SpringerLink
Log in

Composition and Structure of Bovine Milk Lipids

  • Chapter
Advanced Dairy Chemistry Volume 2 Lipids

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Bibliography

  • Alston-Mills, B.P. 1995. Comparative analysis of non-human milks. C. Comparative analysis of milks used for human consumption. In: Handbook of Milk Composition (R.G. Jensen, ed.), pp. 828–855, Academic Press, San Diego, CA.

    Google Scholar 

  • Andreotti, G., Lamanna, R., Trivellone, E., Motta, A. 2002. 13C NMR spectra of TAG: An easy way to distinguish milks from different animal species. J. Am. Chem. Soc., 79, 123–127.

    Article  CAS  Google Scholar 

  • Auldist, M.J., Walsh, B.J., Thomson, N.A. 1998. Seasonal and lactational influences on bovine milk composition in New Zealand. J. Dairy Res., 65, 401–411.

    Article  CAS  Google Scholar 

  • Barron, L.J.R., Hierro, M.T.G., Santa-Maria, G. 1990. HPLC and GC analysis of the triglyceride composition of bovine, ovine and caprine milk fat. J. Dairy Res., 57, 517–526.

    CAS  Google Scholar 

  • Bauman, D.E., Baumgard, L.H., Corl, B.A., Griinari, J.M. 1999. Biosynthesis of conjugated linoleic acid in ruminants. Proc. Am. Soc. Anim. Sci., 1999. Avaliable at http://www.asas.org/jas/symposia/proceedings/0937.pdf

    Google Scholar 

  • Beaulieu, A.D., Palmquist, D.L. 1995. Differential effects of high fat diets on fatty acid composition in milk of Jersey and Holstein cows. J. Dairy Sci., 78, 1336–1344.

    CAS  Google Scholar 

  • Bendall, J.G. 2001. Aroma compounds of fresh milk from New Zealand cows fed different diets. J. Agric. Food. Chem., 49, 4825–4832.

    Article  CAS  Google Scholar 

  • Bernassi, R., 1963. Sulla composizione del grasso de lette di Pecora. II. Latte, 36, 468–470.

    Google Scholar 

  • Bitman, J., Wood, D.L. 1990. Changes in milk phospholipids during lactation. J. Dairy Sci., 73, 1208–1216.

    CAS  Google Scholar 

  • Bode, L., Beermann, C., Mank, M., Kohn, G., Boehm, G. 2004. Human and bovine gangliosides differ in their fatty acid composition. J. Nutr., 134, 3016–3020.

    CAS  Google Scholar 

  • Brechany, E.Y., Christie, W.W. 1992. Identification of the saturated oxo fatty acids in cheese. J. Dairy Res., 59, 57–64.

    CAS  Google Scholar 

  • Breckenridge, W.C., Kuksis, A. 1968. Structure of bovine milk fat triglycerides. I. Short and medium chain lengths. Lipids, 3, 291–300.

    Article  CAS  Google Scholar 

  • Breckenridge, W.C., Kuksis, A. 1969. Structure of bovine milk fat triglycerides. II. Long chain lengths. Lipids, 4, 197–204.

    Article  CAS  Google Scholar 

  • Breckenridge, W.C., Marai, L., Kuksis, A. 1969. Triglyceride structure of human milk fat. Can. J. Biochem., 47, 761–769.

    CAS  Google Scholar 

  • Buss, D.H., Jackson, P.A., Scuffam, D. 1984. Composition of butters on sale in Britain. J. Dairy. Res., 51, 637–641.

    CAS  Google Scholar 

  • Byrdwell, W.C. 2001. Atmospheric pressure chemical ionization mass spectrometry for analysis of lipids. Lipids, 36, 327–345.

    Article  CAS  Google Scholar 

  • Chen, S., Bobe, G., Zimmerman, S., Hammond, E.G., Luhman, C.M., Boylston, T.D., Freeman, A.E., Beitz, D.C. 2004. Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. J. Agric. Food Chem., 52, 3422–3428.

    Article  CAS  Google Scholar 

  • Chen, Z.Y., Nawar, W.W. 1991. Prooxidation and antioxidative effects of phospholipids in milk fat. J. Am. Oil Chem. Soc., 68, 938–940.

    CAS  Google Scholar 

  • Christie, W.W. 1978. The composition, structure and function of lipids in the tissues of ruminant animals. Prog. Lipid Res., 17, 111–205.

    CAS  Google Scholar 

  • Christie, W.W. 1995. Composition and structure of milk lipids. In, Advanced Dairy Chemistry. 2: Lipids. 2nd edn, (P.F. Fox, ed.), pp. 1–36, Chapman and Hall, London.

    Google Scholar 

  • Christie, W.W., Clapperton, J.L. 1982. Structures of the triglycerides of cows’ milk, fortified milks (including infant formulae), and human milk. J. Soc. Dairy Technol., 35, 22–24.

    CAS  Google Scholar 

  • Christie, W.W., Moore, J.H. 1970. A comparison of the structures of triglycerides from various pig tissues. Biochim. Biophys. Acta, 210, 46–56.

    CAS  Google Scholar 

  • Christie, W.W., Noble, R.C., Davies, C. 1987. Phospholipids in milk and dairy products. J. Soc. Dairy Technol., 40, 10–12.

    CAS  Google Scholar 

  • Creamer, L.K., MacGibbon, A.K.H. 1996. Some recent advances in the basic chemistry of milk proteins and lipids. Int. Dairy J., 6, 539–568.

    Article  CAS  Google Scholar 

  • Currie, G.J., Kallio, H. 1993. Triacylglycerols of human milk: rapid analysis by ammonia negative ion tandem mass spectrometry. Lipids, 28, 217–221.

    Article  CAS  Google Scholar 

  • Deeth, H.C. 1997. The role of the phospholipids in the stability of milk fat globules. Aust. J. Dairy Technol., 52, 44–46.

    CAS  Google Scholar 

  • Elagamy, E.I. 2003. Properties of milk and milk fats from species other than cow. In, Oils and Fats Volume 3-Dairy Fats (B. Rossell, ed.), pp. 27–65, Leatherhead International Ltd, Leatherhead, UK.

    Google Scholar 

  • European Commission. 1999. Reference method for the detection of foreign fats in milk fat by gas chromatographic analysis of triglycerides — revision 1. Commission Regulation (EC) No 2771/1999 Annex II. Official Journal of the European Communities L 333/23.

    Google Scholar 

  • Fagan, P., Wijesundera, C. 2004. Liquid chromatographic analysis of milk phospholipids with on-line pre-concentration. J. Chrom. A, 1054, 241–249.

    Article  CAS  Google Scholar 

  • Fontecha, J. Diaz, V. Fraga, M.J., Juarez, M. 1998. Triglyceride analysis by gas chromatography in assessment of authentic goat milk fat. J. Am. Oil Chem. Soc., 75, 1893–1896.

    CAS  Google Scholar 

  • Glass, R.L., Troolin, H.A., Jenness, R. 1967. Comparative biochemical studies of milk — IV. Constituent fatty acids of milk fats. Comp. Biochem. Physiol., 22, 415–425.

    Article  CAS  Google Scholar 

  • Gnan, S.O., Sheriha, A.M. 1981. Composition of Libyan camel’s milk. Aust. J. Dairy Technol., 41, 33–35.

    Google Scholar 

  • Goudjil, H., Fontecha, J., Fraga, M.J., Jurez, M. 2003. TAG composition of ewe’s milk fat. Detection of foreign fats. J. Am. Oil Chem. Soc., 80, 219–222.

    Article  CAS  Google Scholar 

  • Gresti, J., Bugaut, M., Maniogui, C., Bezard, J. 1993. Composition of molecular species of triacylglycerols in bovine milk fat. J. Dairy Sci., 76, 1850–1869.

    Article  CAS  Google Scholar 

  • Grummer, R.R. 1991. Effect of feed on the composition of milk fat. J. Dairy Sci., 74, 3244–3257.

    CAS  Google Scholar 

  • Ha, Y.L., Grimm, N.K. Pariza, M.W. 1987. Anticarcinogens from fried ground beef: heat altered derivatives of linoleic acid. Carcinogenesis. 8, 1881–1887.

    Article  CAS  Google Scholar 

  • Haroon, Y., Shearer, M.J., Rahim, S., Gunn, W.G., McEnery, G., Barkhan, P. 1982. The content of phylloquinone (vitamin K1) in human milk, cow’s milk and infant formula foods determined by high-performance liquid chromatography. J. Nutr., 112, 1105–1117.

    CAS  Google Scholar 

  • Hawke, J.C., Taylor, M.W. 1995. Influence of nutritional factors on the yield, composition and physical properties of milk fat. In, Advanced Dairy Chemistry. 2: Lipids. 2nd edn (P.F. Fox, ed.), pp. 37–88, Chapman and Hall, London.

    Google Scholar 

  • Hebeisen, D.F., Hoeflin, F., Reusch, H.P., Junker, E., Lauterburg, B.H. 1993. Increased concentrations of omega-3 fatty acids in milk and platelet rich plasma of grass-fed cows. Int. J. Vitam. Nutr. Res., 63, 229–233.

    CAS  Google Scholar 

  • Huang, T.C., Kuksis, A. 1967. A comparative study of the lipids of globular membrane and fat core and of the milk serum of cows. Lipids, 2, 453–470.

    Article  CAS  Google Scholar 

  • Huyghebaert, A., Hendrickx, H. 1971. Studies on Belgian butterfat 3. The fatty acid composition. Milchwissenschaft, 26, 613–617.

    CAS  Google Scholar 

  • IDF 1986. Production and utilisation of ewe’s and goat’s milk. Bulletin No. 202/1986, International Dairy Federation, Brussels.

    Google Scholar 

  • IDF 1996. Production and utilisation of ewe’s and goat’s milk. Proceedings of the IDF/CIRVAL seminar, Crete (Greece) October 1995, International Dairy Federation, Brussels.

    Google Scholar 

  • IDF 2002. Milk fat — determination of the fatty acid composition by gas-liquid chromatography. Standard 184 (ISO 15885), International Dairy Federation, Brussels.

    Google Scholar 

  • Iverson, J.L., Sheppard, A.J. 1986. Determination of fatty acids in butterfat using temperature programmed gas chromatography of the butyl esters. Food Chem., 21, 223–234.

    Article  CAS  Google Scholar 

  • Iverson, S.J., Oftedal, O.T. 1995. Comparative analysis of non-human milks. A. Philogenetic and ecological variation in the fatty acid composition of milks, in, Handbook of Milk Composition (R.G. Jensen, ed.), pp. 789–827, Academic Press, San Diego, CA.

    Google Scholar 

  • Iverson, S.J., Arnould, J.P.Y., Boyd, I.L. 1997. Milk fatty acid signatures indicate both major and minor shifts in diet of lactating Antarctic fur seals. Can. J. Zool., 75, 188–197.

    Google Scholar 

  • Jenkins, T.C. 1993. Lipid metabolism in the rumen. J. Dairy Sci., 76, 3851–3863.

    Article  CAS  Google Scholar 

  • Jenness, R. 1974. The composition of milk. In, Lactation. III, (B.L. Larson, V.R. Smith, eds.), pp. 3–107, Academic Press, New York.

    Google Scholar 

  • Jenness, R., Sloan, R.E. 1970. The composition of milks of various species: a review. Dairy Sci Abstr., 32, 599–612.

    Google Scholar 

  • Jensen, R.G. 1988. The Lipids of Human Milk, CRC Press, Boca Raton, Florida.

    Google Scholar 

  • Jensen, R.G. 2000. Fatty acids in milk and dairy products. In, Fatty Acids in Foods and their Health Implications. 2nd edn (C.K. Chow, ed.), pp. 109–123, Marcel Dekker Inc., New York, NY.

    Google Scholar 

  • Jensen, R.G. 2002. The composition of bovine milk lipids: January 1995 to December 2000. J. Dairy Sci., 85, 295–350.

    Article  CAS  Google Scholar 

  • Jensen, R.G., Clark, R.W. 1988. Lipid composition and properties. In, Fundamentals of Dairy Chemistry, 3rd edn (N.P. Wong, R. Jenness, M. Keeney, E.H. Marth, eds.), pp. 171–213, Van Nostrand, New York.

    Google Scholar 

  • Jensen, R.G., Newberg, D.S. 1995. Milk Lipids B. Bovine milk lipids. In, Handbook of Milk Composition (R.G. Jensen, ed.), pp. 543–575, Academic Press, San Diego, CA.

    Google Scholar 

  • Jensen, R.G., Bitman, J., Carlson, S.E., Couch, S.C., Hamosh, M., Newberg, D.S. 1995. Milk lipids A. Human milk lipids. In, Handbook of Milk Composition (R.G. Jensen, ed.), pp. 495–542, Academic Press, San Diego, CA.

    Google Scholar 

  • Jensen, S.K., Nielsen, K.N. 1996. Tocopherols, retinol, β-carotene, and fatty acids in the globule membrane and fat globule core in cows’ milk. J. Dairy Res., 63, 566–574.

    Google Scholar 

  • Kalo, P., Kemppinen, A., Ollilainen, V., Kuksis, A. 2004. Regiospecific determination of shortchain triacylglycerols in butterfat by normal-phase HPLC with on-line electrospray-tandem mass spectrometry. Lipids, 39, 915–928.

    Article  CAS  Google Scholar 

  • Karlsson, A.A., Mitchelsen, P., Odham, G. 1998. Molecular species of sphingomyelin: determination by HPLC/MS with electrospray and HPLC/MS/MS with atmospheric pressure chemical ionization. J. Mass Spectrom., 33, 1192–1198.

    Article  CAS  Google Scholar 

  • Kataoka, K., Nakae, T. 1973. Comparative studies of milk constituents of various mammals in Japan. VIII. Comparison in phospholipids composition of the milk from various mammals. Japan. J. Dairy Sci., 22, 137–142.

    Google Scholar 

  • Keenan, T.W., Dylewski, D.P. 1995. Intracellular origin of milk lipid globules and the nature and structure of the milk lipid globule membrane. In, Advanced Dairy Chemistry. 2: Lipids. 2nd edn (P.F. Fox, ed.), pp. 89–130, Chapman and Hall, London.

    Google Scholar 

  • Kerwin, J.L., Tuininga, A.R., Ericsson, L.H. 1994. Identification of molecular species of glycerophospholipids and sphingomyelin using electrospray mass spectrometry. J. Lipid Res., 35, 1102–1114.

    CAS  Google Scholar 

  • Kinsella, J.E., Houghton, G. 1975. Phospholipids and fat secreation by cows on normal and low fiber diets: lactational trends. J. Dairy Sci., 58, 1288–1293.

    Article  CAS  Google Scholar 

  • Kuksis, A., Marai, L., Myher, J.J. 1973. Triglyceride structure of milk fats. J. Am. Oil. Chem. Soc., 50, 193–201.

    CAS  Google Scholar 

  • Laakso, P., Kallio, H. 1993. Triacylglycerols of winter butterfat containing configurational isomers of monoenoic fatty acyl residues. I. Disaturated monoenoic triacylglycerols. J. Am. Oil Chem. Soc., 70, 1161–1171.

    Article  CAS  Google Scholar 

  • Laakso, P., Manninen, P. 1997. Identification of milk fat triacylglycerols by capillary supercritical fluid chromatography-atmospheric pressure chemical ionization mass spectrometry. Lipids, 32, 1285–1295.

    Article  CAS  Google Scholar 

  • Lindmark-Mansson, H., Fonden, R., Pettersson, H-E. 2003. Composition of Swedish dairy milk. Int. Dairy J., 13, 409–425.

    Article  CAS  Google Scholar 

  • Lok, C.M. 1979. Identification of chiral diacylglycerols in fresh milk fat. Receuil, J. Roy. Neth. Chem. Soc., 98, 92–95.

    Google Scholar 

  • MacGibbon, A.K.H. 1988. Thermal analysis of milkfat and butter. Chemistry in New Zealand. 52, 59

    Google Scholar 

  • MacGibbon, A.K.H., McLennan, W.D. 1987. Hardness of New Zealand patted butter: seasonal and regional variations. N.Z. J. Dairy Sci. Technol., 22, 143–156.

    Google Scholar 

  • MAFF 1999, Nutrient analysis of other milks and creams. In, Archive — food surveillance information sheets, Number 178 May 1999, U.K. Food Standards Agency. Available at http://archive.food.gov.uk/maff/archive/food/infsheet/1999/no178/178milk.htm

    Google Scholar 

  • Martin, M-J., Martin-Sosa, S., Hueso, P. 2001. Bovine milk gangliosides: Changes in ceramide moiety with stage of lacation. Lipids. 36, 291–298.

    Article  CAS  Google Scholar 

  • McBean, L.D., Speckmann, E.W. 1988. Nutritive value of dairy foods in, Fundamentals of Dairy Chemistry. 3rd edn (N.P. Wong, R. Jenness, M. Keeney, E.H. Marth, eds.), pp. 343–407, Van Nostrand, New York.

    Google Scholar 

  • Mellies, M.J., Ishikawa, T.T., Gartside, P., Burton, K., MacGee, J., Allen, K., Steiner, P.M., Brady, D., Glueck, C.J. 1978. Effects of varying maternal dietary cholesterol and phytosterol in lactating women and their infants. Am. J. Clin. Nutr., 31, 1347–1354.

    CAS  Google Scholar 

  • Mensink, R.P., Katan, M.B. 1993. Trans monounsaturated fatty acid in nutrition and their impact on serum lipoprotein levels. Prog. Lipid Res., 32, 111–122.

    Article  CAS  Google Scholar 

  • Mincione, B., Spagna Musso, S., De Franciscus, G. 1977. Studies on the different species. Sterol content of cow’s milk. Milchwissenschaft, 32, 599–603.

    CAS  Google Scholar 

  • Moore, J.H., Christie, W.W. 1979. Lipid metabolism in the mammary gland of ruminant animals. Prog. Lipid Res., 17, 347–395.

    CAS  Google Scholar 

  • Morrison, W.R. 1968. The distribution of phospholipids in some mammalian milks. Lipids, 3, 101–103.

    Article  CAS  Google Scholar 

  • Morrison, W.R. 1970. Milk lipids. In, Topics in Lipid Chemistry-I, (F.D. Gunstone, ed.), pp. 51–106, Logos Press, London.

    Google Scholar 

  • Morrison, W.R., Smith, L.M. 1967. Fatty acid composition of milk phospholipids. II. Sheep, Indian buffalo and human milks. Lipids, 2, 178–182.

    Article  CAS  Google Scholar 

  • Morrison, W.R., Jack, E.L., Smith, L.M. 1965. Fatty acids of bovine milk glycolipids and phospholipids and their specific distribution in the diacylglycero-phospholipids. J. Am. Oil Chem. Soc., 42, 1142–1147.

    CAS  Google Scholar 

  • Mottram, H.R., Evershed, R.P. 2001. Elucidation of the composition of bovine milk fat triacylglycerols using high-performance liquid chromatography-atmospheric pressure chemical ionisation mass spectroscopy. J. Chromatogr. A., 926, 239–253.

    Article  CAS  Google Scholar 

  • Mulder, H., Walstra, P. 1974. The Milk Fat Globule. Commonwealth Agriculture Bureaux. Farnham Royal, Bucks.

    Google Scholar 

  • Muuse, B.G., Werdmuller, G.A., Geerts, J.P., De Knegt, R.J. 1986. Fatty acid profile of Dutch butterfat. Neth. Milk Dairy J., 40, 189–201.

    CAS  Google Scholar 

  • Myher, J.J., Kuksis, A. 1995. Electrospray-MS for lipid identification. Inform., 6, 1068–1071.

    Google Scholar 

  • Myher, J.J., Kuksis, A., Marai, L., Sandra, P. 1988. Identification of the more complex triacylglycerols in bovine milk fat by GC-MS using polar capillary columns. J. Chromatogr., 452, 93–118.

    Article  CAS  Google Scholar 

  • Myher, J.J., Kuksis, A., Marai, L. 1993. Identification of the less common isologous short-chain triacylglycerols in the most volatile 2.5% molecular distillate of butter oil. J. Am. Oil Chem. Soc., 70, 1183–1191.

    Article  CAS  Google Scholar 

  • Noble, R.C. 1978. Digestion, absorption and transport of lipids in ruminant animals. Prog. Lipid Res., 17, 55–91.

    CAS  Google Scholar 

  • Norris, C.S., Fong, B.Y., de Bueger, N., MacGibbon, A.K.H. 2003. Phospholipids in dairy products: milkfat globule membrane from milk and colostrum. Aust. J. Dairy Technol., 58, 200.

    Google Scholar 

  • Nyberg, L. 1995. Sphingomyelin from bovine milk. In, Phospholipids: Characterization, Metabolism, and Novel Biological Applications. (G. Cevc and F. Paltauf, eds.), pp. 120–125, Am. Oil Chem. Soc. Press, Champaign, IL.

    Google Scholar 

  • O’Connor, T.P., O’Brien, N.M. 1995. Lipid oxidation. In, Advanced Dairy Chemistry. 2: Lipids. 2nd edn (P.F. Fox, ed.), pp. 309–347, Chapman and Hall, London.

    Google Scholar 

  • Oftedal O.T., Iverson, S.J. 1995. Comparative analysis of non-human milks. A. phytogenetic variation in gross composition of milks. In, Handbook of Milk Composition (R.G. Jensen, ed.), pp. 749–789, Academic Press, San Diego, CA.

    Google Scholar 

  • Pan, X.L., Izumi, T. 2000. variations in the ganglioside compositions of human milk, cow’s milk and infant formula. Early Hum. Dev., 57, 25–31.

    Article  CAS  Google Scholar 

  • Parodi, P.W. 1977. Conjugated octadecadienoic acids of milk fat. J. Dairy Sci., 60, 1150–1153.

    Article  Google Scholar 

  • Parodi, P.W. 1979. Stereospecific distribution of fatty acids in bovine milk fat triglycerides. J. Dairy Res., 46, 75–81.

    Article  CAS  Google Scholar 

  • Parodi, P.W. 1980. Separation of milk fat triglycerides into classes by silver ion adsorption thin-layer chromatography. Austr. J. Dairy Technol. 35, 17–22.

    CAS  Google Scholar 

  • Parodi, P.W. 1982. Positional distribution of fatty acids in the triglyceride classes of milk fat. J. Dairy Res., 49, 73–81.

    CAS  Google Scholar 

  • Parodi, P.W. 1999. Conjugated linoleic acid and other anticarcinogenic agents of milk fat. J. Dairy Sci., 82, 1339–1349.

    CAS  Google Scholar 

  • Parodi, P.W. 2004. Milk fat in human nutrition. Aust. J. Dairy Technol., 59, 3–59.

    CAS  Google Scholar 

  • Patton, S., Keenan, T.W. 1971. The relationship of milk phospholipids to membranes of the secretory cell. Lipids, 6, 58–61.

    Article  CAS  Google Scholar 

  • Patton, S., Jensen, R.G. 1976. Biomedical Aspects of Lactation. Pergamon, New York.

    Google Scholar 

  • Pitas, R.E., Sampugna, J., Jensen, R.G. 1967. Triglyceride structure of cows’ milk fat. I. Preliminary observations on the fatty acid composition of positions 1, 2 and 3. J. Dairy Sci., 50, 1332–1336.

    Article  CAS  Google Scholar 

  • Posati, L.P., Orr, M.L. 1976. Composition of foods. Dairy and Egg products. USDA-ARS, Consumer and Food Economics Inst., Agric. Handbook, Washington D.C. No. 8-1, pp. 77–109.

    Google Scholar 

  • Precht, D. 1992. Detection of foreign fat mixtures in milk fat. II. Quantitative evaluation of foreign fat mixtures. Z. Lebens. Unters. Forsch., 194, 107–114.

    Article  CAS  Google Scholar 

  • Precht, D., Frede, E. 1994. Determination of the solid fat content in milk fat by gas chromatographic triglyceride analysis. Fett Wiss. Technol., 96, 324–330.

    Article  CAS  Google Scholar 

  • Precht, D., Molkentin, J. 1996. Rapid analysis of the trans-octadecenoic acid in milk fat. Int. Dairy J., 6, 791–809.

    Article  CAS  Google Scholar 

  • Precht, D., Molkentin, J. 1997. Trans-geometrical and positional isomers of linoleic acid including conjugated linoleic acid (CLA) in German milk and vegetable fats. Fett/Lipid., 99, 319–326.

    Article  CAS  Google Scholar 

  • Precht, D., Molkentin, J. 2000. Trans unsaturated fatty acids in bovine milk fat and dairy products. Eur. J. Lipid Sci. Technol., 102, 635–639.

    Article  CAS  Google Scholar 

  • Precht, D., Molkentin, J., Wolff, R.L. 2001. Comparative studies on individual isomeric 18:1 acids in cow, goat, and ewe milk fats. Lipids, 36, 827–832.

    Article  CAS  Google Scholar 

  • Puente, R., Garcia-Pardo, L-A., Hueso, P. 1992. Gangliosides in bovine milk: Changes in content and distribution of individual ganglioside levels during lactation. Biol. Chem. Hoppe-Seyer., 373, 283–288.

    CAS  Google Scholar 

  • Ramos, M., Juarez, M. 1986. Chromatographic, electrophoretic and immunological methods for detecting mixtures of milks from different species. In, Production and Utilisation of Ewe’s and Goat’s Milk. International Dairy Federation Bulletin No. 202/1986, International Dairy Federation, Brussels. pp. 175–187.

    Google Scholar 

  • Ramstedt, B., Leppimaki, P., Axberg, M., Slotte, J.P. 1999. Analysis of natural and synthetic sphingomyelins using high-performance thin-layer chromatography. Eur. J. Biochem., 266, 997–1002.

    Article  CAS  Google Scholar 

  • Ratnayake, W.M.N., Pelletier, G. 1992. Positional and geometric isomers of linoleic acid in partially hydrogenated oils. J. Am. Oil Chem. Soc., 69, 95–105.

    Article  CAS  Google Scholar 

  • Robinson, N.P., MacGibbon, A.K.H. 1998. The composition of New Zealand milk fat triacylglycerols by reversed-phase high-performance liquid chromatography. J. Am. Oil Chem. Soc., 75, 993–999.

    CAS  Google Scholar 

  • Robinson, N.P., MacGibbon, A.K.H. 2000. Determination of the conjugated linoleic acid containing triacylglycerols in New Zealand milk fat. Lipids, 35, 789–796.

    Article  CAS  Google Scholar 

  • Rombault, R., Camp, J.V., Dewettinck, K. 2005. Analysis of phospho-and sphingolipids in dairy products by a new HPLC method. J. Dairy Sci., 88, 482–488.

    Google Scholar 

  • Ruiz-Sala, P., Hierro, M.T.G., Martinez-Castro, I., Santa-Maria, G. 1996. Triglyceride composition of ewe, cow and goat milk fat. J. Amer. Oil Chem. Soc., 73, 283–293.

    Article  CAS  Google Scholar 

  • Russell, C.E., Gray, I.K. 1979. The cholesterol content of dairy products. N.Z. J. Dairy Sci. Technol., 14, 281–289.

    CAS  Google Scholar 

  • Schieberle, P., Gassenmeier, K., Guth, H. Sen, A., Grosch, W. 1993. Character impact odour compounds of different kinds of butter. Lebensm.-Wiss. U. Technol., 26, 347–356.

    Article  CAS  Google Scholar 

  • Siek, T.J., Albin, J.A., Sather, L.A., Lindsay, R.C. 1969. Taste thresholds of butter volatiles in deodourized butter oil medium. J. Food Sci., 34, 265–267.

    Article  CAS  Google Scholar 

  • Spanos, G.A., Schwartz, S.J., van Breemen, R.B., Huang, C.-H. 1995. High-performance liquid chromatography with light-scattering detection and desorption chemical-ionization tandem mass spectrometry of milk fat triacylglycerols. Lipids, 30, 85–90.

    Article  CAS  Google Scholar 

  • Taylor, M.W., Hawke, J.C. 1975a. The triacylglycerol compositions of bovine milkfats. N.Z. J. Dairy Sci. Technol., 10, 40–48.

    CAS  Google Scholar 

  • Taylor, M.W., Hawke, J.C. 1975b. Structural analysis of the triacylglycerols of bovine milkfats. N.Z. J. Dairy Sci. Technol., 10, 49–57.

    CAS  Google Scholar 

  • Urbach, G. 1979. The flavour of milk fat. In, Proceedings of milk fat symposium, Dairy Research Laboratory, CSIRO, 10 October 1979, pp. 18–27. CSIRO, Australia.

    Google Scholar 

  • Vanhoutte, B. and Huyghebaert, A. 2003. Chemical properties of milk fat, in, Oils and Fats, Volume 3 — Dairy Fats, (B. Rossell, ed.), pp. 67–98, Leatherhead International Ltd, Leatherhead, UK.

    Google Scholar 

  • Vesper, H., Schmelz, E.-M., Nikolova-Karakashian, M.N., Dillehay, D.L., Lynch, D.V., Merrill, A.H. Jr. 1999. Sphingolipids in food and the emerging importance of sphingolipids to nutrition. J. Nutr., 129, 1239–1250.

    CAS  Google Scholar 

  • Walstra, P., Jenness, R. 1984. Dairy Chemistry and Physics, pp. 58–97, John Wiley, New York.

    Google Scholar 

  • Weihrauch, J.L. 1974. Trace constituents in milk fat. Lipids, 9, 883–890.

    Article  CAS  Google Scholar 

  • Widder, S., Sen, A., Grosch, W. 1991. Changes in the flavour of butter oil during storage — Identification of potent odorants. Z. Lebens. Unters. Forsch., 193, 32–35.

    Article  CAS  Google Scholar 

  • Winkelman, A.M., Johnson, D.L., MacGibbon, A.K.H. 1999. Estimation of heritabilities and correlations associated with milk color and traits. J. Dairy Sci., 82, 215–224.

    Article  CAS  Google Scholar 

  • Wolff, R.L., Bayard, C.C., Fabien, R.J. 1995. Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis on trans-18:1 acids: Application to the study of seasonal variations in French butters. J. Am. Oil Chem. Soc., 72, 1471–1483.

    Article  CAS  Google Scholar 

  • Zegarska, Z. 2003. Milk Lipids, In, Chemical and Functional Properties of Food Lipids; (Z.E. Sikorski and A. Kolakowska, eds.), pp. 265–277, CRC Press, Boca Raton, FL.

    Google Scholar 

  • Zegarska, Z., Jaworski, J., Paszczyk, B., Charkiewicz, J., Borejszo, Z. 2001. Fatty acid composition with emphasis on trans C18:1 isomers of milk fat from lowland black-and-white and polish red cows. Pol. J. Food Nutr. Sci., 10/51, 41–44.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Fonterra Co-Operative Group Ltd., Dairy Farm Road, Private Bag 11029, Palmerston North, New Zealand

    A. K. H. MacGibbon

  2. Institute of Food Nutrition and Human Health, Massey University, PO Box 11222, Palmerston North, New Zealand

    M. W. Taylor

Authors
  1. A. K. H. MacGibbon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. W. Taylor
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. University College Cork, Ireland

    P. F. Fox  & P. L. H. McSweeney  & 

Rights and permissions

Reprints and permissions

Copyright information

© 2006 Springer Science+Business Media, Inc.

About this chapter

Cite this chapter

MacGibbon, A.K.H., Taylor, M.W. (2006). Composition and Structure of Bovine Milk Lipids. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry Volume 2 Lipids. Springer, Boston, MA. https://doi.org/10.1007/0-387-28813-9_1

Download citation

Publish with us

Policies and ethics

Search

Navigation