FatIn milk, fat is the main source

Fat
In milk, fat is the main source of energy. Goat and cow milk
are low in polyunsaturated fatty acids that are necessary
for human metabolism (Grand-Pierre et al., 1988). Fat is
present in milk in the form of an emulsion of fat cells; the
concentration of the fat content of milk can be found in
small cells suspended in water which varies considerably
by race and composition of feed. The unsaturated fattyacids are lipid molecules containing at least one double
bond, according to the structure of this or of these double
bonds. It is possible to distinguish the cis fatty acids and
trans fatty acids (Figure 1). Most unsaturated fats in our
diet are in the cis form, and a lower proportion are in the
trans form (Stender and Dyerbery, 2003). The fat content of
goat milk is slightly greater than that of cow milk, in both
cases; triglycerides represent more than 95% of total lipids.
Phospholipids comprise 30 to 40 mg/100 ml of cow milk
which contains 8 to 10 mg of lipid, cholesterol is from 10 to
20 mg per 100 ml, most of which is in the free form (Table
5).
During the homogenization of milk, the fat globule
increases in number and considerably decreases in
diameter (less than 1 micron). Therefore, the contact area
increases about 20 times. This change prevents fat from
rising (in the long-life milk) and promotes digestion. The
lipid composition of milk includes two major groups:
simple lipids (triglycerides) and complex lipids
(phospholipids). The milk fat has a nutritional role by
energy intake, 9 kcal/g as dietary lipids (Florence, 2010). It
also has a role in the construction of the body; we tend to
charge animal fat of all disadvantages, but experts point out
that health risks exist only if consumption is excessive.
Finally, milk fat provides essential vitamins to the body:
vitamins A and D above; Vitamin A is essential to the epithelia, hence its role in reproduction, vision, while
Vitamin D is essential in the binding of calcium and bone
growth. Fat milk therefore has a place in the diet, but it
must be reasonable: high energy value, as all lipids;
presence of saturated fatty acids and cholesterol, harmful in
high doses. Milk fat therefore has a place in the diet, but it
must be reasonable as all lipids contain saturated fatty
acids and cholesterol, harmful in high doses. The fat has a
very important sensory role during tasting; it gives a
creamy texture appreciated, smooth, and velvety, fondant,
etc. On the other hand, many flavors are associated with fat;
it intervenes in intensity, balance, after taste of these
aromas. The reduction or elimination of lipids from dairy
products will therefore require technological
improvements, to keep the finished products familiar
organoleptic qualities. Fat plays an important role in
determining the flavor and texture of the finished product.
It conditions the use of additives and ingredients to
compensate for its absence. It also determines the
spreadability of butters and spreads; it depends on the fatty
acid composition, and is heavily dependent on animal
nutrition and season. Butter is richer in unsaturated fatty
acids when the animals eat green fodder; hence, butter is
less soft (harder) during winter, because animals feed
primarily on grass or hay. Note that the fat globules are
separable by microfiltration and fractional crystallization,
making it possible to obtain products with a specific
character. Fat globules have a different composition
depending on their size of AG. It should be remembered
that only physical processes are allowed for the
transformation of milk fat. Lipids are also subject to
changes related to temperature changes during storage, for
example. Table 6 lists the main chemical changes that must
be taken into account in the choice of process technology
and the use of additives such as antioxidants (Mireille,
2006).

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Fat
In Milk, FAT is the Main Source of Energy. Goat Milk Cow and
polyunsaturated fatty acids that are low in are necessary
for Human metabolism (Grand-Pierre et al., 1 988). Fat is
present in the form of an Emulsion of Milk in FAT cells; the
concentration of the FAT content of Milk Can be Found in
Small cells suspended in Water which varies considerably
by Race and composition of feed. The unsaturated lipid molecules containing at Least one Fattyacids are double
Bond, according to the structure of this or of these double
bonds. It is possible to distinguish the cis fatty acids and
fatty acids Trans (Figure 1). Most unsaturated fats in our
diet are in the cis form, and a proportion are in the Lower
Trans form (Stender and Dyerbery, 2,003th). The FAT content of
Goat Milk is Milk Cow Slightly Greater than that of, in both
Cases; Triglycerides represent more than 95% of total lipids.
Phospholipids comprise 30 to 40 mg / 100 ml of Cow Milk
which contains 8 to 10 mg of lipid, cholesterol is from 10 to
20 mg per 100 ml, Most of which is in the free form. (Table
5).
During the homogenization of Milk, the FAT Globule
considerably decreases and increases in Number in
Diameter (less than 1 Micron). Therefore, the Contact Area
increases About 20 times. Change FAT prevents this from
Rising (in the long-Life Milk) and promotes Digestion. The
lipid composition of Milk includes Two Major groups:
Simple lipids (Triglycerides) and Complex lipids
(phospholipids). Milk FAT has a role by the Nutritional
Energy intake, 9 kcal / G as dietary lipids (Florence, 2 010). It
also has a role in the Construction of the Body; we tend to
Animal FAT charge of all disadvantages, but Experts Point out
that Health risks exist only if consumption is excessive.
Finally, to the Body Milk FAT provides Essential vitamins:
vitamins A and D above; Vitamin A is Essential to the epithelia, hence its role in Reproduction, Vision, while
Vitamin D is Essential in the binding of calcium and Bone
growth. Fat Milk therefore has a Place in the diet, but it
must be reasonable: High Energy Value, as all lipids;
saturated fatty acids and cholesterol Presence of, harmful in
High doses. Milk therefore has a FAT Place in the diet, but it
must be reasonable as all lipids contain saturated fatty
acids and cholesterol, harmful in High doses. The FAT has a
very important role during sensory tasting; it gives a
Creamy texture appreciated, Smooth, and velvety, fondant,
etc. On the Other Hand, Flavors are associated with many FAT;
it intervenes in Intensity, balance, after Taste of these
aromas. Reduction or Elimination of lipids from the Dairy
Products Will Require therefore Technological
Improvements, Finished Products to Keep the Familiar
organoleptic qualities. Fat plays an important role in
determining the Flavor and texture of the Finished product.
It conditions the use of additives and Ingredients to
compensate for its absence. Also Determines the
spreadability of Butters and Spreads; it depends on the fatty
acid composition, and is heavily dependent on Animal
Nutrition and Season. Butter is richer in unsaturated fatty
acids when the animals Eat Green fodder; hence, Butter is
less Soft (harder) during Winter, because animals feed
primarily on grass or hay. FAT note that the globules are
separable by microfiltration and fractional Crystallization,
Making it possible to obtain a specific Products with
Character. Fat globules have a different composition
depending on their Size of AG. It should be Remembered
only physical processes that are allowed for the
Transformation of Milk FAT. Lipids are also subject to
changes related to Temperature changes during Storage, for
example. Table 6 lists the Main Chemical changes that must
be taken Into Account in the Choice of Process Technology
and the use of additives such as antioxidants (Mireille,
the 2,006th).