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The purpose of this work is development of technology of milk protein-fat concentrate with use of a natural coacervation agent - polysaccharide chitosan. The subject of the research is chitosan, cream, whey. During the experiments, the complexing ability of chitosan to the components of milk, proteins and lipids is also, and the process of coacervation with the use of gel-chitosan, with the different molecular mass,was studied. Characteristics of the coacervate and optimal fractional conditions were analyzed.

For the enrichment of milk with vitamin A and β-carotene, vitaton is used, which contains up to 10% of trans-β-carotene, which can be converted into vitamin A, and demonstrate antioxidant, immunostimulating and anticarcinogenic effects in the body. Previous studies have demonstrated that in sanitary terms, the biomass of the fungus Bl. trispora is safe for animals and can be used in animal husbandry to prevent diseases of the mammary gland, and digestive organs, increase reproductive function and obtain healthy viable offspring. The research was conducted on cows of the Ukrainian black-and-white dairy breed in the conditions of LLC “Kuibysheve”, Poltava region. The purpose of the research was to determine the content of fatty acids in milk fat of lactating cows, as with the introduction of vitatons, lipids, higher saturated and unsaturated fatty acids, vitamins E and B, which to some extent can affect the processes of synthesis of milk components in the mammary gland. Determination of lipid content and their fractions in milk fat was performed on a gas chromatograph-mass spectrometer Agilent Technologies. Established that the introduction of vitaton in the diet for cows increases the fat content in milk by an average of 0.26% and enhances the synthesis of phospholipids in the mammary gland by 1.8 times. The ratio of unsaturated to saturated free fatty acids in the milk fat of cows of the experimental group did not vary from the control, which indicates a positive effect of β-carotene on the intensity of milk fat biosynthesis in the secretory epithelium of the mammary gland of cows. Vitaton stimulated the establishment and inclusion of two unsaturated fatty acids, namely nonadecanoic and α-linolenic acids in the composition of milk fat against the background of the disappearance of the arachidonic acid peak on the chromatogram. It is established that the samples of milk fat from cows of the control group contained arachidonic acid, which was absent in the milk of cows of the experimental group, which is probably due to the inclusion of these higher fatty acids and their isomers, which are part of vitaton, in the composition of milk fat, and the effect of β-carotene on the synthesis of milk lipids. The results of the research are essential for the production of biologically complete milk and its products, which will have antioxidant properties and will be enriched with vitamin A and β-carotene

The aim of the paper is to discuss the general properties of polar lipids present in the milk fat globule membrane (MFGM), their role in living organism and some benefits of consuming these components in the human diet. Milk phospholipids contain glycerophospholipids and sphingolipids. These compounds perform a multitude of functions in living organisms: they serve as energy storage for the body, are a building blocks of cell membranes, they and their derivatives are bioactive molecules involved in the mediation and recognition of signals, and interact with other cell components. There has been an increasing number of reports documenting the health benefits of milk lipid consumption. Although they are present in milk in small quantities, their unique properties may help prevent and alleviate numerous diseases. [ABSTRACT FROM AUTHOR]

• Application of structured illumination microscopy to examine milk ultrastructure. • Pasteurization significantly impacts PC and SM in the outer membrane. • Heat treatment reduces glycerolipids with AA/DHA and glycerophospholipids. • Addition of phospholipids and freeze-drying enhance polar lipid content. • SIM effectively displays nanoscale changes in fat globules during processing. The introduction of exogenous lipids in the production of infant formula induces significant alterations in milk lipid composition, content, and membrane structure, thus affecting the lipid digestion, absorption, and utilization. This study meticulously tracks these changes throughout the manufacturing process. Pasteurization has a significant effect on phosphatidylcholine and sphingomyelin in the outer membrane, decreasing their relative contents to total polar lipids from 12.52% and 17.34% to 7.72% and 12.59%, respectively. Subsequent processes, including bactericidal-concentration and spray-drying, demonstrate the thermal stability of sphingomyelin and ceramides, while glycerolipids with arachidonic acid/docosahexaenoic acid and glycerophospholipids, particularly phosphatidylethanolamine, diminish significantly. Polar lipids addition and freeze-drying technology significantly enhance the polar lipid content and improve microscopic morphology of infant formula. These findings reveal the diverse effects of technological processes on glycerolipid and polar lipid compositions, concentration, and ultrastructure in infant formulas, thus offering crucial insights for optimizing lipid content and structure within infant formula. [ABSTRACT FROM AUTHOR]

For the enrichment of milk with vitamin A and β-carotene, vitaton is used, which contains up to 10% of trans-β-carotene, which can be converted into vitamin A, and demonstrate antioxidant, immunostimulating and anticarcinogenic effects in the body. Previous studies have demonstrated that in sanitary terms, the biomass of the fungus Bl. trispora is safe for animals and can be used in animal husbandry to prevent diseases of the mammary gland, and digestive organs, increase reproductive function and obtain healthy viable offspring. The research was conducted on cows of the Ukrainian black-and-white dairy breed in the conditions of LLC “Kuibysheve”, Poltava region. The purpose of the research was to determine the content of fatty acids in milk fat of lactating cows, as with the introduction of vitatons, lipids, higher saturated and unsaturated fatty acids, vitamins E and B, which to some extent can affect the processes of synthesis of milk components in the mammary gland. Determination of lipid content and their fractions in milk fat was performed on a gas chromatograph-mass spectrometer Agilent Technologies. Established that the introduction of vitaton in the diet for cows increases the fat content in milk by an average of 0.26% and enhances the synthesis of phospholipids in the mammary gland by 1.8 times. The ratio of unsaturated to saturated free fatty acids in the milk fat of cows of the experimental group did not vary from the control, which indicates a positive effect of β-carotene on the intensity of milk fat biosynthesis in the secretory epithelium of the mammary gland of cows. Vitaton stimulated the establishment and inclusion of two unsaturated fatty acids, namely nonadecanoic and α-linolenic acids in the composition of milk fat against the background of the disappearance of the arachidonic acid peak on the chromatogram. It is established that the samples of milk fat from cows of the control group contained arachidonic acid, which was absent in the milk of cows of the experimental group, which is probably due to the inclusion of these higher fatty acids and their isomers, which are part of vitaton, in the composition of milk fat, and the effect of β-carotene on the synthesis of milk lipids. The results of the research are essential for the production of biologically complete milk and its products, which will have antioxidant properties and will be enriched with vitamin A and β-carotene [ABSTRACT FROM AUTHOR]

The assembly of the newborn's gut microbiota during the first months of life is an orchestrated process resulting in specialized microbial ecosystems in the different gut compartments. This process is highly dependent upon environmental factors, and many evidences suggest that early bacterial gut colonization has long-term consequences on host digestive and immune homeostasis but also metabolism and behavior. The early life period is therefore a “window of opportunity” to program health through microbiota modulation. However, the implementation of this promising strategy requires an in-depth understanding of the mechanisms governing gut microbiota assembly. Breastfeeding has been associated with a healthy microbiota in infants. Human milk is a complex food matrix, with numerous components that potentially influence the infant microbiota composition, either by enhancing specific bacteria growth or by limiting the growth of others. The objective of this review is to describe human milk composition and to discuss the established or purported roles of human milk components upon gut microbiota establishment. Finally, the impact of maternal diet on human milk composition is reviewed to assess how maternal diet could be a simple and efficient approach to shape the infant gut microbiota.

Reverse osmosis with polyamide spiral wound membranes is used to concentrate milk to reduce its volume before transport to processing facilities. The main aim of this work was to identify the cause of unusually low flux through a membrane that had been used in an industrial facility. The fluxes of new and used industrial membranes were measured using a flat-sheet cross-flow laboratory system. It was found that the fouling characteristics of laboratory fouled membranes were entirely different from the industrial membrane. The laboratory membranes could be restored to a high flux with a regime of water flushing, caustic and acid. FTIR showed no significant build-up on the membrane. In contrast the industrial membrane could not be cleaned in this manner. FTIR and FT-Raman showed species associated with milk lipids. Cleaning by solvent extraction using a two-phase mixture of water, isopropanol and cyclohexane increased the flux from 1% to almost 50% of the value of a new membrane. Analysis of the solvent-extracted material indicated the presence of phospholipids with a relatively high concentration of sphingomyelin. It was concluded that the laboratory experiments did not mimic industrial processes and an effective industrial cleaning system was not found. [ABSTRACT FROM AUTHOR]

Several studies have been published regarding the effect of different factors on the digestion of milk lipids, considering their natural structural arrangement as milk fat globules and the efficiency of the digestive enzymes in the lipolysis of such complex structures. During digestion, the lipolytic products are dispersed in vesicles and micelles, which are the source for absorption of digested lipids. Therefore, it is necessary to consider the isolation of the micellar phase from the digesta to appropriately determine the amounts and classes of lipids which are bioaccessible. This study presents an integrative approach that included an isolation procedure to separate the micellar fraction from undigested and non-micellar parts, and the distribution of digested milk lipids in micelles determined directly through chromatographic techniques. Four groups of five full term mothers donated colostrum or mature milk. Two sets of samples were analyzed directly (raw), and two sets were pasteurized and then analyzed. Our data revealed that the profile of digested milk lipids is different depending on the lactation period and processing stage, while the carbon atom number distribution of the digested triacylglycerols in the micellar fraction provides a substantial information regarding the acylglycerols species that are less available for absorption.

• Metabolomics and lipidomics were employed to analysis raw milk quality of cows. • Subclinical ketosis affected the profiles of metabolites and lipid species. • Subclinical ketosis cows had lower percentage of PUFA and CLA than healthy cows. • Fifteen volatiles were identified to be correlated with the health status of cows. • The nutritional quality of milk of subclinical ketosis cows were reduced. The metabolic status of dairy cows directly influences the nutritional quality and flavor of raw milk. A comprehensive comparison of non-volatile metabolites and volatile compounds in raw milk from healthy and subclinical ketosis (SCK) cows was performed using LC–MS, GC-FID, and HS-SPME/GC–MS. SCK can significantly alter the profiles of water-soluble non-volatile metabolites, lipids, and volatile compounds of raw milk. Compared with healthy cows, milk from SCK cows had higher contents of tyrosine, leucine, isoleucine, galactose-1-phosphate, carnitine, citrate, phosphatidylethanolamine species, acetone, 2-butanone, hexanal, dimethyl disulfide and lower content of creatinine, taurine, choline, α-ketoglutaric acid, fumarate, triglyceride species, ethyl butanoate, ethyl acetate, and heptanal. The percentage of polyunsaturated fatty acids in milk was lowered in SCK cows. Our results suggest that SCK can change milk metabolite profiles, disrupt the lipid composition of milk fat globule membrane, decrease the nutritional value, and increase the volatile compounds associated with off-flavors in milk. [ABSTRACT FROM AUTHOR]

The naturally occurring milk sphingomyelin is of particular interest owing to its complex composition and involvement in the formation of the milk fat globule membrane (MFGM). Knowledge of membrane organization and nanomechanical stability has proved to be crucial in understanding their properties and functions. In this work, two model membrane systems composed of 1, 2 dioleoyl- sn -glycero-3-phosphocholine (DOPC), egg sphingomyelin (egg-SM) and cholesterol, and DOPC, milk sphingomyelin (milk-SM) and cholesterol were exposed to both RT and 10 °C. The morphological and nanomechanical changes were investigated using atomic force microscopy (AFM) imaging and force mapping below RT using a designed liquid cell with temperature-control. In both systems, the size and shape of SM/Chol-enriched liquid ordered domains (L o ) and DOPC-enriched liquid disordered phase (L d ) were monitored at controlled temperatures. AFM based force-mapping showed that rupture forces were consistently higher for L o domains than L d phases and were decreased for L d with decreasing temperature while an increase in breakthrough force was observed in L o domains. More interestingly, dynamic changes and defect formations in the hydrated lipid bilayers were mostly detected at low temperature, suggesting a rearrangement of lipid molecules to relieve additional tension introduced upon cooling. Noteworthy, in these model membrane systems, tension-driven defects generally heal on reheating the sample. The results of this work bring new insights to low temperature induced membrane structural reorganization and mechanical stability changes which will bring us one step closer to understand more complex systems such as the MFGM. [ABSTRACT FROM AUTHOR]

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.

Lipids are a complex group of chemical compounds that are a significant component of the human diet and are one of the main constituents of milk. In mammals, lipids are produced in the milk-secreting cells in the form of milk fat globules. The chemical properties of these compounds necessitate developing separate processes for effective management of non-polar substances in the polar environment of the cell, not only during their biosynthesis and accumulation in the cell interior and secretion of intracytoplasmic lipid droplets outside the cell, but also during digestion in the offspring. Phospholipids play an important role in these processes. Their characteristic properties make them indispensable for the secretion of milk fat as well as other milk components. This review investigates how these processes depend on the coordinated flux and availability of phospholipids and how the relationship between the surface area (phospholipids) and volume (neutral lipids) of the cytoplasmic lipid droplets must be in biosynthetic balance. The structure formed as a result (i.e. a milk fat globule) is therefore a result of specified structural limitations inside the cell, whose overcoming enables the coordinated secretion of milk components. This structure and its composition also reflects the nutritional demands of the developing infant organism as a result of evolutionary adaptation. [ABSTRACT FROM AUTHOR]

We investigated a family from northern Sweden in which three of four siblings have congenital chylomicronemia. LPL activity and mass in pre- and postheparin plasma were low, and LPL release into plasma after heparin injection was delayed. LPL activity and mass in adipose tissue biopsies appeared normal. [35S]Methionine incorporation studies on adipose tissue showed that newly synthesized LPL was normal in size and normally glycosylated. Breast milk from the affected female subjects contained normal to elevated LPL mass and activity levels. The milk had a lower than normal milk lipid content, and the fatty acid composition was compatible with the milk lipids being derived from de novo lipogenesis, rather than from the plasma lipoproteins. Given the delayed release of LPL into the plasma after heparin, we suspected that the chylomicronemia might be caused by mutations in GPIHBP1. Indeed, all three affected siblings were compound heterozygotes for missense mutations involving highly conserved cysteines in the Ly6 domain of GPIHBP1 (C65S and C68G). The mutant GPIHBP1 proteins reached the surface of transfected Chinese hamster ovary cells but were defective in their ability to bind LPL (as judged by both cell-based and cell-free LPL binding assays). Thus, the conserved cysteines in the Ly6 domain are crucial for GPIHBP1 function.

• Identification of 1302 molecular species in bovine milk. • Seasonal and feeding-related differences between hay and regular milk. • Short- and medium-odd chain TGs were upregulated in hay milk during summer. • Short- and medium-even chain TGs increased in regular milk during spring and winter. • Lipidomes in hay and regular milk were different along the industrial processing. Bovine milk plays an important role in human nutrition and is one of the main products of dairy industry. Its composition changes in response to various factors including forage, which are rapidly reflected by the milk lipidome. Most cows receive a silage-based diet despite a recent trend towards more traditional husbandry relying on hay-feeding. Here, changes in the lipidome upon different animal diets were addressed by studying milk of cows from two different feeding regimes and associated seasonal variations over one year. Extracted lipids were analyzed by reversed-phase liquid chromatography coupled on-line to high resolution mass spectrometry. Overall, 1302 lipid molecular species were identified including 1038 triacylglycerides (∼80%), whereas the remaining 20% were represented by a variety of species from twelve lipid classes. A semi-absolute quantitation of 264 lipid species showed diet- and season-induced variations in the milk lipidome with many odd chain triacylglycerides upregulated in hay milk. [ABSTRACT FROM AUTHOR]

Objective: The effect of milk lipids compared to sardine oil on antioxidant enzymes activities was evaluated in rats fed an atherogenic diet. Methods: Male Wistar rats were divided into three groups (n = 8 for each). Two experimental groups received a 20% casein diet combined with 5% milk lipids or sardine oil and 1% cholesterol for 4 weeks. The control group was fed a standard diet without cholesterol. Results: In red blood cells, superoxide dismutase (SOD) activity was 1.4- and 1.3-fold higher in the milk lipids group compared to the sardine oil and control groups, respectively. In tissues, SOD activity was respectively 2.5- and 1.8-fold lower in heart and aorta, but 1.2- fold higher in liver of rats fed milk lipids compared to those fed sardine oil. In milk lipids group, liver glutathione reductase (GR) and catalase (CAT) activities were respectively 2.5- and 1.2- fold lower compared to sardine oil group. In contrast, liver and heart glutathione peroxidase (GSH-Px) activities were respectively 1.2- and 2.3-fold higher. In aorta, milk lipids decreased SOD, GR, GSH-Px, and CAT activities and the values were respectively 1.8-, 1.7-, 1.2- and 1.5-fold lower than those found in the sardine oil group. Brain GSH-Px and CAT activities were respectively increased by 1.2- and 1.9-fold in the milk lipids group compared with the sardine oil. Milk lipids improved lecithin:cholesterol acyltransferase (LCAT) activity (2.5-fold) when compared with sardine oil. However, serum paraoxonase (PON)1 activity was 2-fold lower in milk lipids group vs control whereas, compared with the sardine oil group, PON1 activity had a tendency to decrease, but not significantly. Conclusion: This study shows that milk lipids and sardine oil intake modulate differently enzymatic antioxidant defense in hypercholesterolemic rats. Milk lipids improve reverse cholesterol transport from peripheral tissues to the liver by enhancing LCAT activity, leading to anti-atherogenic effects. [ABSTRACT FROM AUTHOR]

Highlights: [•] GC×GC–MS/FID was used for the analysis of the unsaponifiable fraction of milk lipids. [•] The structure of many constituents was confirmed by using GC–high resolution ToF MS. [•] Sensitivity and group-type patterns were the GC×GC characteristics most exploited. [ABSTRACT FROM AUTHOR]

Abstract: Milk has co-evolved with mammals and mankind to nourish their offspring and is a biological fluid of unique complexity and richness. It contains all necessary nutrients for the growth and development of the newborn. Structure and function of biomolecules in milk such as the macronutrients (glyco-) proteins, lipids, and oligosaccharides are central topics in nutritional research. Omics disciplines such as proteomics, glycomics, glycoproteomics, and lipidomics enable comprehensive analysis of these biomolecule components in food science and industry. Mass spectrometry has largely expanded our knowledge on these milk bioactives as it enables identification, quantification and characterization of milk proteins, carbohydrates, and lipids. In this article, we describe the biological importance of milk macronutrients and review the application of proteomics, glycomics, glycoproteomics, and lipidomics to the analysis of milk. Proteomics is a central platform among the Omics tools that have more recently been adapted and applied to nutrition and health research in order to deliver biomarkers for health and comfort as well as to discover beneficial food bioactives. [Copyright &y& Elsevier]

• First adoption of Paterno-Buchi reaction in studying milk lipid fine structure. • Unsaturated fatty acids show a non-specific regio-distribution in phospholipids. • Regioisomers are widespread in milk phospholipid species. • Double-bond isomers of C18:1 and C18:2 are widely detected in milk phospholipids. Hundreds of phospholipid (PL) species with defined fatty acid (FA) composition have been identified previously in bovine milk using liquid chromatography tandem mass spectrometry (LC-MS/MS). Paterno-Buchi photochemical reaction coupled with LC-MS/MS was applied in this study to further unravel the regio-distribution and double bond (DB) locations of FAs. Using SPE-purified PLs and 2-acetylpyridine as the photochemical derivatization reagent, we were able to reveal the non-specific regio-distribution of unsaturated FAs and the widespread occurrence of regioisomers in milk PLs. Although Δ9 and Δ9,12 were found to be the predominant DB location(s) for C18:1 and C18:2 respectively, other DB positional isomers such as C18:1Δ11, C18:1Δ12 and C18:1Δ13 and C18:2Δ9,11 were widely detected in PL structures, implying that the minor isomers of C18:1 and C18:2 equally participate in the synthesis of PLs. Our study provides novel information on the fine structure of milk PLs and further underlines the complexity of milk lipid composition. [ABSTRACT FROM AUTHOR]

Our previous study showed vitamin E deficiency in newborns (69.7%) and mothers at term (85.9%) when the ratio between serum vitamin E in mg/dl and total lipids in g/dl was used as an indicator of vitamin E status. This study was conducted to determine the human milk content of vitamin E. During the first 12 days of lactation milk vitamin E levels remained almost constant (day 1, 0.68 mg/dl; day 12, 0.65 mg/dl), milk total lipid levels increased daily (day 1, 1.11 g/dl; day 12, 3.60 g/dl), and the ratio between milk vitamin E and total lipids dropped steadily (day 1, 1.3;day 12, 0.2). In spite of this drop in vitamin E status, it is unlikely that vitamin E availability will be affected in neonates, because normal neonates absorb milk fats well and this ability increases with age. [ABSTRACT FROM AUTHOR]

Abstract Background To date, the influence of milk and dairy products on carcinogenesis remains controversial. However, lipids of ruminant origin such as conjugated linoleic acids (CLA) are known to exhibit beneficial effects in vitro and in vivo. The aim of the present study was to determine the influence of milk lipids of different origin and varying quality presenting as free fatty acid (FFA) solutions on cellular fatty acid distribution, cellular viability, and growth of human colon adenocarcinoma cells (HT-29). Methods FAME of conventional and Alpine milk lipids (MLcon, MLalp) and cells treated with FFA derivatives of milk lipids were analyzed by means of GC-FID and Ag+-HPLC. Cellular viability and growth of the cells were determined by means of CellTiter-Blue®-assay and DAPI-assay (4',6-diamidino-2-phenylindole dihydrochloride), respectively. Results Supplementation with milk lipids significantly decreased viability and growth of HT-29 cells in a dose- and time-dependent manner. MLalp showed a lower SFA/MUFA ratio, a 8 fold increased CLA content, and different CLA profile compared to MLcon but did not demonstrate additional growth-inhibitory effects. In addition, total concentration and fatty acid distribution of cellular lipids were altered. In particular, treatment of the cells yielded highest amounts of two types of milk specific major fatty acids (μg FA/mg cellular protein) after 8 h of incubation compared to 24 h; 200 μM of MLcon (C16:0, 206 ± 43), 200 μM of MLalp (C18:1 c9, (223 ± 19). Vaccenic acid (C18:1 t11) contained in milk lipids was converted to c9,t11-CLA in HT-29 cells. Notably, the ratio of t11,c13-CLA/t7,c9-CLA, a criterion for pasture feeding of the cows, was significantly changed after incubation for 8 h with lipids from MLalp (3.6 - 4.8), compared to lipids from MLcon (0.3 - 0.6). Conclusions Natural lipids from conventional and Alpine milk showed similar growth inhibitory effects. However, different changes in cellular lipid composition suggested a milk lipid-depending influence on cell sensitivity. It is expected that similar changes may also be evident in other cell lines. To our knowledge, this is the first study showing a varied impact of complex milk lipids on fatty acid distribution in a colon cancer cell line.

Several studies have been published regarding the effect of different factors on the digestion of milk lipids, considering their natural structural arrangement as milk fat globules and the efficiency of the digestive enzymes in the lipolysis of such complex structures. During digestion, the lipolytic products are dispersed in vesicles and micelles, which are the source for absorption of digested lipids. Therefore, it is necessary to consider the isolation of the micellar phase from the digesta to appropriately determine the amounts and classes of lipids which are bioaccessible. This study presents an integrative approach that included an isolation procedure to separate the micellar fraction from undigested and non-micellar parts, and the distribution of digested milk lipids in micelles determined directly through chromatographic techniques. Four groups of five full term mothers donated colostrum or mature milk. Two sets of samples were analyzed directly (raw), and two sets were pasteurized and then analyzed. Our data revealed that the profile of digested milk lipids is different depending on the lactation period and processing stage, while the carbon atom number distribution of the digested triacylglycerols in the micellar fraction provides a substantial information regarding the acylglycerols species that are less available for absorption. [ABSTRACT FROM AUTHOR]

The assembly of the newborn's gut microbiota during the first months of life is an orchestrated process resulting in specialized microbial ecosystems in the different gut compartments. This process is highly dependent upon environmental factors, and many evidences suggest that early bacterial gut colonization has long-term consequences on host digestive and immune homeostasis but also metabolism and behavior. The early life period is therefore a "window of opportunity" to program health through microbiota modulation. However, the implementation of this promising strategy requires an in-depth understanding of the mechanisms governing gut microbiota assembly. Breastfeeding has been associated with a healthy microbiota in infants. Human milk is a complex food matrix, with numerous components that potentially influence the infant microbiota composition, either by enhancing specific bacteria growth or by limiting the growth of others. The objective of this review is to describe human milk composition and to discuss the established or purported roles of human milk components upon gut microbiota establishment. Finally, the impact of maternal diet on human milk composition is reviewed to assess how maternal diet could be a simple and efficient approach to shape the infant gut microbiota., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2021 Boudry, Charton, Le Huerou-Luron, Ferret-Bernard, Le Gall, Even and Blat.)

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products. [ABSTRACT FROM AUTHOR]