Fatty acid composition of the bovine milk fat globules obtained by gravity separation

Gravity separation of milk fat is the process by which fat globules tend to gather on the surface and form a layer of cream. The aim of this study was to assess the differences in the lipid quality of cow milk fractions after gravity separation. Bulk cow milk samples were taken from an individual farm and subjected to gravity separation for 24h at 4 °C. Three fractions were separated. The diameter (μm) and the number of fat globules per ml and fatty acid profile of each fraction were determined. The top fraction showed a significantly higher average diameter and number of globules/ml than the middle and lower fractions. In addition, the bottom fraction showed higher amounts of oleic acid, linolenic acid, arachidonic acid and CLA. The interest in gravity separation is due both to its technological applications the possibility of obtaining dairy products with different physical characteristics also in terms of fat nutritional value

Gross, mineral and fatty acid composition of alpaca (Vicugna pacos) milk at 30 and 60 days of lactation

The aim of this study was to investigate the composition of alpaca milk in order to improve knowledge of the nutritional needs of crias during their first months of life. Analyses of alpaca milk were performed in terms of chemical, mineral composition and fatty acid profile during the first two months of lactation. Percentages of fat, protein, casein and ash did not change in the first two months of lactation. Alpaca milk showed a similar protein content to sheep and camelid milk such as llama (Lama glama), lower casein content compared to ruminants, and similar fat percentages to cow and goat milk. The Ca and P content was similar to cow milk. Concerning the fatty acid profile, alpaca milk had higher conjugated linoleic acid (C18:2 cis 9, trans 11) and unsaturated fatty acid contents than ruminant milk, and a low percentage of fatty acids with chain