Lipidsppt

Miss.
BHOSALE SUCHITA SANJAY

(Ph.D.Scholar)
DEPARTMENT OF ANIMAL HUSBANDRY AND DAIRY SCIENCE,
POST GRADUATE INSTITUTE,
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI, DIST. AHMEDNAGAR 413722,
Contents…
 Introduction
 Milk Fat
 Fat content of milk from various species
 Fat content in different milk products
 Classification of lipids
 Fatty Acids & their classification
 Difference (SFA &USFA)
 Essential fatty Acids
 Physical properties of Milk Fat
 Milk Fat Globule Membrane
 Rancidity of Milk fat
 Effect of different processing technique
on milk fat
 Practical View : Fat Estimination
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 small
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 organisms
Lipids in milk provide a major source of energy
Energy value : Milk fat - 9.3 C/g
 Essential structural components for the newborn in
all mammalian species .
Plays significant role in - Nutritive value,
- Flavour,
- Physical properties of milk
and milk
products .
• It imparts a soft body ,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
4.Ice cream : * Economy Ice cream 10
* Good average Ice cream 12
5.Cheddar cheese 33.8
Milk products Fat content (%)
6. Condensed milk 9.0
7. Skim sweetened condensed 0.5
milk
8. Dried milk /Milk Powder
• Whole milk Powder Not less than 26
• Skim milk Powder Not more than 1.5
• Buttermilk Powder (Sweet) 5.3
(Sour) 5.7
• Cream powder 65.0
• Butter powder 81.98
• Ice cream mix Powder 25.0-29.0
• 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
Classification of lipids
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.
Properties of Triglycerides-
 Colourless,Odourless,tasteless
 Specific gravity –less than 1
 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
Compound lipids
 Phospholipids :
They are lipids which contain phosphorus present as esterified
phosphoric acid.
• Occur naturally in- All living cells , particularly in nerve and
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
Glycolipids
Glycolipids -
• Glycolipids are lipids with a carbohydrate attached by
a glycosidic (covalent ) bond.
• Role – 1.To maintain stability of the cell membrane

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 Acids
 Aliphatic carboxylic acids

 Have the general formula R-(CH2)n-COOH
 They occur mainly as esters in natural fats & oils but do
occur in the unestrerified form as free fatty acids
 Usually straight chain derivatives containing even number
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.
Classification of Fatty Acids
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 Properties of Milk
Fat
Parameter Value
Desnsity At 20°C 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 30-41°C
Dielectric constant 3.1

Milk Fat Globule Membrane
(MFGM)
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 unpleasant taste and odor.
Hydrolytic Oxidativ
Rancidity e
Rancidit
( Lipolysis) y
Effect of different processing
technique on Milk Fat
Cooling
Agitation
Membrane
Heating intact no
lipolysis
Homogenization
Damage
Acidification membrane
due to
Lipolysis lipolysis
Fat globules are damaged

due to Lipolysis
Milk fat
Fat Estimination Methods

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Miss.

BHOSALE SUCHITA SANJAY

Milk Type Fat SNF

Cow milk 3.5% Not less than

Bloor (1943) characterized lipids as ;

• They are esters of higher fatty acids with higher mono

 Components of cell membrane , mitochondrial membrane

• Role – 1.To maintain stability of the cell membrane

• Occurens - Widely distributed in every tissue ,mainly

 Aliphatic carboxylic acids

1.Production of Soap & cosmetic purpose

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

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

Desnsity At 20°C 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 30-41°C

Dielectric constant 3.1

Fat globules are damaged

Fat Estimination Methods

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