Fat profile of milk

It is related to the fat profile of milk of different domestic animals

1. MILK FAT By : VIPUL CHATURVEDI (BVSc.& AH. 3rd year ) Under the guidance of : Dr. SANJAY KUMAR BHARATI SIR Presenting at: LPT Dept. DUVASU, mathura

2. MILK : whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy milch animals, excluding that obtained within 15 days before or 5 days after parturition or such period may be necessary to render milk practically colostrum free and containing minimum prescribed % of fat and SNF. MILK COMPOSITION

3. Species Milk FAT % Cow 4.6 Buffalo 6.6 Sheep 8.6 Goat 4.5 Camel 3.1 Sow 4.8 Human 3.6

4. OIL IN WATER TYPE OF EMULSION ( serum )

5. Milk fat globules : Present as small globules protected by FGM Size ranges 0.1 - 22 micron Avg approx 2 to 5 micron Oil in water type emulsion Made up of app. Triglycerides  - 98% Phospholipids. - 0.2 to 1% Sterols - 0.2 to 0.4 % traces of fatty acids vit A,D,E,K and enzymes

6. FGM Contain Phospholipids ( lecithin, cephalins, sphingomyelin), gangliosides and proteins Prevent coalescing of fat globules Break after agitation

7. Density of fat globules Degree of compactness of fat globule in milk Largest particle in milk but also lightest Lowers density than serum , so rise to surface, cream is formed This density difference used to separate fat from whole milk fat like substances in milk : Phospholipids Cholesterol Fat soluble vitamins Carotenoids

8. Fatty acids in milk : More than 400 different fatty acids derived almost equally from 2 sources feed microbial activity Almost 70% of the fatty acids in milk is saturated 11% short-chain fatty acids, half butyric acid.  App 25%  mono-unsaturated 

9. 2.3% are poly-unsaturated with omega-6/omega-3 ( 2:3 ) 2.7% are trans fatty acids. Predominant fatty acids in bovine milk:- Oleic acid Palmitic acid Butyric acid Myristic acid Stearic acid

10. Detoriation of milk fat : Oxidation : metallic flavor Degradation: off flavor Lipolysis: rancid flavor Note: lecithin contributes to richness of flavor to milk, highly senstive to oxidative changes

11. Test of estimation of fat in milk Gerber method Principle Milk + H₂SO₄ + isoamyl alcohol Permitting dissolution of protein and release of fat Centrifuge the tubes Fat rise into the caliberated part of the tube measure at percentage Butyrometer tube

12. Among the world's best buffalo genetic resources available in India, 'Bhadawari' is better known for its milk fat percentage, recorded as high as 13%.

13. Thank you