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The fatty acid composition of small and large naturally occurring milk fat globules
Author(s) -
Briard Valérie,
Leconte Nadine,
Michel Françoise,
Michalski MarieCaroline
Publication year - 2003
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200300812
Subject(s) - globules of fat , chemistry , myristic acid , linoleic acid , food science , oleic acid , animal fat , palmitic acid , composition (language) , stearic acid , chromatography , raw milk , fatty acid , milk fat , lauric acid , biochemistry , organic chemistry , linguistics , philosophy , linseed oil
Native milk fat globules of various mean diameters, ranging from d 43 = 1.5 to 7.3 μm, were obtained using microfiltration of raw whole milk acquired in winter and spring. After total lipid extraction, fatty acid composition was characterized by methyl and butyl ester analysis using gas chromatography. The oleic and linoleic acid content of milk obtained in winter increased with fat globule size, whereas myristic and palmitic acid decreased. There was significantly more lauric, myristic and palmitoleic acid, and less stearic acid in small fat globules compared to large fat globules in milk obtained in both winter and spring. The relative content of oleic and linoleic acids were found to depend on fat globule size and season. Results are interpreted on the basis of the relative content of milk fat globule membrane depending on fat globule size, and on consequences of compositional variations on milk fat globule melting behavior.