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United States Department of Agriculture

Agricultural Research Service

Title: Milk lipids

Author
item Tunick, Michael

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 4, 2010
Publication Date: October 25, 2010
Citation: Tunick, M.H. 2010. Milk lipids. In: Sikorski, Z.E. and Kolakowska, A., Editors. Chemical, Biological, and Functional Aspects of Food Lipids. 2nd edition. Boca Raton, FL: CRC Press. p. 313-325.

Technical Abstract: Milk fat conveys a number of desirable qualities to food, and various lipid components contribute to human nutrition and health. Over 96% of milk lipids consist of triacylglycerols, which contain a variety of fatty acids. Di- and monoacylglycerols, free fatty acids, sterols, and phospho-, glyco-, and ether lipids are also present, and all affect physicochemical properties and functional attributes. The present work reviews these aspects of bovine milk lipids.

Last Modified: 9/10/2014
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