Academic literature on the topic 'Matière grasse du lait – Oxydation'
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Journal articles on the topic "Matière grasse du lait – Oxydation":
Kamoun, M., and R. Bergaoui. "Un essai de production et de transformation de lait de dromadaire en Tunisie." Revue d’élevage et de médecine vétérinaire des pays tropicaux 42, no. 1 (January 1, 1989): 113–15. http://dx.doi.org/10.19182/remvt.8863.
SCHMIDELY, P., and D. SAUVANT. "Taux butyreux et composition de la matière grasse du lait chez les petits ruminants : effets de l’apport de matières grasses ou d’aliment concentré." INRAE Productions Animales 14, no. 5 (December 17, 2001): 337–54. http://dx.doi.org/10.20870/productions-animales.2001.14.5.3760.
Ramet, J. P. "L'aptitude fromagère du lait de dromadaire." Revue d’élevage et de médecine vétérinaire des pays tropicaux 42, no. 1 (January 1, 1989): 105–11. http://dx.doi.org/10.19182/remvt.8861.
DOREAU, M., and Y. CHILLIARD. "Influence d’une supplémentation de la ration en lipides sur la qualité du lait chez la vache." INRAE Productions Animales 5, no. 2 (February 28, 1992): 103–11. http://dx.doi.org/10.20870/productions-animales.1992.5.2.4224.
Jamet, Jean-Paul. "L’intérêt nutritionnel de la matière grasse du lait et des fromages." Paysans & société N° 394, no. 4 (July 22, 2022): 44–53. http://dx.doi.org/10.3917/pes.394.0044.
Paquin, P., and J. Giasson. "La microfluidisation comme procédé d'homogénéisation d'une boisson à base de matière grasse laitière." Le Lait 69, no. 6 (1989): 491–98. http://dx.doi.org/10.1051/lait:1989633.
FAUQUANT, J., Estella VIECO, G. BRULE, and J. L. MAUBOIS. "Clarification des lactosérums doux par agrégation thermocalcique de la matière grasse résiduelle." Le Lait 65, no. 647-648 (1985): 1–20. http://dx.doi.org/10.1051/lait:1985647-6481.
Karray, Nadia, Christelle Lopez, Michel Ollivon, and Hamadi Attia. "La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue." Oléagineux, Corps gras, Lipides 12, no. 5-6 (September 2005): 439–46. http://dx.doi.org/10.1051/ocl.2005.0439.
BOICHARD, D., B. BONAÏTI, and A. BARBAT. "Effet du croisement Holstein sur les caractères laitiers en population Pie Noir." INRAE Productions Animales 6, no. 1 (February 27, 1993): 25–30. http://dx.doi.org/10.20870/productions-animales.1993.6.1.4184.
BARILLET, F., and B. BONAITI. "Les objectifs et les critères de sélection : La production laitière des ruminants traits." INRAE Productions Animales 5, HS (December 30, 1992): 117–21. http://dx.doi.org/10.20870/productions-animales.1992.5.hs.4273.
Dissertations / Theses on the topic "Matière grasse du lait – Oxydation":
Radanielina-Para, Marie Philippe. "Étude de la stabilité oxydative de l'acide linoléique conjugué dans la matière grasse latière." Master's thesis, Université Laval, 2007. http://hdl.handle.net/20.500.11794/20224.
Najib, Mustapha. "Étude du procédé de fabrication et caractérisation des interactions moléculaires lors de la fabrication de la Qishta et évaluation de la stabilité du produit alimentaire." Electronic Thesis or Diss., Université de Lille (2018-2021), 2020. http://www.theses.fr/2020LILUR057.
Qishta is a Lebanese dairy product obtained by heating whole milk for 2 to 3 hours in an open shallow vessel. During the process, milk is added to readjust its level and compensate the amount of evaporated water. The process consists of harvesting the coagulum formed at the milk surface. Our findings showed that these aggregates result from the denaturation of milk proteins and their interactions with the fat globules. This work has demonstrated that Qishta has almost the same amount of proteins and fat estimated at 12% and therefore the product has a composition similar to that of Ricotta cheese made from whole milk. The characterisation of Qishta using mass spectrometry has allowed to determine and quantify the proteins present in Qishta. These analyses have demonstrated also the presence of “Cross links” between proteins which are involved in the Qishta coagulum formation. Lanthionine and lysinoalanine were identified as neoformed amino acids during the heat treatment. These amino acids are involved in the cross links formed during the heat treatment of milk. These amino acids will establish covalent bonds between the proteins of Qishta coagulum. The confocal laser scanning microscopy analyses of Qishta samples previously treated with Fast Green and Nile red dyes have allowed to highlight the protein-fat interactions considered as the source of coagulum formation.Our findings showed the significant effect of the fat amount present in the initial milk on the process and the yield of Qishta. Increasing the amount of milk fat leads to an increase in the Qishta yield. A milk with 3.2% of fat has given the maximum yield. However, the use of skim milk in the production did not nor lead to any coagulum formation.The effect of ageing during Qishta storage for 20 days at 4 ℃ on the fat oxidation and therefore on the Qishta shelf life has been realized. The results of the primary and secondary indicators of oxidation analyses have showed the fat present in Qishta was not oxidized during the study period.In addition, the emission spectra of tryptophan, riboflavin and the excitation spectra of vitamin A were directly recorded using frontal fluorescence on Qishta stored at 4 ° C for 20 days.The analysis of these spectra by multidimensional statistical tools such as principal component analysis and discriminant factor analysis has allowed to significantly differentiate Qishta samples. Indeed, these analyses have allowed to significantly distinguish between the samples and subsequently predict their shelf life of the product
Fauteux, Marie-Christine. "Évaluation de l'effet d'apports de caroténoïdes de la luzerne déshydratée sur son transfert dans les sécrétions lactées et la stabilité oxydative des matières grasses du lait." Thesis, Université Laval, 2014. http://www.theses.ulaval.ca/2014/30618/30618.pdf.
Tableau d'honneur de la FÉSP
Ozenne, Catherine. "Biofaçonnement de la matière grasse du lait." Montpellier 2, 1993. http://www.theses.fr/1993MON20159.
Couvreur, Sébastien. "La Variabilité individuelle des vaches laitières et l’alimentation permettent de moduler les fonctionnalités des globules gras." Rennes, Agrocampus, 2006. http://www.theses.fr/2006NSARB174.
Diagana, Yacouba. "Optimisation et faisabilité industrielle d'un procédé de fractionnement de la MGLA par microfiltration hydrophobe." Vandoeuvre-les-Nancy, INPL, 1997. http://www.theses.fr/1997INPL056N.
The study of new fractionation process of anhydrous milk fat (AMF) was carried out on two types of module : plane and axial. After a detailed study on the plane configuration, equiped by specific membranes, we noted that the behaviour of solid fat content of retentate compared to AMF initial was not satisfactory. This configuration presented the inconvenience of membrane fragility and cleaning difficulties. Thus the plane configuration was abandoned and an axial configuration, equiped with two types of membranes (hydrophilic and hydrophobic), was used. Fractionation on hydrophilic membrane showed TG partition cut-off at CN 40 between permeate and retentate. Thus, a permeate rich in low molecular weight TG (CN < 40) and a retentate rich in a high molecular weight TG (CN > 40) was obtained. Meanwhile, using hydrophobic membrane in fractionation gave permeate rich in low molecular weight TG, but also rich in polyinsaturated high molecular weight TG. 50, The physical properties, particularly the solid fat content, of permeate and retentate was modified considerably compared to initial AMF. Membrane fractionation of AMF is not an exclusif phenomenon because all TG present in the melted AMF could pass through these membranes. 50, membrane separation of TG was based on the physical and chemical affinity between the TG molecules and the membranes. This affinity was strongly affected by the hydrodynamics conditions of filtration
Leduc, Maxime. "Production de matière grasse laitière bovine enrichie en acide a-linolénique." Doctoral thesis, Université Laval, 2018. http://hdl.handle.net/20.500.11794/28244.
The alpha-linolenic acid (c9c12c15 18:3; ALA) has potential health benefits when consumed by humans and a strong marketing potential for enriched products. However, the concentration of ALA in dairy cow milk is low, less than 1.00 g/100 g of fatty acid (FA) due to a biochemical process called biohydrogenation (BH), which makes the production of milk enriched in ALA difficult. Biohydrogenation is done by ruminal bacteria and consists of the hydrogenation of the double bonds present in ALA. This mechanism leads to a low concentration of ALA and a high concentration of saturated FA and trans FA in ruminant milk and meat. The objective of this thesis is to evaluate different strategies for reducing BH of ALA in dairy cows in order to increase naturally ALA concentration in milk. Four different approches were evaluated in this thesis: 1) feeding red clover (RC), which is a source of polyphenol oxidase (PPO); 2) feeding different concentrations of rumen degradable protein; 3) feeding calcium (Ca) salts rich in ALA with two different particle sizes; and 4) using a meta-analysis on flaxseed. The first experiment tested the effect of feeding RC (source of PPO) compared to alfalfa (AL) and the effect of 100 or 85 % of recommendation in the supply of rumen degradable protein (RDP-100; RDP-85). Eight fistulated cows (72 ± 17 days in milk; DIM) were used in a double Latin 4 × 4 square design 4 × 4 (21 d period/14 d of adaptation) with the following factorial treatments: RC+RDP-100, RC+RDP-85, AL+RDP-100 and AL+RDP-85. Red clover increased ALA concentration in milk (0.69 vs 0.43 g/100g of fat; P < 0.01). Transfer efficiency of ALA from diet to milk was higher for RC (10.9 %) compared to AL (5.9 %; P < 0.01). No difference was observed between RDP-100 and RDP-85 for ALA milk concentration and transfer efficiency from diet to milk. For the second experiment, eight Holstein cows (115 ± 14 DIM) were used in a double Latin square (4 × 4) with treatments consisting of giving 600 g/day of a mix of FA providing 231 g ALA/day in the following forms: 1) coarse calcium salts (CCS); 2) fine Ca salts (FCS); 3) triacylglycerols (Negative control; N-CTRL) in the rumen; 4) triacylglycerols (Positive control; P-CTRL) in the abomasum. Orthogonal contrasts were used to compare each treatment to CCS. The concentration of ALA was superior for CCS (2.52 g/100 g of fat) when compared to N-CTRL (0.59 g/100 g of fat; P < 0.01) and FCS (1.31 g/100 g of fat; P=0.06, tendency) and was inferior when compared to P-CTRL (8.06 g/100 g of fat; P < 0.01). Transfer efficiency of ALA from diet to milk for CCS (8.4%) was superior to FCS (4.2%; P=0.03) and N-CTRL (1.7%; P < 0.01) and inferior to P-CTRL (26.4%; P < 0.01). Finally, a meta-analysis was used to evaluate the feeding value of different forms of flaxseed (oil, seed, or fractions of seed) on milk production, milk components, milk FA, and transfer efficiency of ALA from diet to milk in cows. The database consisted of 78 articles with a minimum of one treatment containing flaxseed. Higher concentrations of ALA were observed with protected flaxseed (1.67 g/100 g of fat) and flax hulls (1.62 mg/g of fat). The highest transfer efficiency of ALA from diet to milk was observed with mechanically processed whole seeds (rolled or ground), chemically protected flax seed and flax hulls with 5.84, 6.50, and 4.79 %, respectively compared to oil and whole seed intact and extruded. In conclusion, it was impossible, with our strategies, to achieve a concentration of ALA that meets Health Canada rules, i.e. a contribution of 300 mg of ALA per portion or concentration of 4.1 g/100 g of fat in a glass of whole milk (250 mL) at 3.25% of fat.
Jurjanz, Stefan. "Modulation de la qualité du lait par l'amidon de la ration." Vandoeuvre-les-Nancy, INPL, 2001. http://docnum.univ-lorraine.fr/public/INPL_T_2001_JURJANZ_S.pdf.
The effect of variations in the source and amount of starch provided by the diet on the milk production of cows was studied du ring 5 trials with different starch levels and sources. These variations were realized using wheat or potatoes in total mixed diets based on grass silage or maize silage. Ln sacco kinetics confirm that wheat starch disappears more quickly than potato starch in the rumen (instantaneous solubility of 65% and 40% respectively). The daily starch intake with maize silage based diets is over 6 kg per cow. Ln view of the rapid degradation of maize silage starch in the rumen (86% of instantaneous solubility), these diets can be characterized by a rapid (wheat - maize silage) or mixed speed of starch degradation (potatoes - maize silage). The milk and protein yields increase with the starch supply even if the protein and fat contents decrease for supplies over 6-7 kg per day. This threshold separates the diets based on grass silage or maize silage. The dry matter intake, milk and protein yields do not vary between the diets containing one of the starch concentrates. So, the main result of this work is the decreased milk fat (content and yield) with wheat in comparison to potatoes in maize silage based diets (respectively - 2,6 to -3,3 g fat/kg milk and -71 to -122 g fat/day) i. E. In diets with a starch supply of over 7kg per day. The milk fat composition shows significantly fewer short and medium chain fatty acids and more long chain fatty acids (+3,6%) with wheat diets compared to potato diets. No differences in ruminai fermentation were shown between the two starch concentrates in these rations. The postprandial pH drop is stronger with wheat diets but no differences were observed for VFA concentration or composition or blood metabolites. As the milk fat precursors did not vary between the two diets, the lower milk fat content with wheat could be due to an inhibition of the activity of essential enzymes for milk fat synthesis. Lndeed the milk fat of cows eating the wheat diet is significantly richer in C 18:1 trans (4,4 versus 2,7%) especially for the ∆10 isomer (+ 1 ,46%) - a fatty acid known as being an efficient inhibitor of key-enzymes of de nova synthesis and desaturation
Alfonso, Avila Angel Rene. "Influence du profil minéral de la ration sur la production de matière grasse du lait." Doctoral thesis, Université Laval, 2019. http://hdl.handle.net/20.500.11794/34514.
Negative energy balance typically appears in early-lactation dairy cows as a consequence of a reduction of dry matter intake, as well as of an increase in energy demand for milk production. To compensate this energy deficit, cows are fed with high-concentrate diets. However, highly fermentable carbohydrates introduced in diets can result in a decreased milk fat synthesis. Previous studies reported that addition of potassium carbonate (K2CO3) to high-concentrate diets helps to maintain milk fat, although the mechanism is yet to be established. Consequently, the objective of the current thesis was, firstly, to investigate the effects of dietary cation-anion difference (DCAD), cation source, and buffering ability of the mineral supplement on rumen biohydrogenation of fatty acids (FA) and production performance of dairy cows fed a high-concentrate diet. Secondly, this thesis aimed at evaluating the effect of K2CO3 on production performance, biohydrogenation of fatty acids, and mineral composition of milk in early-lactation dairy cows fed a high-concentrate diet with or without soybean oil (SBO), as a source of polyunsaturated fatty acid. A third objective of this thesis was to evaluate the effect of K2CO3 supplementation, in diets containing soybean oil (SBO) on rumen microbial population associated with lipid metabolism. Consequently, a first experiment was set up, where 35 early-lactation Holstein cows were used in a randomized complete block design with 33-d periods, including a 5-d pretreatment collection period used as a covariate. Five different dietary treatments were used to assess the effects of K2CO3 (control vs. K2CO3), buffering ability (K2CO3 vs. KHCO3), DCAD (K2CO3 vs. KCl), and cation type (K2CO3 vs. Na2CO3). In this experiment, and as opposed to previous studies, supplementing high-concentrate diets with K2CO3 did not increase milk or milk fat yield in early-lactation cows. Also, results suggested that increasing dietary K through the addition of K2CO3 could lead to a disequilibrium in cellular ion composition that can impair nutrient transport into and out of the mammary epithelial cells, and consequently affect milk synthesis. A second experiment was conducted where 28 ruminally fistulated Holstein cows were used in a randomized complete block design. The experiment lasted 33 d, including a 5-d pre-treatment collection period used as a covariate. Experimental treatments were arranged as a 2 × 2 factorial with 0 or 1.5% K2CO3 and with 0 or 2% SBO. Results of this experiment revealed that potential effect of K2CO3 on milk fat synthesis is dependent on the levels of dietary polyunsaturated FA. Moreover, a positive relation was established between milk Cl concentration and milk yield, suggesting that the equilibrium of this ion is linked to the efficiency of lactogenesis Finally, rumen samples were collected from the rumen of 24 cows enrolled in the second experiment (n = 6) to assess treatment effects on rumen microbial population associated with lipid metabolism. Feeding K2CO3 and SBO had distinct effects on rumen bacteria. Dietary K2CO3 stimulated the growth of Butyrivibrio hungatei, a bacterium recognized to produce trans-11-18:1 during biohydrogenation. Conversely, feeding SBO reduced the growth of Butyrivibrio/Pseudobutyrivibrio bacterium group, known to produce trans-11-18:1, of Fibrobacter succinogenes, a fibrolytic bacterium, of Butyrivibrio proteoclasticus, a bacterium involved in 18:0 production, and of Streptococcus bovis, an amylolytic bacterium. Overall, the experiments conducted and reported in this thesis provide new insights on the impact of mineral supplementation on milk performance in dairy cows.
Bugeat, Simon. "Triacylglycérols de la matière grasse laitière enrichie en acides gras insaturés : structures cristallines et fonctionnalités." Rennes, Agrocampus Ouest, 2011. http://www.theses.fr/2011NSARB215.
Including about 65% of saturated fatty acids (SFA) considered harmful to human, milk fat (MF) is present in a lot of food products. Triacylglycerols which are esters of glycerol and fatty acids are the major components of MF. The composition and structural complexity of MF provides specific crystallization properties and organoleptic qualities highly valued in several products: butter, creams, foams, etc. The stake is thus to decrease the SFA rate of MF while keeping its cooking properties. The objective of this PhD thesis is to quantify the physical properties of SFA-lowered MF obtained thanks to animal feeding strategy into forms of increasing complexity: anhydrous MF, emulsified MF (milk and model emulsion) and MF in end products (butter and cheese). Therefore, a systemic approach was used; the samples were studied for their composition and physical properties at different scales: molecular, microscopic and macroscopic. Hence, the crystals formed by these modified triacylglycerols show molecular characteristics directly linked to the nature of their fatty acids. The thermal stability of these crystals is altered: although keeping a global temperature of fusion range, they hardly reorganize in the 0-20°C zone. The hardness properties of these triacylglycerols is lowered by 30%. In emulsion, the droplet size strongly impacts the nucleation mechanism and the crystals nature of such complex triacylglycerol mixes
Books on the topic "Matière grasse du lait – Oxydation":
Ontario. Dept. of Agriculture. and Ontario Agricultural College, eds. Variations in the fat of milk. [Toronto?]: Dept. of Agriculture, 1993.
James, C. C. Determination of fat in milk. [Toronto?]: Dept. of Agriculture, 1993.
Ontario. Dept. of Agriculture. and Ontario Agricultural College, eds. Butter-making on the farm in summer ; Butter-fat in milk and cream. [Toronto?]: Dept. of Agriculture, 1993.
Shutt, Frank T. Some of the factors that control the water-content of butter. Ottawa: Dept. of Agriculture, 1997.
Canada. Dairy and Cold Storage Branch., ed. Causes of variation in the percentage of fat in hand separator cream. Ottawa: Dept. of Agriculture, 1997.
Mitchell-Walker test bottle: A new form of Babcock test bottle. Toronto: Dept. of Agriculture, 1997.
Jensen, Robert Gordon. Lipids of Human Milk. Taylor & Francis Group, 2018.
Jensen, Robert Gordon. Lipids of Human Milk. Taylor & Francis Group, 2018.
Jensen, Robert Gordon. Lipids of Human Milk. Taylor & Francis Group, 2017.
Jensen, Robert Gordon. Lipids of Human Milk. Taylor & Francis Group, 2018.
Book chapters on the topic "Matière grasse du lait – Oxydation":
Angers, Paul, Ginette Viau, and Michel Pouliot. "Beurre et fractions de matière grasse laitière." In Science et technologie du lait. 3e édition, 339–62. Presses de l'Université Laval, 2018. http://dx.doi.org/10.2307/j.ctv1g246f4.10.
Kherouatou, N., M. Hammami, and H. Attia. "Contribution à l’etude de la matière grasse du lait de dromadaire." In Prospects for a sustainable dairy sector in the Mediterranean, 365–69. Brill | Wageningen Academic, 2002. http://dx.doi.org/10.3920/9789086865093_049.