, C. , ANTONA , C. , ROBERT , B. , LOPEZ , C. , ARMAND , M. ( 2014 ): The size and interfacial composition of milkfat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion . Food
Authors:István Anton, Katalin Kovács, László Fésüs, József Várhegyi, László Lehel, Zoltán Hajda, J. Polgár, Ferenc Szabó, and Attila Zsolnai
., Schwerin, M. and Fries, R. (2004): Evidence for multiple alleles at the DGAT1 locus better explains a quantitative trait locus with major effect on milkfat content in cattle. Genetics
Authors:P. Sipőcz, J. Schmidt, J. Sipőcz, and Éva Cenkvári
Huber, J. T., Emery, R. S., Bergen, W. G., Liesman, J. S., Kung, L., King, K. J., Gardner, R. W. and Checketts, M. (1984): Influences of methionine hydroxy analog on milkfat production, blood serum lipids and
Authors:Sudhakar Krovvidi, Thiruvenkadan K. Aranganoor, Saravanan Ramasamy, and Murali Nagarajan
gene on milkfat and milk protein percentage in Jersey cattle. Regarding most of the milk constituent percentages of CC and CT in Ongole cattle, no significant inferences could be drawn by comparing the genotypes because the values were almost
It was possible to determine the liquid fat content and melting behaviour of butters unenriched and enriched in low melting point milk fat fraction (mp=10‡C) made from traditionally (6-11-11‡C) and heat step technology ripened (6-20-11‡C) cream by using EPR spectroscopy and ultrasensitive DSC methods.
The present investigation was undertaken to optimize the level of ingredients (milk fat, sugar, and mango pulp) for functional dairy beverage using Response Surface Methodology. Central Composite Rotatable Design with milk fat (%), sugar (%), and mango pulp (var. Chaunsa, %) as independent variables produced 20 different combinations that were used to investigate the effect on viscosity (cP), antioxidant activity, and overall acceptability. The response surface three dimensional graphs were plotted as a function of two variables to show the effect of level of ingredients on physico-chemical and sensory properties of the beverage. Significant correlation models were established with the coefficient of correlation (R2) greater than 0.8. An optimization of process variables was attempted for maximum antioxidant activity and overall acceptability. ANOVA tables revealed that increase in fat and sugar levels lowered the antioxidant activity, while enhancement of mango pulp significantly increased both antioxidant activity and overall acceptability of the beverage. The optimized levels of ingredients were 0.5% milk fat, 6.0% sugar and 30% mango pulp.
DSC can be used to quickly determine if a product labeled as butter is actually a recombined butter made without milk. Recombined
butter is manufactured from anhydrous milk fat, skim milk powder, water, salt, and lecithin. Melting profiles of tempered
samples of natural butter and recombined butter were alike, but DSC curves from 5 to 25°C of untempered refrigerated samples
revealed that the enthalpy of the melting transition around 17–20°C was much higher for natural butter than for recombined
butter. The procedure for differentiating the two products can be completed in less than 20 min.