In 1929, major dairy cow breeds showed milkfat
ranges from 2.9 to 8.4 percent.
A Nubian doe produces about 1,500 pounds of milk per year with an average milkfat
content of 4 percent.
Fluid milk is categorized in the store by the percentage of fat in the milk, from skim and nonfat, to whole milk, which has had no milkfat
Milk is very mild in flavor but the richer, creamier, flavor increases as the percentage of milkfat
particles are small, making it superior to cow's milk for digestibility.
Biomedical studies using animal models have shown that the CLA in milkfat
is among the most potent naturally occurring anti-carcinogens.
Porositiy of whey protein-based microcapsules containing anhydrous milkfat
measured by Gas Displacement Picnometry.
Consider fresh milk and the introduction of milkfat
Recent studies in animal models provide insight into the possible mechanisms of the cancer fighting properties of milkfat
components such as conjugated linoleic acid, Vaccenic acid, sphingomyelin and 13-methyltetradecanioc acid.
hydrolysis occurs after pasteurization and homogenization, the potential exists to negatively affect frothing, McGregor said.
Even with the deletion of this standard, frozen dairy desserts formulated by replacing milkfat
with vegetable fat may still manufactured, but would be labeled with a common or usual name that is more descriptive to consumers such as "frozen dessert" or "frozen dairy dessert," if the milk solids predominate.
Physical Chemistry: State Transitions and Reaction Rates in Concentrated Food Systems; Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability; Triacylglyceride Crystallization in Vegetable Oils; The Functionality of Milkfat
Fractions in Confectionery and Plastic Fats; Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions.