HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Bitman, J. Articles by Wood, D. L. Search for Related Content PubMed PubMed Citation Articles by Bitman, J. Articles by Wood, D. L.

Changes in Milk Fat Phospholipids During Lactation

Milk Secretion and Mastitis Laboratory, Livestock and Poultry, Sciences Institute, US Department of Agriculture, ARS, Beltsville, MD 20705

Changes in lipid composition were studied in milk obtained on postpartum d 3 (colostrum), 7, 42, and 180 from 12 Holstein cows. Triglycerides, 96 to 97% of total lipids, were relatively constant during lactation. Phospholipids and cholesterol declined with advancing lactation. Concentrations of the fatty acids synthesized within the mammary gland, C_10:0 to C_16:0, increased about 50% from 7 to 42 d of lactation. During this period, compensatory decreases were observed in C_18:1. The phospholipids were separated into five major classes: sphingomyelin, phosphatidyl choline, serine, inositol, and ethanolamine for fatty acid analysis. The changes that occurred in milk total fatty acids were reflected in phosphatidyl phospholipid fatty acid composition: an increase in medium-chain fatty acids and a decrease in polyunsaturated fatty acids of 18, 20, and 22 carbon atom chain length as lactation progressed. These changes are consistent with the theory that milk phospholipids are synthesized de novo entirely in the mammary gland.

This article has been cited by other articles:

				F. Glasser, M. Doreau, A. Ferlay, and Y. Chilliard Technical Note: Estimation of Milk Fatty Acid Yield from Milk Fat Data J Dairy Sci, May 1, 2007; 90(5): 2302 - 2304. [Abstract] [Full Text] [PDF]

				E. L. F. Graves, A. D. Beaulieu, and J. K. Drackley Factors Affecting the Concentration of Sphingomyelin in Bovine Milk J Dairy Sci, February 1, 2007; 90(2): 706 - 715. [Abstract] [Full Text] [PDF]

				H. M. Lilbaek, M. L. Broe, E. Hoier, T. M. Fatum, R. Ipsen, and N. K. Sorensen Improving the yield of Mozzarella cheese by phospholipase treatment of milk. J Dairy Sci, November 1, 2006; 89(11): 4114 - 4125. [Abstract] [Full Text] [PDF]

				S. Jinjarak, A. Olabi, R. Jimenez-Flores, and J. H. Walker Sensory, functional, and analytical comparisons of whey butter with other butters. J Dairy Sci, July 1, 2006; 89(7): 2428 - 2440. [Abstract] [Full Text] [PDF]

				S. Jinjarak, A. Olabi, R. Jimenez-Flores, I. Sodini, and J. H. Walker Sensory evaluation of whey and sweet cream buttermilk. J Dairy Sci, July 1, 2006; 89(7): 2441 - 2450. [Abstract] [Full Text] [PDF]