What are the minor components of milk, particularly phospholipids and cholesterol, and their significance?
Understand the Problem
The question is likely focused on understanding the minor components of milk, particularly phospholipids and cholesterol, and their roles. It addresses the types of phospholipids present in milk and details about their functions and characteristics.
Answer
Milk's minor components: phospholipids stabilize emulsions; cholesterol in membranes and SNF.
The minor components of milk include phospholipids like lecithin, cephalin, and sphingomyelin, which stabilize milk fat emulsions, and cholesterol, which is present in the fat globule membrane and solid non-fat (SNF) portion.
Answer for screen readers
The minor components of milk include phospholipids like lecithin, cephalin, and sphingomyelin, which stabilize milk fat emulsions, and cholesterol, which is present in the fat globule membrane and solid non-fat (SNF) portion.
More Information
Phospholipids serve as emulsifying agents, preventing the coalescence of milk fat. Cholesterol contributes to the structural integrity of the fat globule membrane.
Tips
Misidentifying the role of phospholipids can lead to misunderstanding their importance in milk stability.
Sources
- Phospholipids in Milk Fat: Composition, Biological ... - PubMed Central - pmc.ncbi.nlm.nih.gov
- Milk Lipids - an overview | ScienceDirect Topics - sciencedirect.com
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