Changes in Composition and Functional Properties of Dairy Products Made With Altered Milk Fat

Based on the conclusions from our first experiment we developed an experiment to define the optimal amount of intestinally available oleic acid to produce a milk fat with the highest possible monounsaturated fatty acid content and satisfactory functional characteristics. We infused increasing amounts of high oleic sunflower fatty acids (0, 250, 750, and 1000 g/d) into the abomasum of four lactating dairy cows, in a change-over design. Results led us to conclude that decisions on the optimal amount of oleic acid infusion have to consider animal feeding behavior, nutritional quality of milk fat, and functional properties of targeted dairy products. Products under freezing temperatures, like ice creams, may tolerate higher oleic acid infusion levels than whipping creams or butter oil. Palmitic acid should be present in milk fat composition in at least 20% to keep functional properties for most of the products under study. Changes in 21 triglyceride fractions were statistically correlated to functional attributes.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Ortiz-Gonzalez, Gerardo

Contributors dc:contributor

• Schmidt, Shelly J.

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(MiAaPQ)AAI3101938

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83686