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The emulsifier derived from a butterfat fraction by chemical glycerolysis consists of about 60% mono- and 40% diglycerides. The fatty acid profile of the emulsifier is different from that of commercial emulsifiers. The emulsifier has a lower melting temperature, and the surface tension produced at oil/skim milk and oil/water interfaces is less than that by the commercial emulsifiers.

This study compared the effects of a higher protein supplement manufactured from milk vs. a commercially available higher carbohydrate supplement on serum markers of muscle damage, anaerobic exercise, choice reaction time, and body composition during 2 weekends of vigorous hikes with simulated mountain skirmishes. Thirty-five university students, including Reserve Officers Training Corps cadets and athletes, carried 25% of their body weight (up to 26.4 kg) on Friday, Saturday, and Sunday hikes. Supplementation and Wingate tests followed each hike, and choice reaction testing preceded and followed each hike. Blood samples were obtained and body compositions were measured pre- and postweekend. Increased cortisol, highly sensitive C-reactive protein, creatine phosphokinase, and aldolase suggested the exercise regimen induced muscle damage and inflammation, which was attenuated during the second weekend of hikes. Absolute anaerobic capacity was somewhat greater following consumption of the milk supplement (p = 0.082). Body compositions did not change significantly during this study. Choice reaction times decreased following hikes and were significantly faster following consumption of the carbohydrate supplement (p < 0.04). Supplements including milk proteins and carbohydrates may improve endurance exercise and decision-making abilities of military personnel and endurance athletes. [ABSTRACT FROM AUTHOR]

Buttermilk was concentrated by microfiltration (MF) and diafiltrated (DF) to half its original volume, and the resulting retentate was subjected to super critical fluid extraction (SFE). This process was applied to concentrate the phospholipids of the milk fat globule membrane. Chemical analyses were performed to determine protein, fat, lactose, solid, and ash content. Two types of models and statistical analyses were performed, first to compare four types of buttermilks with and without SFE treatment, and second, to compare the treatments (DF-SFE, MF-SFE, SFE, none) for whey buttermilk (WBM) and sweet cream buttermilk (CBM) only. For the first model, attributes generally related to defects such as cardboard, sour, rancid and salty properties were significantly different along with some appearance properties. SFE enhanced the quality of the ingredients by reducing the level of several undesirable attributes with only yellowness, viscosity and cooked aroma presenting significant differences. Lactose and ash content were significantly different with p≤0.05 and p≤0.001 respectively. As for the second model, yellow color was significantly different while several flavors were found to have more significant differences than appearance. The four treatments increased intensities of flavor attributes. MF and DF combined with SFE yielded higher mean scores over the other two treatments on cardboard flavor. Lactose was significantly different for CBM and WBM. Replicate effect was not significant for most attributes in both models. Grain, sweet, and buttery flavors were desirable factors and noted in all samples. The resulting ingredient had significant higher phospholipids, in particular sphingomyelin. [ABSTRACT FROM AUTHOR]

Milk fat offers new roles as a functional-food ingredient in many foods. Modification of the fatty acid (FA) composition of the triacylglycerol (TG) and phospholipid (PL) components impacts the nutritional value and physio-chemical properties of milk lipids. The objectives were to determine the impact of feeding either a low (LP) or a high (HP) palmitic acid supplemental fat to lactating cows on the (1) FA composition of lipids in milk fat and the subsequent butter and buttermilk and (2) thermal properties of the butter. Multiparous (8) and primiparous (4) Holstein cows were used in a cross-over design. Diets were similar in composition with the only difference the supplemental fat included at 2% of diet dry matter used to alter the palmitic acid intake of cows. The HP supplement was Energizer-RP10, and the LP supplement was yellow grease. Milk yield did not differ, but dry matter intake tended (P < 0.06) to be lower for HP (24.8 kg/d) than LP (25.1 kg/d). Yields of 4% fat-corrected milk (44.1 vs 41.2 kg/d) and fat (1.8 vs 1.6 kg/d) were significantly greater for HP than LP. Changes in the FA composition of TG and PL occurred. C16:0 in TG was higher for HP than LP (41.9 vs 28.2 g/100 g fat) while C18:1 cis was lower (18.1 vs 23.1 g/100 g fat). Total C18:1 trans was lower for HP (2.63 g/100g fat) than LP (4.82 g/100 g fat). Buttermilk PL was high in unsaturated FA. Butter from each cow was noticeably harder when cows were fed HP than LP. Textural analysis found that anhydrous milk fat (AMF) from HP was harder at both ambient and 10°C temperatures than AMF from LP. Diet of the cow can be used to modify the FA composition of the TG and PL components of milk lipids as an approach to enhance milk fat's potential role as a functional-food ingredient. [ABSTRACT FROM AUTHOR]