Milk: quality of milk and dairy products - fat globules

5 important questions on Milk: quality of milk and dairy products - fat globules

Fat globules consist mainly of:

Triglycerides (fatty acids)

What size rangnes are there for fat globules and what are most common?

Ranging from 4 to 18 c-atoms
C14, C16 and C18 are most common

What makes milk more fluid?

One enzyme turns strearic acid innto oleic acid -> the acid becomes unsaturated -> more fluid milk
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What does feeding grass change in milk composition?

Feeding grass increases omega 3 contents of the milk

What stabilizes fat globules?

A membrane surrounding the globule, trilayer.
a double layer on the outside is cell wall, made by mammary gland of the cow (contains proteins and enzymes)

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