Introduction

Milk is the liquid food secreted by the mammary

gland for the nourishment of the newly born, containing
water,fat,protein,lactose and minerals.
Milk contains on an average 87 % water ,3.9% fat ,4.9%
lactose,3.5% protein and 0.7% minerals ,vitamins and other
minor constituents.
According to PFA Rules (1976)

Milk Type Fat SNF

Cow milk 3.5% Not less than

8.5%
Buffalo milk 6% Not less than
9%

Milk fat (Lipids)

Lipids are one of the large group of organic compounds.
Bulk of the fat in milk exists in the form of smallI
globules: app. 2 to 5 micron size
Oil in water type emulsion

Bloor (1943) characterized lipids as;

1) Insoluble in water but soluble in fat solvents such as
ether,chloroform,benzene
2) Actual or potential esters of fatty acids
3) Utilizable by living organismns Oumng of ma

o0 OWater

ilk Buter
oil-in- water emulsion (water-in- oil emulsio
 Lipids in milk provide a major source of energy
Energy value : Milk fat - 9.3 C/g

Essential structural components for the newborn

all mammalian species.
Plays significantrole in - Nutritive value,
- Flavour,
- Physical properties of milk

and

milk products.
It imparts a softbody ,smooth texture and rich taste
to dairy products

Fat content in milk of various species

Species Fat ( %)
Cow 4.6

Buffalo 6.6

Goat 4.5

Sheep 6.0

Human 3.6

Elephant 19.6

Porpoise 45.8

Camel 3.1
Fat content in different milk products
Milk Products Fat content (%)

Special milks
1. Standardized milk 4.5

2.Recombined milk 3.0

3.Toned milk 3.0

4.Double toned milk 1.5

5.Flavoured milk drink 1-2

Milk Products
1. Cream not less than 25

2.Indian butter 80.2

3. Butter oil 99.5-99.8

*
Ice 10
4.Ice cream: Economy cream

*Good average Ice cream 12

5.Cheddar cheese 33.8

Milk products Fat content (%)

6. Condensed milk 9.0

7. Skim sweetened condensed .5
milk
8. Dried milk /Milk Powder
Not less than 26
.Whole milkPowder
Skim milk Powder Not more than 1.5

5.3
Buttermilk Powder (Sweet)
(Sour) 5.7

Cream powder 65.0

Butter powder 81.98

mix Powder 25.0-29.0
Ice cream

Shrikhand Powder 22.9- 32.8

Channa Powder 41.6

Khoa Powder 33.8

9.Infant milk foods 18.0-28.0

Milk products Fat contents (%)

Indian milk Products

.Kheer 7.83
.Khoa Pindi 21-26
Dhap 20-23
Danedar 20-25

Khurchan 23.6

Rabri 20

Dahi 5-8

Paneer - Cow 13.5

Buffalo 13.1

Channa 24.8-29.6

Ghee 99-99.5
Lassi 0.8

Fat globule
Skim milk

Classification of lipids

Simple Compound
Lipids lipids
1.Triglycerides
(Fats and Oils) HLPhospholipids

2.Waxes
2.Glycolipids

3.Sterols
 Simple lipids
Simple lipids are the esters of fatty acids with various
alcohols.
Natural fats / Triglycerides: Accounting for 97-98% of
the total lipids in many species
Formed by the esterification of the hydroxyl groups of
glycerol with the fatty acids.
HO-C-R HC-0--R
Hc-OH
OH
HO-C-R C--R
Properties of Triglvcerides- #C-OH
HO-R Hy-0--R

Colourless,Odourless,tasteless Glycerol 3 Fatty Acids

Specific gravity -less than 1 Trglyceride
Oils ( unsaturated fatty acids) are liquid and fats
(saturated fatty acids) are solid at room temp
Storage form of energy in adipose tissue
Hydrolyzed by Lipase

Waxes
They are esters of higher fatty acids with higher mono
hydroxy aliphatic alcohols ( Cety alcohol)
Have very long straight chain of 60-100 C atoms.
They can take up water without getting dissloving in it.

Used as:
1.Prepration of cosmetics,
2.Polishes,lubricants and candles

cOATALR
 Compound lipids
Phospholipids:
They are lipids which contain phosphorus present as esterified
phosphoric acid.
in and
naturally in- All living cells, particularly
nerve
Occur
brain tissues and egg yolk.
Phospholipids in milk -3 types

1.Lecithin
2.Cephalin
3. Sphingomyelin
(App. Ratio of 9:5:1)

Functions of Phospholipids:

Components of cell membrane, mitochondrial membrane

and lipoproteins
Participate in lipid absorption
Play important role in blood coagulation
Act as cofactor for the activity of lipoprotein lipase.
Lecithin- good emulsifying agent & responsible for rich
flavour of butter milk and dairy products
 Sugar Residue_
Lipid Residue

Glycolipids
Glycolipids - Lipid Membrane

Glycolipids are lipids with a carbohydrate attached by

a glycosidic (covalent) bond.

1.To maintain stability of the cell membrane

Role
2.To facilitate cellular recognition, which is crucial
to the immune response and in the connections that
allow cells to connect to one another to form tissues.

Occurens Widely distributed in every tissue ,mainly

brain

Fatty Acid Structure

Fatty Acids: HHHHHHH HHHH HHH

--c--c-c-c-c-c-c-c-C-C-C-C-C
HHHHHHH HHH HHHH HHH, OH,
long hydrocarbon chain carboxylic
acid group

Aliphatic carboxylic acids

Have the general formula R-(CH2)n-COOH

They occur mainly as natural fats & oils but do

esters in
occur in the unestrerified form as free fatty acids
derivatives containing even number
Usually straight chain
C atoms from 4 to 28.

Industrial use:
1.Production of Soap & cosmetic purpose

2. Used as emulsifying agent ,texturizing agents, wetting

agents, anti-foam agents , or stabilizing agents.
 WW Saturated oo bond)
M Monounsaturated (1 be

Classification of Fatty olyunsaturated (>1 bon

According to Nature of Based on length of

the hydrophobic chain hydrophobic chain

I.Saturated
2.Unsaturated 1.Short Chain
(2-6 C)
(1.Monounsaturated
fatty acid 2.Medium Chain
T.Polyunsaturated) (8-14C)

3.Branched chain 3.Long Chain

fatty acids (l6-18 C)
4.Substituted Fatty 4.Very long chain
Acids fatty acids
( 20 or more C)

FATS
Trans Fats Saturated Fats Unsaturated Fats
-Hydrogenated Vegetable Fats Animal Fats Polyunsaturated Monounsaturated
vegetable ols Coconut
Fast foods Poutyslin Com oil Oive o
-Palm ci Fatty meat Soybean of
Cakes/pastrnes Canola oil
Chocol ete
34 1&2-n 1 Butter Sunfower oul Peanut oil
Deep Fried Food
beverages Ghee Seeds Sesame o
creamer, Talow/ lard Cold-water fhsh Avocado
condensed milk Ful ream dairy
Most nuts
products

Cndenyed
Saturated fatty acids Unsaturated fatty acids
The hydrocarbon chain Possess one to more
without double bond double bonds in their
hydrocarbon chain.
Usually straight chains Chains bent at the double
Bonds
Solid at room Liquid at room

temperature. temperature.
Relatively higher melting Relatively lower melting
point point
Occurrence in most Occur in most plant cells.
animal fats.

Type Isomer Name

Saturated 4:0 Butyric acid

12:0 Lauric acid
14:0 Myristic acid
16:0 Palmitic acid (PA)
18:0 Stearic acid (SA)
Monounsaturated 18:1 (9) Oleic acid (OA)
Polyunsaturated 18:2 (6) Linoleic acid (LA)
18:3 (03) Alpha-linolenic acid (ALA)
18:3 (o6) Gamma-linolenic acid (GLA)
20:4 (6) Arachidonic acid (AA)
20:5 (%3) Eicosapentaenoic acid (EPA)
22:5 (o3) Docosapentaenoic acid (DPA)
22:6 (o3) Docosahexaenoic acid (DHA
Essential fatty Acids
EFAS, are fatty acids that humans and
other animals must ingest because the
body requires them for good health
butcannot synthesize them.
Essential Fatty Source
acids

Omega-3-fatty Alagl oil, fish oil,& Shown to lower risk

Acids Seafood of heart attacks

Omega-6-Fatty Sunflower oil & Reduce the risk of

Acids Safflower oil cardiovascular
disease

Physical Propertles of Milk

Fat
Parameter Value

Desnsity At 20°C r 915kg m

Refractive index 1.4527-1.4566

Solubility of water in fat 0.14%

Saponification number 210-233

Polenske number 12-24

Melting Point r 30-41°C

Dielectric constant 3.1

 Milk Fat Globule Membrane
(MFGM)
180

PLASMA

PEOTEI
hOSpholipid

cLOCHOLESTEROL
O VT.Aa,
HHIGH MELTIN G TRI LYCERDE
King
9Physical struerureof the fat globule membrane as propose

Rancidity of Milk fat

Rancidity is the complete or
incomplete oxidation or hydrolysis of
fats and oils when exposed to air, light,
or moisture or by bacterial action,
resulting in unpeasant taste and odor
Prevention of Rancidity
LUsing inert

Hydrolytic Oxidativ
Rancidityy pockoo
Ways to e
prevent Rancidit
(Lipolysis) rancidity

storine
a dark
place
Retrigeration
Effect of different processing
technique on Milk Fat
Cooling
Agitation Membrane
intact no
Heating lipolysis

Homogenization Damage
membrane
Acidification due to
ipolysis
Lipolysis

Fat globules are damaged

due to Lipolysis

Milk fat
ERBER

EFE
CENTRIFUGE

I.Gerber 2.Mojonnier 3.Soxhlet

fat extraction
method extractor
apparatus

Fat Estimination Methods