Milk Fat Composition

Study Notes

Unsaturated fatty acids, such as linoleic-oleic lenolenic acid, determine the natural properties of milk fat.
Glycerides containing volatile fatty acids make up 12.8% of milk fat glycerides and play a major role in the flavors of some dairy products.
Glycerides of non-volatile fatty acids have a great relationship with the extent of hardness or fluidity of milk fat and thus the texture of the resulting butter.
Glycerides of unsaturated fatty acids play a major role in the strength of preservation of fatty milk products and the extent of their hardness.

Half of the fatty acids are found in liquid form at normal room temperature.
Non-volatile fatty acids are insoluble in water.
Glycerides containing volatile fatty acids make up 16% of milk fat glycerides.
Unsaturated acids represent 43% of the fatty acids included in the composition of milk fat.
The liquidity point of milk fat is an unstable characteristic that ranges between 25-33 °C, determining its technological characteristics.

The sex of the animal affects milk fat composition, with Jersey animals having more volatile acids and a higher percentage of solid fatty acids.
Milk season also affects milk fat composition, with the percentage of butyric acid increasing at the beginning of the milking season and decreasing gradually with the progression of the milking season.

The layering method of cream formation depends on the difference in density between fat (0.91-0.93) and milk (1.035-1.040).
Fat granules rise to the surface, forming a layer known as the cream layer, due to the difference in density or specific weight of milk fat and whey.
The speed of ascent of fat granules is directly proportional to their size, and an adhesive substance called aglutinin helps to increase the speed of ascent.

The whipping process begins after adding a colorant to the cream in the buttermilk.
The mixing process involves continuous stirring of the cream, allowing fat granules to collide and gather together, forming butter granules.
The mixing process should be run slowly at first, with gradual increase in speed, and removal of formed gases every few cycles.

Adding water to the curdled milk makes the scum granules appear, and the process is stopped when the temperature reaches 118 °C.
Signs of complete ghee formation include a change in color of non-fat solid particles, a special smell, and the formation of labeling foams.
The heating process should be terminated when the ghee reaches the required degree of levelness to avoid undesirable changes in color and taste.

Utensils should be clean, free of old ghee, odor, and heavy metals, and sterile and dry to prevent spoilage.
The utensils should be filled to the end to expel air and prevent oxidation.
Closing the utensils tightly prevents air from leaking in.
Antioxidants, such as safflower powder, fenugreek flour, carob, and soybeans, can be added to prolong the preservation period of ghee.

Cheese is one of the most important dairy products in the world, with its manufacturing dating back to 4000 years.
Cheese originated in Asia and was introduced to Europe by people displaced from Asia.
The Romans introduced cheese to England.