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    Standart Laboratory Analysis of Milk and Dairy Products

    : Laboratory Analysis of Milk and Dairy Products
    : Pdf
    : C. T. Deibel, R. H. Deibel

    Laboratory Analysis of Milk and Dairy Products

    COMPOSITIONAL TESTS

    Fat Content


    The fat content of milk and some other dairy products is economically important as it can determine price. In years past, it was the determinant; however, in current times other factors including nutritional considerations have come into play. The fat content in milk ranges from 2.5 to 6.0%, with a mean percentage of 4.0. The fat occurs as a globule encased in a membrane. The globules are suspended as an oil-
    in-water emulsion which can be disrupted by shaking or other mechanical means. The membrane encasing the fat globules consists of a lipid bilayer membrane similar to the apical membrane of epithelial cells.

    Chemically, fats consist of a glycerol backbone to which three fatty acids are esterified (Fig. 23.1). The fatty acids vary in chain length and degree of unsaturation. The major fatty acids in milk are palmatic (25%), Oleic (20%), with steric and myristic making up about 10% each. Small amounts of butyric acid are also present (known to cause a “vomit-like” odor) and can contribute to a rancid flavor when it is
    cleaved from the glycerol backbone by the action of an inherent lipase enzyme in the milk, or by microbial activity.

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    Konu Çiğdem Coşkun tarafından (15-02-2016 Saat 19:01 ) değiştirilmiştir.

    •    Alt 06-02-2007'den beri

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