Changes in milk fat globule physical properties and milk fatty acid composition throughout the lactation cycle of Laoshan goat
By: Rongbo Fan, Wenqing Zhang, Xiaowei Zhao, Zhongyuan Ji, Qijing Du, Rongwei Han, Jun Wang, Yongxin Yang
The composition and physical properties of milk fat affect the quality and sensory properties of dairy products. However, changes in the physical properties of milk fat globules (MFGs) and profiles of milk fatty acids (FAs) of goat milk throughout the lactation period remain unclear. In the current study, we found that milk fat content and particle size of goat MFG decreased significantly during 90 d of lactation and increased thereafter as lactation progressed. The content of saturated FAs significantly increased, while that of monounsaturated FAs and polyunsaturated FAs significantly decreased from colostrum to late-lactation milk. The characteristics of goat MFGs and milk FAs were affected by the lactation period, which may provide valuable insights into the utilization of MFGs from dairy goats.
Read the full article in the Journal of Animal Science.