Bioactive Milk Lipids: Properties and Impacts

What is the main reason nutritionists have advised against consumption of milk fat?

Which lipid compounds have been reported to exert important biological activities in milk fat?

What is the commercial application of the lipid compounds found in milk fat?

What are the focus of many studies related to the lipid compounds in milk fat?

Which component of milk fat has been reported to be a constituent of the milk fat globule membrane?

What are the most important components of milk in terms of physical, organoleptic, and nutritional properties?

What is the main health beneficial component of milk fat globule membrane (MFGM)?

What is the approximate average diameter of fat globules in cow milk?

What is the percentage of TAG in sheep and goat’s milk compared to cow’s milk?

What is the unique position of C16:0 in the TAG molecule and why is it significant?

What is the main reason for the interest in the biological effects of the position occupied by individual fatty acids on the TAG molecule and the lipoprotein metabolism?

What percentage of the milk fat consists of about 400 different fatty acids?

What type of fatty acids are mostly found in milk fat?

Which vitamins are carried by milk lipids?

What is the structure and composition of the milk fat globule membrane (MFGM) similar to?