that in sheep the rate of milk secretion in the short term is regulated by a local feedback mechanism. After short intervals between milkings, the fat concentration in the milk was higher (99.5 ± 6.21 g/kg) and the protein concentration was lower (about 65 ± 2.89 g/kg) than after long intervals between milkings. This was not due to the presence of residual milk left in the mammary glands as subsequent experiments gave similar results when the residual milk was removed with the aid of oxytocin. We obtained similar responses if ewes were exposed to a series of 4 consecutive milkings to remove possible carry-over effects of the previous interval and achieve a constant volume of residual milk. We concluded that in sheep the rate of secretion of fat decreases while that of protein increases with time after milking and that the synthesis of fat and protein are controlled by at least 2 different mechanisms. This might be due to the fact that, unlike dairy cows and goats, sheep have not been subjected to selective pressure for dairy production.

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Lefier, Dominique, Remy Grappin und Sylvie Pochet. „Determination of Fat, Protein, and Lactose in Raw Milk by Fourier Transform Infrared Spectroscopy and by Analysis with a Conventional Filter-Based Milk Analyzer“. Journal of AOAC INTERNATIONAL 79, Nr. 3 (01.05.1996): 711–17. http://dx.doi.org/10.1093/jaoac/79.3.711.

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Abstract The accuracy of fat, crude protein (CP), true protein (TP), and lactose determinations of raw milk by Fourier transform infrared (FTIR) spectroscopy and by analysis with a conventional filter-based milk analyzer was assessed in 6 trials performed over a 10-month period. At each trial, 30 bulk milk samples collected from 15 European countries and 11 reconstituted milks made from raw milk components were analyzed. When calibrations were performed with reconstituted milks at each trial, accuracy standard deviations for fat, CP, TP, and lactose were, respectively, 0.050,0.048,0.035, and 0.076 g/100 g for the filter instrument and 0.047, 0.046,0.042, and 0.065 g/100 g for the FTIR instrument. When a single calibration was made instead of calibrations at each trial, accuracy standard deviations increased for the filter instrument to 0.130, 0.119,0.121, and 0.083 for fat, CP, TP, and lactose, respectively, and for the FTIR instrument to 0.082, 0.053,0.044, and 0.084 g/100 g. Because the FTIR instrument provides more spectral information related to milk composition than does the filter instrument, single-calibration FTIR analysis of milk samples collected in different seasons is more accurate. Using reconstituted milks, prepared such that there is no correlation between fat, CP, and lactose, provides a more robust calibration than using genuine bulk milk, especially when milks with unusual composition are analyzed.

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Kankare, Veikko, Veijo Antila, Harri Miettinen und Jouko Setälä. „Effects of feed fat on the composition and technological properties of milk and milk fat“. Agricultural and Food Science 1, Nr. 2 (01.03.1992): 239–46. http://dx.doi.org/10.23986/afsci.72434.

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The aim of the study was to establish how the addition of rapeseed oil to a processed feed mixture affects the milk produced on commercial dairy farms as well as the composition and quality of the products made from that milk. In this study, replacing grain with processed feed mixture to which 2 or 4 % rapeseed oil had been added was not found to affect milk yield or composition to any considerable extent. As a result of the test feedings, the amounts of myristic and palmitic acid in the milk fat decreased and those of stearic and unsaturated fatty acids increased. This change in fatty acid composition can be viewed as nutritionally desirable, and it also had a good effect on the consistency of butter. During the second test period (4 % rapeseed oil) the cutting firmness figures of the butter were lowest, and in sensory evaluations the butter was also found to have the best consistency. The test feeding had a slight beneficial effect on the composition of milk protein. The amount of casein nitrogen grew and that of NPN fell. However, the test feeding was not found to affect the quality of the market milk, cream, cheese or milk powder.

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Gutiérrez, R., S. Vega, G. Díaz, J. Sánchez, M. Coronado, A. Ramírez, J. Pérez, M. González und B. Schettino. „Detection of non-milk fat in milk fat by gas chromatography and linear discriminant analysis“. Journal of Dairy Science 92, Nr. 5 (Mai 2009): 1846–55. http://dx.doi.org/10.3168/jds.2008-1624.

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Argov-Argaman, Nurit, Kfir Mida, Bat-Chen Cohen, Marleen Visker und Kasper Hettinga. „Milk Fat Content and DGAT1 Genotype Determine Lipid Composition of the Milk Fat Globule Membrane“. PLoS ONE 8, Nr. 7 (18.07.2013): e68707. http://dx.doi.org/10.1371/journal.pone.0068707.

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Abd El-Rahman, A. M., S. A. Madkor, F. S. Ibrahim und A. Kilara. „Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions“. Journal of Dairy Science 80, Nr. 9 (September 1997): 1926–35. http://dx.doi.org/10.3168/jds.s0022-0302(97)76133-2.

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SOMMERFELDT, J. L., und R. J. BAER. „Variability of Milk Components in 1705 Herds“. Journal of Food Protection 49, Nr. 9 (01.09.1986): 729–33. http://dx.doi.org/10.4315/0362-028x-49.9.729.

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Biweekly herd milk samples collected for a 1-year period (January 1, 1984 to December 31, 1984) from 1705 herds in eastern South Dakota, western Minnesota and northwestern Iowa were analyzed to evaluate milk components as factors considered in milk pricing programs. The average composition was 3.71% fat, 8.64% solids-not-fat (SNF), 3.28% protein, 12.35% total solids (TS) and 1.8 × 105 CFU/ml (aerobic plate count). Fat was the most variable (8.4% coefficient of variation) milk component, followed by protein, TS and SNF (6.3, 4.1 and 3.4% coefficient of variation, respectively). The concentration of fat, SNF, protein and TS in milk was lowest in July and August and highest during November through March. Correlation coefficients (r) for fat vs. SNF, protein and TS were 0.40, 0.64 and 0.84, respectively, for SNF vs. protein and TS were 0.70 and 0.83, respectively, and for protein vs. TS was 0.79. Grade A milk had lower aerobic plate counts (3.2 × 104 and 3.0×105 CFU/ml), higher % SNF (8.68 and 8.60), and higher % TS (12.39 and 12.31) than manufacturing grade milk. There were no differences in % fat (3.71 and 3.72) and % protein (3.28 and 3.28) between Grade A and manufacturing grade milks. Some cooperatives and milk plants are paying a SNF premium (8.75% base), stating that an 8.75% SNF is equivalent to a 3.2% protein content. This occurred in herds with <3.0% fat; however, for herds producing ≥3 and ≤4% fat, 8.75% SNF was equivalent to 3.31% protein, whereas for herds producing >4% fat, 8.75% SNF was equivalent to 3.46% protein. Solids-not-fat component pricing has the potential to be compared to protein pricing if producer grade, seasonal period and fat content of herd milk are considered.

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