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Journal articles on the topic 'Milk fat'

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Published: 4 June 2021

Last updated: 25 July 2025

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1

Banks, W. "Milk fat." International Journal of Dairy Technology 44, no. 2 (1991): 31–32. http://dx.doi.org/10.1111/j.1471-0307.1991.tb00628.x.

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2

Małkowska, M., B. Staniewski, and J. Ziajka. "Analyses of milk fat crystallization and milk fat fractions." International Journal of Food Properties 24, no. 1 (2021): 325–36. http://dx.doi.org/10.1080/10942912.2021.1878217.

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3

Ulberth, Franz. "Determination of butanoic acid in milk fat and fat mixtures containing milk fat." International Dairy Journal 7, no. 12 (1997): 799–803. http://dx.doi.org/10.1016/s0958-6946(98)00005-3.

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4

RAJAH, KANES K. "Milk fat developments." International Journal of Dairy Technology 47, no. 3 (1994): 81–83. http://dx.doi.org/10.1111/j.1471-0307.1994.tb01525.x.

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5

Svahn, Johan C. E., Irene E. M. Axelsson, and Niels C. R. Räihaä. "Macronutrient and Energy Intakes in Young Children Fed Milk Products Containing Different Quantities and Qualities of Fat and Protein." Journal of Pediatric Gastroenterology and Nutrition 29, no. 3 (1999): 273–81. http://dx.doi.org/10.1002/j.1536-4801.1999.tb02414.x.

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ABSTRACTBackground:Milk is the major source of protein and saturated fats in the diet after infancy. In the present study, the effects of different fat and protein quantity as well as fat quality in milk and dairy products on nutrient intake and growth in young children were determined.Methods:Thirty‐eight healthy children were randomly assigned to one of four feeding groups at 12 months of age: 1) Low‐fat milk (1.0 g fat/dl, 3.3 g protein/dl); 2) standard‐fat milk (3.5 g fat/dl, 3.3 g protein/dl); 3) partially vegetable fat and protein‐reduced milk (3.5 g fat/dl, 50% vegetable; 2.2 g protein/

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Svahn, Johan C. E., Franziska Feldl, Niels C. R. Räihä, Bertho Koletzko, and Irene E. M. Axelsson. "Fatty Acid Content of Plasma Lipid Fractions, Blood Lipids, and Apolipoproteins in Children Fed Milk Products Containing Different Quantity and Quality of Fat." Journal of Pediatric Gastroenterology and Nutrition 31, no. 2 (2000): 152–61. http://dx.doi.org/10.1002/j.1536-4801.2000.tb07081.x.

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ABSTRACTBackgroundDifferences in fatty acid content of plasma lipid fractions and serum lipid concentrations were investigated among young children fed different milk diets composed to achieve a recommended saturated fat intake.MethodsThirty‐eight healthy children were randomly assigned to one of four feeding groups at 12 months: 1) low‐fat milk (1.0 g/dL cow's milk fat); 2) standard‐fat milk (3.5 g/dL cow's milk fat); 3) partially vegetable fat milk (3.5 gtat/dL fat; 50% vegetable fat: rapeseed oil); and 4) full vegetable‐fat milk (3.5 gtat/dL fat; 100% vegetable fat: palm, coconut, and soy o

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7

Oravcová, M., M. Margetín, D. Peškovičová, et al. "Factors affecting ewe’s milk fat and protein content and relationships between milk yield and milk components." Czech Journal of Animal Science 52, No. 7 (2008): 189–98. http://dx.doi.org/10.17221/2274-cjas.

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Test-day records of purebred Tsigai, Improved Valachian and Lacaune ewes were used to analyse the effect of environmental factors on milk fat and protein content. There were 121 424 and 121 158 measurements of fat and protein content for Tsigai, 247 742 and 247 606 measurements of fat and protein content for Improved Valachian and 2 194 measurements of fat and protein content for Lacaune ewes lambing between 1995 and 2005. Overall means and standard deviations for fat and protein content were 7.77 &plusmn; 1.606% and 5.94 &plusmn; 0.690% for Tsigai, 7.48 &plusmn; 1.446% and 5.82 &a

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8

Schmelzer, J. M., and R. W. Hartel. "Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats." Journal of Dairy Science 84, no. 2 (2001): 332–44. http://dx.doi.org/10.3168/jds.s0022-0302(01)74482-7.

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9

CHEN, Z. Y., and W. W. NAWAR. "Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat." Journal of Food Science 56, no. 2 (1991): 398–401. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05289.x.

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10

Bauman, D. E., and J. M. Griinari. "Regulation and nutritional manipulation of milk fat: low-fat milk syndrome." Livestock Production Science 70, no. 1-2 (2001): 15–29. http://dx.doi.org/10.1016/s0301-6226(01)00195-6.

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11

Vanderhout, Shelley M., Clara Juando-Prats, Catherine S. Birken, Kevin E. Thorpe, and Jonathon L. Maguire. "A qualitative study to understand parent and physician perspectives about cow’s milk fat for children." Public Health Nutrition 22, no. 16 (2019): 3017–24. http://dx.doi.org/10.1017/s136898001900243x.

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AbstractObjective:Consensus guidelines recommend that children consume reduced-fat (0·1–2 %) cow’s milk at age 2 years to reduce the risk of obesity. Behaviours and perspectives of parents and physicians about cow’s milk fat for children are unknown. Objectives were to: (i) understand what cow’s milk fat recommendations physicians provide to 2-year-old children; (ii) assess the acceptability of reduced-fat v. whole cow’s milk in children’s diets by parents and physicians; and (iii) explore attitudes and perceptions about cow’s milk fat for children.Design:Online questionnaires and individual i

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12

Wiking, L., T. Larsen, and J. Sehested. "Transfer of Dietary Zinc and Fat to Milk—Evaluation of Milk Fat Quality, Milk Fat Precursors, and Mastitis Indicators." Journal of Dairy Science 91, no. 4 (2008): 1544–51. http://dx.doi.org/10.3168/jds.2007-0716.

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13

Smith, Erika B., David M. Barbano, Joanna M. Lynch, and J. Richard Fleming. "Effect of Infrared Analyzer Homogenization Efficiency on Linearity of Uncorrected Fat A and Fat B Signals." Journal of AOAC INTERNATIONAL 77, no. 2 (1994): 430–36. http://dx.doi.org/10.1093/jaoac/77.2.430.

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Abstract The objective of the survey was to determine if poor homogenizer performance causes nonlinear behavior of the uncorrected fat A or fat B signal that is not detected when an instrument’s residual nonlinearity is determined by using dilutions of homogenized milk instead of unhomogenized milk. Unhomogenized and homogenized (17238 kPa) portions of the same 6.1% fat milk were tested on 20 instruments to determine homogenization efficiency. Instruments with differences of ≥0.087% fat between homogenized and unhomogenized portions of the same milk had inefficient homogenization, on the basis

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STEGEMAN, GENE A., ROBERT J. BAER, DAVID J. SCHINGOETHE, and DAVID P. CASPER. "Influence of Milk Fat Higher in Unsaturated Fatty Acids on the Accuracy of Milk Fat Analyses by the Mid-Infrared Spectroscopic Method." Journal of Food Protection 54, no. 11 (1991): 890–93. http://dx.doi.org/10.4315/0362-028x-54.11.890.

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An experiment was conducted to investigate the reliability of milk fat measurement by the mid-infrared spectroscopic method when analyzing milk fat containing greater than normal amounts of unsaturated fatty acids. Sixteen mid-lactation Holstein cows were divided into four treatments including a control (C), control with bovine somatotropin (C+), bovine somatotropin and added dietary fat from sunflower seeds (Sun+), or bovine somatotropin and added dietary fat from safflower seeds (Saff+). Milks were sampled weekly for 16 weeks (n=256). Unsaturated fatty acid percentages in milk fat were 25.0,

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15

Felfoul, Imène, Salwa Bornaz, Wiem Belhadj Hmida, Ali Sahli, and Hamadi Attia. "Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties." Journal of Chemistry 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/732024.

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The objective of this paper was to study the effect of milk fat substitution by (W1/O/W2) multiple emulsions based on olive oil in comparison with full and low-fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enzymatic coagulation is realized. Drainage of renneted gels was followed by syneresis study and cheese yield. The comparison between the coagulation aptitude of low fat milk and milk-olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes fo

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16

Ye, Aiqian, Skelte G. Anema, and Harjinder Singh. "Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk." Journal of Dairy Research 75, no. 3 (2008): 347–53. http://dx.doi.org/10.1017/s0022029908003464.

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The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m−2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the conce

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17

Alfarraj, Bader A., Herve K. Sanghapi, Chet R. Bhatt, Fang Y. Yueh, and Jagdish P. Singh. "Qualitative Analysis of Dairy and Powder Milk Using Laser-Induced Breakdown Spectroscopy (LIBS)." Applied Spectroscopy 72, no. 1 (2017): 89–101. http://dx.doi.org/10.1177/0003702817733264.

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Laser-induced breakdown spectroscopy (LIBS) technique was used to compare various types of commercial milk products. Laser-induced breakdown spectroscopy spectra were investigated for the determination of the elemental composition of soy and rice milk powder, dairy milk, and lactose-free dairy milk. The analysis was performed using radiative transitions. Atomic emissions from Ca, K, Na, and Mg lines observed in LIBS spectra of dairy milk were compared. In addition, proteins and fat level in milks can be determined using molecular emissions such as CN bands. Ca concentrations were calculated to

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18

Smith, Erika B., David M. Barbano, Joanna M. Lynch, and J. Richard Fleming. "Effect of Infrared Analyzer Homogenization Efficiency on Repeatability of Uncorrected Fat A and Fat B Signals." Journal of AOAC INTERNATIONAL 77, no. 5 (1994): 1217–23. http://dx.doi.org/10.1093/jaoac/77.5.1217.

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Abstract Poor repeatability by infrared milk analyzers may be caused by inefficient homogenization as a result of light scattering and the Christiansen effect. The objectives of this study were to identify instruments with good and poor homogenization efficiency and to determine if a difference exists in repeatability performance between instruments with good vs poor homogenization efficiency. Unhomo-genized and homogenized portions of the same milk were tested 20 times consecutively on 22 instruments. An instrument was considered to have poor homogenization efficiency if the mean difference i

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Smith, Erika B., David M. Barbano, Joanna M. Lynch, and J. Richard Fleming. "Performance of Homogenizers in Infrared Milk Analyzers: A Survey." Journal of AOAC INTERNATIONAL 76, no. 5 (1993): 1033–41. http://dx.doi.org/10.1093/jaoac/76.5.1033.

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Abstract The objective of this survey was to determine if infrared milk analyzers can achieve a &lt;0.05% difference in fat test between unhomogenized and homogenized portions of the same milk, as stated in official methods. Two batches of pasteurized, unhomogenized milk (3 and 6% fat) were prepared from a single source of raw cream and skim. Homogenized milks were produced at 3 pressures: 0, 10342, and 17238 kPa. Pairs of unhomogenized and homogenized portions of the same milk were tested on 22 infrared analyzers. More instruments exceeded the 0.05% difference between homogenized and unho

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20

Fedosova, A. N., M. V. Kaledina, L. V. Donchenko, and I. A. Baidina. "Natural milk fat imitators." Dairy Industry, no. 5 (2022): 34–36. http://dx.doi.org/10.31515/1019-8946-2022-05-34-36.

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21

Nadeem, Muhammad. "Modification of Milk Fat." Biological Sciences - PJSIR 58, no. 3 (2015): 168–74. http://dx.doi.org/10.52763/pjsir.biol.sci.58.3.2015.168.174.

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The potential health benefits associated with the intake of unsaturated fatty acids for the reduction of bad LDL cholesterol has been scientifically proven. Concentration of unsaturated fatty acids in milk and dairy products can be increased by many ways, however, many of the modification strategies do not have any significant impact on the reduction of cholesterol from milk and milk prodcuts. The concentration of unsaturated fatty acids in milk fat can also be decreased by dry fraction, interesterification, transeterification etc. Milk products with higher magnitude of unsaturated fatty acids

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22

Bu, Lingguo, and Angel Marjanovich. "Percentages and Milk Fat." Mathematics Teaching in the Middle School 22, no. 8 (2017): 472–79. http://dx.doi.org/10.5951/mathteacmiddscho.22.8.0472.

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23

Dubik, Mike. "LOW-FAT MILK [letter]." Pediatric Annals 28, no. 7 (1999): 411–12. http://dx.doi.org/10.3928/0090-4481-19990701-04.

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24

Rudakov, O. B., I. A. Saranov, and I. O. Rudakov. "Bovine milk fat triglycerides." Milk branch magazine, no. 10 (September 20, 2024): 65–67. http://dx.doi.org/10.33465/2222-5455-2024-10-65-67.

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25

Fewtrell, Mary S. "Milk Fat Globule Membrane." Journal of Pediatric Gastroenterology and Nutrition 60, no. 3 (2015): 290–91. http://dx.doi.org/10.1097/mpg.0000000000000685.

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26

Purnell, B. A. "PHYSIOLOGY: Reduced-Fat Milk." Science 299, no. 5604 (2003): 167a—167. http://dx.doi.org/10.1126/science.299.5604.167a.

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27

KANNO, CHOEMON. "Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules." Journal of Food Science 54, no. 6 (1989): 1534–39. http://dx.doi.org/10.1111/j.1365-2621.1989.tb05153.x.

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28

Andrade, Elisa Helena Paz, Leorges Moraes da Fonseca, Marcelo Resende de Souza, Cláudia Freire de Andrade Morais Penna, Mônica Maria Oliveira Pinho Cerqueira, and Mônica de Oliveira Leite. "Fat content in fermented milk beverages: determination by the Gerber method." Semina: Ciências Agrárias 43, no. 1 (2022): 441–48. http://dx.doi.org/10.5433/1679-0359.2022v43n1p441.

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Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. S

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Huston, Gail E., and Stuart Patton. "Membrane Distribution in Human Milks Throughout Lactation as Revealed by Phospholipid and Cholesterol Analyses." Journal of Pediatric Gastroenterology and Nutrition 5, no. 4 (1986): 602–7. http://dx.doi.org/10.1002/j.1536-4801.1986.tb09138.x.

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SummaryMembrane distribution in human milk was investigated. Milk samples from six women taken at intervals throughout 9 months of lactation were fractionated into fat globules, skim milk, fluff, and cells. These fractions and the intact milks were analyzed for protein, total lipid, and membrane material as revealed by phos‐pholipid and cholesterol contents. All fractions showed initial levels of membrane that dropped by 1 month and then remained relatively unchanged thereafter. Total lipid (fat globules) in the milks was the primary factor determining membrane content. Distribution of membran

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Clarke, Timothy. "A reference milk system for instrumental measurement of milk fat and protein." Journal of Dairy Research 55, no. 3 (1988): 355–60. http://dx.doi.org/10.1017/s0022029900028612.

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SummaryA reference milk system (Clarke system) using primary reference milks made from preserved natural bovine milks (PNM) and standard reconstituted milk (SRM) has been developed to enable accurate calibration of milk analysing instruments. The PNM have values of 2, 3, 4, 5 and 6% fat and 3·5, 2·7, 3·4, 4·2 and 3·3% protein respectively and can be stored for 4 months without detectable change in fat or protein content. The above reference milk system utilizes SRM as a secondary reference milk to enable regular checking of the stability of the instrument calibration during routine testing (e.

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TURGUT, Ali Osman, Erman GÜLENDAĞ, Davut KOCA, and Sefa ÜNER. "Milk Composition Traits of Hamdani Crossbreed Sheep Raised Under Extensive Management." ISPEC Journal of Agricultural Sciences 7, no. 2 (2023): 271–79. https://doi.org/10.5281/zenodo.8020354.

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This study aimed to reveal the milk composition traits of Hamdani crossbred sheep raised under extensive con0ditions. A total of 96 sheep milk samples were collected during early lactation stage. Mean values for milk fat (%), solid non-fat (SNF) (%), protein (%), lactose (%), salt (%) and pH, conductivity (mS cm<sup>-1</sup>), freezing point (⸰C) and density (kg m<sup>-3</sup>) in Hamdani crossbreed sheep were determined as 7.49±0.15, 8.69±0.08, 4.13±0.04, 3.89±0.04, 0.62±0.01, 6.93±0.04, 4.05±0.07, -0.5±0.01, 1.027.84±0.38 respect

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32

Allison, Riley, and Jonathon Maguire. "‘MILK VOLUME, MILK FAT AND CHILDHOOD FRACTURE RISK." Paediatrics & Child Health 23, suppl_1 (2018): e12-e12. http://dx.doi.org/10.1093/pch/pxy054.030.

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Abstract BACKGROUND Children who do not consume cow’s milk have been associated with an increased risk of fracture. Cow’s milk is consumed by most North American children yet the relationships between the volume of cow’s milk consumed, the fat content of cow’s milk and childhood fracture risk are unclear. OBJECTIVES The primary objective was to evaluate whether volume of cow’s milk consumed between ages 1 - 3 was associated with fracture between ages 3 - 10. Secondary objectives explored whether milk-fat consumed between ages 1 - 3 was associated with fracture between ages 3 - 10 and whether m

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Snoj, Tomaz, Gregor Majdic, Silvestra Kobal, Monika Zuzek та Nina Cebulj-Kadunc. "Estrone, 17β-estradiol and progesterone concentrations in processed milk with different fat contents". Veterinarski glasnik 71, № 1 (2017): 35–43. http://dx.doi.org/10.2298/vetgl170324006s.

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Introduction. The aim of this study was to determine estrone (E1), 17?-estradiol (E2) and progesterone (P4) concentrations in processed milk with different fat contents and to compare the concentrations of these hormones in commercial ultrahigh temperature (UHT) processed milk and commercial pasteurized milk. Materials and Methods. Commercial milks with different fat contents (UHT 0.5 %, UHT 1.5 %, UHT 3.5 % and pasteurized 3.5 % (10 samples of each type of milk)) were purchased in local stores. E1, E2 and P4 concentrations were determined by commercial ELISA kits. Results and Conclusions. E1

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34

Bovenhuis, H., M. H. P. W. Visker, and A. Lundén. "Selection for milk fat and milk protein composition." Advances in Animal Biosciences 4, no. 3 (2013): 612–17. http://dx.doi.org/10.1017/s2040470013000174.

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The suitability of milk for specific dairy products might be improved by changing milk fat or milk protein composition. In the RobustMilk project, we showed that milk fat composition is determined by genetic factors. In addition, recent studies indicate that milk protein composition is strongly affected by genetic factors. This suggests that there are opportunities to change milk composition by means of selective breeding. Traditional selection is based on large-scale phenotyping and not all analytical methods are suited for this purpose. The RobustMilk project team has shown that several fatt

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O'Mahony, James A., Mark AE Auty, and Paul LH McSweeney. "The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions." Journal of Dairy Research 72, no. 3 (2005): 338–48. http://dx.doi.org/10.1017/s0022029905001044.

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A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3·45, 4·68 and 3·58 μm, respectively. The maximum in storage modulus (index of firmness) decreased with increasing fat globule size for rennet-induced gels formed from SFG, LFG or CTRL milks. Miniature (20 g) Cheddar cheeses were manufactured using each of the 3 milks. There were no significant (P>0·05) differences in the pH, moisture and fat in d

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KANNO, CHOEMON, YUTAKA SHIMOMURA, and ETSUKO TAKANO. "Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane." Journal of Food Science 56, no. 5 (1991): 1219–23. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04738.x.

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Auldist, Martin J., Keith A. Johnston, Nicola J. White, W. Paul Fitzsimons, and Michael J. Boland. "A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows." Journal of Dairy Research 71, no. 1 (2004): 51–57. http://dx.doi.org/10.1017/s0022029903006575.

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Twenty-nine multiparous cows of each of the Jersey and Friesian breeds, all κ-casein AB phenotype, were grazed together and managed identically. On three occasions during 10 d in spring (early lactation), milk was collected from all cows at four consecutive milkings and bulked according to breed. On a separate occasion, milk samples were also collected from each cow at consecutive a.m. and p.m. milkings to form one daily sample per cow. The bulked milks (800–1000 l per breed on each occasion) were standardized to a protein[ratio ]fat (P[ratio ]F) ratio of 0·80, and 350 l from each breed was ma

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McCarthy, K. S., K. Lopetcharat, and M. A. Drake. "Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk." Journal of Dairy Science 100, no. 3 (2017): 1702–11. http://dx.doi.org/10.3168/jds.2016-11417.

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O’Donnell, Joseph A. "Milk Fat Technologies and Markets: A Summary of the Wisconsin Milk Marketing Board 1988 Milk Fat Roundtable." Journal of Dairy Science 72, no. 11 (1989): 3109–15. http://dx.doi.org/10.3168/jds.s0022-0302(89)79465-0.

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40

Lefier, Dominique, Remy Grappin, and Sylvie Pochet. "Determination of Fat, Protein, and Lactose in Raw Milk by Fourier Transform Infrared Spectroscopy and by Analysis with a Conventional Filter-Based Milk Analyzer." Journal of AOAC INTERNATIONAL 79, no. 3 (1996): 711–17. http://dx.doi.org/10.1093/jaoac/79.3.711.

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Abstract The accuracy of fat, crude protein (CP), true protein (TP), and lactose determinations of raw milk by Fourier transform infrared (FTIR) spectroscopy and by analysis with a conventional filter-based milk analyzer was assessed in 6 trials performed over a 10-month period. At each trial, 30 bulk milk samples collected from 15 European countries and 11 reconstituted milks made from raw milk components were analyzed. When calibrations were performed with reconstituted milks at each trial, accuracy standard deviations for fat, CP, TP, and lactose were, respectively, 0.050,0.048,0.035, and 0

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41

Jatandeep, Singh Sangha. "Effect of estrogen and progesterone from cattle milk: Reason of early puberty in Female human." Science World a Monthly e Magazine 3, no. 6 (2023): 920–25. https://doi.org/10.5281/zenodo.7995459.

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  To Read the full Article, Download from the main website www.thescienceworld.net Milk contains a variety of essential minerals, including calcium, protein, and vitamin D. Many people believe that it is necessary for a balanced diet. Others, however, have a number of reasons why they choose not to consume it. Milk and milk products come from a range of animals, including cows, sheep, camels, goats, and others. All of the following are appropriate milk substitutes: soy milk, almond milk, flax milk, coconut milk, and hemp milk. The customer and the type of milk they drink determine how hea

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SOMMERFELDT, J. L., and R. J. BAER. "Variability of Milk Components in 1705 Herds." Journal of Food Protection 49, no. 9 (1986): 729–33. http://dx.doi.org/10.4315/0362-028x-49.9.729.

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Biweekly herd milk samples collected for a 1-year period (January 1, 1984 to December 31, 1984) from 1705 herds in eastern South Dakota, western Minnesota and northwestern Iowa were analyzed to evaluate milk components as factors considered in milk pricing programs. The average composition was 3.71% fat, 8.64% solids-not-fat (SNF), 3.28% protein, 12.35% total solids (TS) and 1.8 × 105 CFU/ml (aerobic plate count). Fat was the most variable (8.4% coefficient of variation) milk component, followed by protein, TS and SNF (6.3, 4.1 and 3.4% coefficient of variation, respectively). The concentratio

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Tucker, Larry A. "Milk Fat Intake and Telomere Length in U.S. Women and Men: The Role of the Milk Fat Fraction." Oxidative Medicine and Cellular Longevity 2019 (October 28, 2019): 1–12. http://dx.doi.org/10.1155/2019/1574021.

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The associations between milk intake frequency and milk fat consumption and telomere length, an index of biological aging, were studied using an NHANES sample of 5,834 U.S. adults and a cross-sectional design. The milk consumption variables were assessed with the NHANES Diet Behavior and Nutrition questionnaire. The quantitative polymerase chain reaction method was used to measure leukocyte telomere length. Results showed that milk consumption frequency was not related to telomere length; however, there was a strong association between milk fat intake and telomere length. With the sample delim

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Bagel, Arthur, and Delphine Sergentet. "Shiga Toxin-Producing Escherichia coli and Milk Fat Globules." Microorganisms 10, no. 3 (2022): 496. http://dx.doi.org/10.3390/microorganisms10030496.

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Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally

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&NA;. "Regulation of Milk Fat Synthesis." Journal of Pediatric Gastroenterology and Nutrition 8, no. 4 (1989): 426–29. http://dx.doi.org/10.1097/00005176-198905000-00002.

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Jensen, Robert G., Ann M. Ferris, and Carol J. Lammi-Keefe. "The Composition of Milk Fat." Journal of Dairy Science 74, no. 9 (1991): 3228–43. http://dx.doi.org/10.3168/jds.s0022-0302(91)78509-3.

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Bagga, Nitasha, Harshvardhan Mantry, Akhil Maheshwari, Md Mozibur Rahman, Adrianna Frydrysiak-Brzozowska, and Jargalsaikhan Badarch. "Milk Fat Globules: 2024 Updates." Newborn 3, no. 1 (2024): 19–37. http://dx.doi.org/10.5005/jp-journals-11002-0085.

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Agyare, Anita Nkansah, and Qi Liang. "Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids." Journal of Functional Foods 83 (August 2021): 104404. http://dx.doi.org/10.1016/j.jff.2021.104404.

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Lopez, C., F. Lavigne, P. Lesieur, C. Bourgaux, and M. Ollivon. "Thermal and Structural Behavior of Milk Fat. 1. Unstable Species of Anhydrous Milk Fat." Journal of Dairy Science 84, no. 4 (2001): 756–66. http://dx.doi.org/10.3168/jds.s0022-0302(01)74531-6.

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Gama, M. A. S., P. C. Garnsworthy, J. M. Griinari, et al. "Diet-induced milk fat depression: Association with changes in milk fatty acid composition and fluidity of milk fat." Livestock Science 115, no. 2-3 (2008): 319–31. http://dx.doi.org/10.1016/j.livsci.2007.08.006.

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