9/15/2023 0 Comments Composition of milk ppt![]() ![]() Chain length occurs two carbons at a time, with acetate being the major carbon donor. ![]() Blood beta-hydroxybutyrate is primarily used for the first four carbons initiating fatty acid synthesis. ![]() In broad terms, about 50 percent of the fatty acids in milk are synthesized in the mammary gland and the other 50 percent are derived directly from blood.įatty acids are synthesized in the mammary gland via the malonyl coenzyme A (malonyl-CoA) pathway. gland from acetate and beta-hydroxybutyrate long-chain acids are almost exclusively derived from blood plasma fatty acids of dietary origin and intermediate-chain acids arise from both sources. The short-chain acids are synthesized within the mammary. The predominant fat in milk is triacylglycerol, which contains fatty acids of short- (C 4-C 10), intermediate- (C 12-C 16), or long-chain (C 18) length. The following discussion highlights relevant stages of biosynthesis where fat composition can be altered. The synthesis of milk fat has been recently reviewed (Dils, 1983, 1986 Larson, 1985 Book and Thomas, 1980). Factors affecting milk composition such as breed, genetic variation within breed, health, environment, management practices, and diet are then reviewed. The paper starts with a brief overview of the biosynthesis of milk components since changes in these reflect changes in the mammary gland synthesis or secretion of the component. The introduction of milk pricing on a component basis and the perception by consumers that animal fats are unhealthy have created new interest in how milk components can be altered to accommodate these emerging markets. This is probably partly because of the prominence of the Holstein breed and the pricing of milk based on fat concentration. It has been known for years that variations in milk composition occur however, the composition of milk marketed nationally has been rather constant over the last 15 years, averaging 3.6 percent fat, 3.2 percent protein, and 4.7 percent lactose (Young et al., 1986). Milk composition is economically important to milk producers and processors and nutritionally important to consumers. ![]()
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