Physical Characterization of Milk Fat from Dairy Cows Fed Supplemental Palmitic Or Stearic Acid PDF Download
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Author: Mason Elizabeth Kiser
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Milk fat and milk fat products are an essential of the modern human diet. With the multitude of products and variety of uses for them, understanding the physical and chemical properties of milk fat has never been more crucial to producing products that adhere to the expectations of the consumer. The chemical properties, and what influences them has been highly researched to produce the healthiest varieties of milk fat products; however, influencing the physical properties through dietary change is a lesser studied area. It is known that feeding dairy cattle fatty acids such as palmitic acid and stearic acid will influence the physical properties of milk fat, but it is unknown which fatty acid will have a larger effect on the melting temperature of milk fat samples. The purpose of this experiment was to compare the effect feeding palmitic vs. stearic acid has on the melting temperature of milk fat samples.In this study, 12 high producing Holstein cows (mean pretrial milk yield = 53.4 8.7 kg/d; mean SD) were fed four different treatments conducted in a 4x4 Latin square design with 21-day periods. The treatments were a control diet with no fatty acid supplementation, a high palmitic acid diet (HP; 91% C16:0), a diet high in stearic acid (HS; 92.5% C18:0) and an intermediate blend of palmitic and stearic acid supplementation (INT; 45% C16:0). The cattle were milked at 0700 and 1800 hours in a parlor, and milk samples were taken at both milkings on day 19 through 21 of each of the four periods. Direct scanning calorimetry was used to analyze the samples and obtain melting temperatures and enthalpies for two melting processes of each individual sample. Increasing dietary palmitic acid (C16:0) increased the melting temperature of the milk fat to the largest degree. Increasing dietary stearic acid (C18:0) decreased the melting temperatures of the milk fat compared previous studies. Feeding an intermediate supplement of palmitic and stearic acid increased the melting temperature of the milk fat, but not nearly to the degree as feeding palmitic acid alone. This supports previous research suggesting there is a higher transfer efficiency of dietary palmitic acid to milk and a lower desaturation by the 9-desaturase activity compare to stearic acid. The diet most conducive to increasing the melting temperature of milk fat is a diet containing a high level of palmitic acid, which may be conducive to some food products, but detrimental to others.
Author: Mason Elizabeth Kiser
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Milk fat and milk fat products are an essential of the modern human diet. With the multitude of products and variety of uses for them, understanding the physical and chemical properties of milk fat has never been more crucial to producing products that adhere to the expectations of the consumer. The chemical properties, and what influences them has been highly researched to produce the healthiest varieties of milk fat products; however, influencing the physical properties through dietary change is a lesser studied area. It is known that feeding dairy cattle fatty acids such as palmitic acid and stearic acid will influence the physical properties of milk fat, but it is unknown which fatty acid will have a larger effect on the melting temperature of milk fat samples. The purpose of this experiment was to compare the effect feeding palmitic vs. stearic acid has on the melting temperature of milk fat samples.In this study, 12 high producing Holstein cows (mean pretrial milk yield = 53.4 8.7 kg/d; mean SD) were fed four different treatments conducted in a 4x4 Latin square design with 21-day periods. The treatments were a control diet with no fatty acid supplementation, a high palmitic acid diet (HP; 91% C16:0), a diet high in stearic acid (HS; 92.5% C18:0) and an intermediate blend of palmitic and stearic acid supplementation (INT; 45% C16:0). The cattle were milked at 0700 and 1800 hours in a parlor, and milk samples were taken at both milkings on day 19 through 21 of each of the four periods. Direct scanning calorimetry was used to analyze the samples and obtain melting temperatures and enthalpies for two melting processes of each individual sample. Increasing dietary palmitic acid (C16:0) increased the melting temperature of the milk fat to the largest degree. Increasing dietary stearic acid (C18:0) decreased the melting temperatures of the milk fat compared previous studies. Feeding an intermediate supplement of palmitic and stearic acid increased the melting temperature of the milk fat, but not nearly to the degree as feeding palmitic acid alone. This supports previous research suggesting there is a higher transfer efficiency of dietary palmitic acid to milk and a lower desaturation by the 9-desaturase activity compare to stearic acid. The diet most conducive to increasing the melting temperature of milk fat is a diet containing a high level of palmitic acid, which may be conducive to some food products, but detrimental to others.
Author: Richard Shepardson
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Energy in many modern lactating dairy cow rations is a limiting factor for production. Supplementing diets with various fat sources can improve energy intake, which allows cows to maintain milk and component production as well as body condition. Due to the negative effects on intake and rumen fermentation by unsaturated fatty acids (UFA), many modern supplements are based on saturated long chain fatty acids (FA), which are not expected to cause adverse effects in the rumen. These supplements are commonly based on palmitic acid (PA) and stearic acid (SA), as well as various combinations thereof. First, this thesis investigated the physical characteristics of fat supplements and FA stocks (often used for making FA blends for commercial products). Supplements that are highly enriched (>95%) in PA or SA tend to have lower digestibility than those that are moderately enriched (~85%) or are a blend of PA and SA. Lipids have the ability to form rigid, secondary crystalline structures and this thesis provided evidence using differential scanning calorimetry (DSC) that increasing the enrichment of a FA within a fat supplement increased both the melting temperature and the amount of energy (enthalpy) required to melt a sample. Increasing UFA in FA stocks also decreased both melting temperature and enthalpy compared to enriched FA stocks. This is indicative of the formation of secondary crystalline structures and suggests that these physical characteristics may be playing a role in the decreased digestibility of highly enriched supplements. Secondly, this thesis conducted an experiment with lactating cows comparing supplements that differed in FA profile and demonstrated that fat supplements that were ~90% PA and approximately a 50/50 blend of PA and SA improved milk fat production compared to a supplement that was ~90% SA and a no-supplemental fat control group. The PA/SA blend also improved energy corrected milk compared to the SA treatment. Fatty acid digestibility was decreased with increasing inclusion of SA in the diet, which may have been an issue of either exceeding the lower tracts ability to emulsify the extra saturated long chain FA or that the supplement prill was not easily broken down. Thirdly, a subsequent experiment with lactating cows observed that increased inclusion of oleic acid (OA) in a supplement of mostly PA and SA did not change milk or component production in any facet. There also was no milk production response to lecithin being directly incorporated into the supplement. However, digestibility data will be necessary to assess whether or not these potential emulsifiers improved FA absorption in the lower tract. In conclusion, this thesis presents a potential tool for screening fat supplements for secondary physical characteristics via DSC. It also presents data that suggests PA improves production and FA digestibility compared to SA, and finally that increasing OA and lecithin do not have appreciable impacts on milk and component production.
Author: Mary Kathleen Beam
Publisher:
ISBN:
Category :
Languages : en
Pages : 172
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Book Description
Author: J. P. Felix D'Mello
Publisher: CABI
ISBN: 0851993788
Category : Nature
Languages : en
Pages : 450
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Book Description
This book presents specially commissioned reviews of key topics in farm animal metabolism and nutrition, such as repartitioning agents, near infrared reflectance spectroscopy and digestibility and metabolisable energy assays, where major advances have recently been made or which continue to represent issues of significance for students and researchers. Authors include leading researchers from Europe, North America and Australia.
Author: Patrick F. Fox
Publisher: Springer Science & Business Media
ISBN: 0387288139
Category : Technology & Engineering
Languages : en
Pages : 816
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Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author: Tuyen Truong
Publisher: Springer
ISBN: 3319238779
Category : Technology & Engineering
Languages : en
Pages : 75
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Book Description
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.
Author: Joseph D. Menczel
Publisher: John Wiley & Sons
ISBN: 1118995996
Category : Science
Languages : en
Pages : 607
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Book Description
Presents a solid introduction to thermal analysis, methods, instrumentation, calibration, and application along with the necessary theoretical background. Useful to chemists, physicists, materials scientists, and engineers who are new to thermal analysis techniques, and to existing users of thermal analysis who wish expand their experience to new techniques and applications Topics covered include Differential Scanning Calorimetry and Differential Thermal Analysis (DSC/DTA), Thermogravimetry, Thermomechanical Analysis and Dilatometry, Dynamic Mechanical Analysis, Micro-Thermal Analysis, Hot Stage Microscopy, and Instrumentation. Written by experts in the various areas of thermal analysis Relevant and detailed experiments and examples follow each chapter.
Author: Hsing-Chi Lee
Publisher:
ISBN:
Category :
Languages : en
Pages : 246
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Book Description
Author: Bruce Linder Larson
Publisher:
ISBN:
Category : Lactation
Languages : en
Pages :
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Book Description
Author: William W. Christie
Publisher: Elsevier
ISBN: 1483152723
Category : Technology & Engineering
Languages : en
Pages : 461
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Book Description
Lipid Metabolism in Ruminant Animals is a nine-chapter book that first discusses the anatomy, physiology, and microbiology of the ruminant digestive tract. Subsequent chapters center on lipid metabolism in the rumen; digestion, absorption and transport of lipids in ruminant animals; the composition, structure and function of lipids in the tissues of ruminant animals; and the effects of diet and other factors on the lipid composition of ruminant tissues and milk. Other chapters focus on lipid metabolism in the mammary gland, adipose tissue, liver, and other selected tissues of ruminant animals.
