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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
14/05/2004 |
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Data da última atualização: |
29/08/2023 |
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Autoria: |
HILLBRICK, G.; AUGUSTIN, M. A. |
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Título: |
Milkfat characteristics and functionality: opportunities for improvement. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
The Australian Journal of Dairy Technology, v. 57, n. 1, p. 45-51, 2002. |
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Idioma: |
Inglês |
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Conteúdo: |
Manipulation of the composition of milkfat has the potential to improve the nutritional properties and physical functionality of milkfat and its acceptability in the market. The modifications that have been targeted from a nutritional perspective have included: (a) reducing the ratio of saturated to unsaturated fatty acids; (b) increasing the level of omega-3 polyunsaturated fatty acids; and (c) increasing the content of conjugated linoleic acid. From a physical functionality viewpoint, the outcome targeted has been an improvement in the spreadabillty of butter by aitering milkfat composition to reduce the hardness of milkfat. Both on-farm strategies and the application of appropriate post-farm processing technologies may be used to alter the milkfat composition to enhance its nutritional image and its physical functionality for a range of product applications. However, changes in milkfat composition that are desirable for a specific nutritional purpose or for one type of milk-based product may not meet ail the desirable requirements of another milkfat or dairy product. Further-more, modification of the milkfat composition can also have an influence on the processing characteristics of milk and the quality of finished dairy products. It is essential ta substantiate the benefits of speciflc target nutritional or physical functionality outcomes before the introduction of breeding goats. altered milk production systems or post-farm processing operations to manipulate milkfat composition. This paper reviews the variation in milkfat characteristics and the strategies that have been used to modify milkfat composition to achieve milkfat with altered nutritional and physical functional properties. MenosManipulation of the composition of milkfat has the potential to improve the nutritional properties and physical functionality of milkfat and its acceptability in the market. The modifications that have been targeted from a nutritional perspective have included: (a) reducing the ratio of saturated to unsaturated fatty acids; (b) increasing the level of omega-3 polyunsaturated fatty acids; and (c) increasing the content of conjugated linoleic acid. From a physical functionality viewpoint, the outcome targeted has been an improvement in the spreadabillty of butter by aitering milkfat composition to reduce the hardness of milkfat. Both on-farm strategies and the application of appropriate post-farm processing technologies may be used to alter the milkfat composition to enhance its nutritional image and its physical functionality for a range of product applications. However, changes in milkfat composition that are desirable for a specific nutritional purpose or for one type of milk-based product may not meet ail the desirable requirements of another milkfat or dairy product. Further-more, modification of the milkfat composition can also have an influence on the processing characteristics of milk and the quality of finished dairy products. It is essential ta substantiate the benefits of speciflc target nutritional or physical functionality outcomes before the introduction of breeding goats. altered milk production systems or post-farm processing operations to manipulate milkfat co... Mostrar Tudo |
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Palavras-Chave: |
Composição química láctea. |
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Thesagro: |
Gordura; Leite. |
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Thesaurus Nal: |
Conjugated linoleic acid; Food technology; Milk fat; Milk fatty acids; Omega-3 fatty acids. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02401naa a2200229 a 4500
001 1530467
005 2023-08-29
008 2002 bl uuuu u00u1 u #d
100 1 $aHILLBRICK, G.
245 $aMilkfat characteristics and functionality$bopportunities for improvement.$h[electronic resource]
260 $c2002
520 $aManipulation of the composition of milkfat has the potential to improve the nutritional properties and physical functionality of milkfat and its acceptability in the market. The modifications that have been targeted from a nutritional perspective have included: (a) reducing the ratio of saturated to unsaturated fatty acids; (b) increasing the level of omega-3 polyunsaturated fatty acids; and (c) increasing the content of conjugated linoleic acid. From a physical functionality viewpoint, the outcome targeted has been an improvement in the spreadabillty of butter by aitering milkfat composition to reduce the hardness of milkfat. Both on-farm strategies and the application of appropriate post-farm processing technologies may be used to alter the milkfat composition to enhance its nutritional image and its physical functionality for a range of product applications. However, changes in milkfat composition that are desirable for a specific nutritional purpose or for one type of milk-based product may not meet ail the desirable requirements of another milkfat or dairy product. Further-more, modification of the milkfat composition can also have an influence on the processing characteristics of milk and the quality of finished dairy products. It is essential ta substantiate the benefits of speciflc target nutritional or physical functionality outcomes before the introduction of breeding goats. altered milk production systems or post-farm processing operations to manipulate milkfat composition. This paper reviews the variation in milkfat characteristics and the strategies that have been used to modify milkfat composition to achieve milkfat with altered nutritional and physical functional properties.
650 $aConjugated linoleic acid
650 $aFood technology
650 $aMilk fat
650 $aMilk fatty acids
650 $aOmega-3 fatty acids
650 $aGordura
650 $aLeite
653 $aComposição química láctea
700 1 $aAUGUSTIN, M. A.
773 $tThe Australian Journal of Dairy Technology$gv. 57, n. 1, p. 45-51, 2002.
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| 1. |  | MORAIS, A. C.; ROSENTHAL, A.; TIBURSKI, J.; MARTINS, T.; DELIZA, R.; ELISA FERREIRA; AUGUSTIN, M. A.; JULIANO, P. Functional non-fermented whey-grape juice beverage as an alternative for whey utilization. In: INTERNATIONAL ISEKI_FOOD CONFERENCE, 4., 2016, Vienna, Austria. Responsible research and innovation in the food value chain: book of abstracts. Austria: ISEKI-Food Association, 2016. #292. p. 269| Tipo: Resumo em Anais de Congresso |
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