The potential of milk fat for the synthesis of valuable derivatives

@article{Lubary2011ThePO,
  title={The potential of milk fat for the synthesis of valuable derivatives},
  author={Marta Lubary and Gerard Willem Hofland and Joop H. ter Horst},
  journal={European Food Research and Technology},
  year={2011},
  volume={232},
  pages={1-8}
}
The overall decline in milk fat consumption experienced in the last decades has promoted global research efforts seeking for alternate uses of this valuable natural fat. Milk fat possesses a pleasant flavor and a rich chemical composition, including a range of bioactive, health beneficial minor components. The main drawbacks of milk fat from the consumer point of view are its poor spreadability at refrigeration temperature and its high content in saturated fatty acids, which raises health… 

Added-value milk fat derivatives from integrated processes using supercritical technology

Milk fat has a very rich chemical composition and unique organoleptic properties. It is the only relevant natural source of short-chain fatty acids (C4 to C10), which have been associated to several

Milk fat: opportunities, challenges and innovation

This review provides evidence to help redress the imbalance in reported associations between milk fat consumption and human health, and elucidates the health benefits associated with consumption of milk fat and dairy products.

Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet.

The inclusion of soybean oil and linseed oil in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components.

The flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor.

Physicochemical and sensorial properties of recombined butter produced from milk fat and fish oil blend

Butter has a fatty acid composition which is high in saturated fatty acids but low in polyunsaturated fatty acids (PUFA). Butter which is substituted with fish oil containing PUFA has good

Treatment of Dairy Byproducts with the Conversion of Useful Bio-Products

At a worldwide level, milk as nutritious food has become more important with complete sets of nutrients, required and necessary for maintaining healthy life to small children (from 3 months to 3

Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

Palm oil is produced from the mesocarp part of the oil palm fruit (Elaeis guineensis Jacq.), contains balanced saturated fatty acids (47.8-55.2%) and unsaturated fatty acids (43.1-53.8%), and is

Chitosan Oligosaccharide Inhibits the Synthesis of Milk Fat in Bovine Mammary Epithelial Cells through AMPK-Mediated Downstream Signaling Pathway

Simple Summary In order to study the effect of chitosan oligosaccharides on milk fat synthesis of bovine mammary epithelial cells (BMECs), we did a series of related experiments. The results showed

References

SHOWING 1-10 OF 58 REFERENCES

Functional Characteristics and Nontraditional Applications of Milk Lipid Components in Food and Nonfood Systems

Abstract Milk fat can be modified to improve its functionality and expand its usage for traditional and nontraditional applications. The triglyceride, diglyceride, monoglyceride, and individual fatty

Applications of Modified Milk Fat in Food Products

Abstract Expanded use of milk fat in foods, where it can contribute substantially to flavor and quality, is frequently inhibited because of functional incompatibilities with other ingredients.

Cholesterol Reduction and Fat Fractionation Technologies for Milk Fat: An Overview

Abstract Milk fat is an important source of dietary fat and imparts excellent flavor and superior mouthfeel to dairy products. However, the nutritional image and technical properties of milk fat,

Milkfat characteristics and functionality: opportunities for improvement

Manipulation of the composition of milkfat has the potential to improve the nutritional properties and physical functionality of milkfat and its acceptability in the market. The modifications that

Milk Fat: Physical, Chemical and Enzymatic Modification

Milk is an oil-in-water emulsion, in which themilk fat exists within the natural milk fat globule membrane. Comprehensive reviews are available on the structure and composition of milk fat (Christie,

A process for the production of a diacylglycerol‐based milk fat analogue

We propose a novel process for the production of a DAG-rich acylglycerol mixture derived from milk fat. This product has potentially interesting nutritional properties, derived from both its high

Non-food applications of milk components and dairy co-products: A review

Milk contains a lot of different components with their own functional properties and some of them, such as casein, have been used in the manufacture of non-food technical products for many years. The

Modifications of butter stearin by blending and interesterification for better utilization in edible fat products

This work primarily aims to further modify the stearin fractions, obtained from anhydrous milk fat, after fractionation by dry process and by solvent process using isopropanol, for extending their
...