Year: 2002
Type: review
Abstract: Data from recent publications on bovine milk lipids are presented and discussed.This includes extraction of lipids, triacylglycerols, phospholipids, other complex lipids, sterols, isoflavones, and fatty acids.Improved gas-liquid and high performance liquid chromatography were used.Data on the trans and cis isomers of fatty acid and of conjugated linoleic acids are given, and the analyses are described.Papers about the lipids in milks and dairy products from the United States are few; where with the exception of trans-fatty acid isomers and conjugated linoleic acids, almost no research has been reported.(Key words: milk lipid, method) Abbreviation key: Ag-HPLC = silver-ion HPLC, Ag-TLC = argentation TLC, Ag-TLC/GLC = argentation TLC/GLC, BO = butter oil, C = cholesterol, CLA = conjugated linoleic acid, CN = carbon number, CVD = cardiovascular disease, DAG = diacylglycerol, FA = fatty acid, FAIPE = fatty acid isopropyl ester, FAME = fatty acid methyl ester, GDIa = disialoganglioside Ia, GD Ib = disialoganglioside Ib, GD 2 = disialoganglioside 2, GD 3 = disialoganglioside 3, GL = glycosphingolipid, GLC-MS = GLC mass spectrometry, GM 1 = monosialoganglioside 1, GM 2 = monosialoganglioside 2, GM 3 = monosialoganglioside 3, GT = triasialoganglioside, LDL = low density lipoprotein, MF = milk fat, MFD = MF-depressing diet, ML = milk lipids, MLGM = milk lipid globule membrane, PL = phospholipid, PUFA = polyunsaturated FA, RA = rumenic acid, RP-HPLC = reversed-phase HPLC, RPLC = reversed-phase liquid chromatography, SFC = supercritical fluid chromatography, TAG = triacylglycerol, TG = triglyceride.
Source: Journal of Dairy Science
Author: Robert G. Jensen
Institution: University of Connecticut
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W1975522965