16 Questions
What is the significance of lipids in milk?
They impart physical, organoleptic, and nutritional properties to dairy products
Why have nutritionists advised against consumption of milk fat?
As a result of its content in saturated fatty acids and cholesterol
What are some of the lipid compounds reported to be present in milk fat?
Butyric acid and conjugated linolenic acid (CLA)
What do studies focus on in order to enhance the positive effects of consuming lipid compounds in milk?
Isolation of these compounds to be used as functional ingredients
What is the commercial application of lipid compounds found in milk fat?
To develop functional foods to promote human health and diseases prevention
Why are many studies focused on obtaining natural enrichment dairy products?
To enhance the positive effects of consuming lipid compounds in milk
What is the main health beneficial component of milk fat globule membrane (MFGM)?
Cholesterolemia-lowering factor
Which type of milk has a higher percentage of medium-chain triacylglycerides (TAG) and a lower proportion of long chain TAG?
Sheep's milk
What is the effect of triacylglycerides (TAG) comprising saturated fatty acids with 6-10 carbons?
All of the above
Which enzyme selectively hydrolyzes triacylglycerides (TAG) at the sn-1 and sn-3 positions?
Lipase
What is the main characteristic of the fatty acid distribution in the triacylglycerides (TAG)?
Species-specific and nonrandom distribution
Why is the position of C16:0 in the triacylglycerides (TAG) important?
It ensures high absorbability of calcium in milk
What is the composition of milk fat in terms of carbon atoms?
Mainly even number of carbon atoms
What are the main components present in fat globules in milk?
(TAG), phospholipids, and glycoproteins
What is the approximate size of fat globules in sheep milk?
$3 μm$
What percentage of total milk fat volume does the milk fat globule membrane (MFGM) represent?
1%
Explore the properties and significance of bioactive milk lipids as well as the impact of saturated fatty acids and cholesterol. Delve into the nutritional and organoleptic properties they impart to dairy products, and the evolving recommendations from nutritionists.
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