Name"sarween robitan alassade hawzhen mohssan shema abad alwahad

Deb" Food Technology

Principles of dairy science Dr"narin mhamed nanakali

Types of fat and its characteristics

There is milk fat emulsion in the form of a natural compound because of a fatty substance, including: fat phosphorous, and carotenoids, and a vehicle Algelesarad a high melting point which is the membrane around the three pools Algelesarad and its compounds, similar to the rule of squalene (Squalen). And fatty granules formed in this way vary in size composed of milk with sugar and protein in the case of colloid in a liquid genuine, and granules can be seen clearly Bamajahr normal. Milk fat consists mainly of a mixture which is a threeAlgelesarad the esterification of fatty acids and glycerol which are distributed irregularly on the glycerol carbonate. There are about 14 different fatty acids in milk fat, as has been identified (30) fatty acids and the last but the quantity is very small. Glycerol and manufactured in the mammary gland of the blood sugar, and then combine with the fatty acids. The table shows (5) fatty acids that are found in both human colostrum and bovine colostrum (the milk raw). Is produced short-chain fatty acids in the carbon mammary gland of vinegar (derived from blood sugar) (Acetate) or Betahadroxad Biotirat B - hydroxybutyrate, or blood sugar directly. The vinegar, which consists in the intestine by the process of enteric fermentation of sugars move with the blood

circulation to the mammary gland is configured as fatty acids (short-chain carbon). It should be noted that the fatty acids (short chain) are not found in human milk, or non-existent and there is a small percentage in the milk of animals other than ruminants. The triglyceride, which is transmitted with the blood it offers what seems Albmutaik acid (Palmitic acid) and oleic acid (Oleic acid), which Aktran in milk fat. And provides that in addition to other saturated fatty acids and long chain from a acids Aloliakih. Apparently, the triglyceride in the blood is divided, and is re-distribution of fatty acids in the triglyceride by mammary gland, using glycerol (Glycerol) produced by this gland. (Linoleic and arachideonic acid) and for fatty acids (long carbon chain), it is derived from fat food directly, and carries blood to the mammary gland in the image of esters (esters) cholesterol, and composed acid Aleracedona (Arachidonic acid) in the tissues of the body from acid Allenoleik (Linoleic) Because these acids belong to the same (metabolic group). The tissues of the body is unable to produce these acids or fatty acids, the acid group Allenoliynyh. The acids and Allenolieckih Alercedonah Allenoliynyh and necessary for the metabolism of fatty tissue as it supplies food. And provide high levels of these fatty acids and various unsaturated (Polyunsaturated) to dairy cows does not increase the amount of detachment in the milk. The bowel hydrogenated unsaturated fatty acids quickly, and mammary gland, it does not take linoleic acid from the blood stream quickly and easily. Although the amount of fat phosphorous are very small (0.2 1.0%) of the total milk fat, but it is one of the important components of the fat, and be distributed.

As it appears on the components of the cells of the body is composed of fatty acids, phosphoric acid and other groups Kalgelesarol Choline in lecithin, and all of Alaithanolamyin (ethanolamine) and serine (Serine) in cephalin) and Ambassnjosen (Sphingosine) in Ambassnjamilan (Sphingomyelin). The fatty acids with a low nuclear weight are found only very small amounts. Other vehicle and fat in the milk: (Alserreauseid Ambasszjusyn + galactose + long-chain fatty acid and carbon Albulazemalogin (Plasmalogens) glycerol (Glycerol) + Aldehidz aldehydes + fatty acid + phosphoric acid + choline Choline or Ethanolamine Athanolamin And plasma to the neutral Lejeune does not contain phosphoric acid and phosphorous fats are found individually, but be united with the proteins in milk (1). It is therefore clear that the components of milk fat (ie, glycerol and fatty acids) are taken from each of the blood and Alvrth (directly or indirectly, is glucose and its metabolites (Setilobatem) the source of glycerol. And fatty acids that its series of 16 or more carbon (saturated or non saturated) fat comes from the blood or tissues after degradation (Hydrolysis) in the mammary gland. The fatty acids derived from tissue shall be taken from Alvrth. Here, there is congruence between what is indicated by the verse (66) of Surat bees and the scientific discoveries regarding milk fats.