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Preparation and Applications of Milk Polar Lipids/MFGM

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Dairy Fat Products and Functionality

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Abstract

Milk fat is a mosaic encompassing a large variety of chemically different compounds including tri-glycerides (TG), di- glycerides (DG), and mono-glycerides (MG), cholesterol and cholesterol esters, free fatty acids (FA), glycolipids and phospholipids (PLs) (Jensen, 2002; Pimentel, Gomes, Pintado, et al., 2016). This diversity in lipid species owes to the complexity of the milk fat fraction within the whole milk matrix. A more simplistic categorisation of these different milk fat compounds is based on their individual polarity, i.e. polar or non-polar. Polar lipids are essential for the emulsification of fat in milk (Contarini & Povolo, 2013). PLs constitute the polar lipid fraction and while only accounting for between 0.2% and 1.0% of the total milk lipids (Lopez, 2011) they make a major functional contribution through their inherent ability to emulsify/stabilise the fat in milk.

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Authors and Affiliations

  1. Teagasc Food Research Centre, Moorepark, Fermoy, Co, Cork, Ireland

    Kate M. Barry & Philip M. Kelly

  2. Department of Psychiatry, University College Cork, Cork, Ireland

    Kate M. Barry & Timothy G. Dinan

  3. Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland

    Timothy G. Dinan

Authors
  1. Kate M. Barry
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  2. Timothy G. Dinan
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  3. Philip M. Kelly
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Editors and Affiliations

  1. School of Science, College of Science Engineering and Health, RMIT University, Melbourne, VIC, Australia

    Tuyen Truong

  2. INRAE, French National Research Institute for Agriculture, Food & Environment, Research Unit BIA, Nantes, France

    Christelle Lopez

  3. ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Bhesh Bhandari

  4. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Sangeeta Prakash

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Barry, K.M., Dinan, T.G., Kelly, P.M. (2020). Preparation and Applications of Milk Polar Lipids/MFGM. In: Truong, T., Lopez, C., Bhandari, B., Prakash, S. (eds) Dairy Fat Products and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-41661-4_4

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