Lesson 3

CHEMISTRY OF MILK LIPIDS

MILK LIPIDS
The primary purpose of milk lipid is to provide a source of energy to the new born calf. The
fat content of milk can vary considerably as a result of changes in factors like breed, diet and
stage of lactation etc. On an average the fat content in cow milk is4% and buffalo milk is
6.5%. Milk lipids are important as they provide distinctive nutritional, textural and
organoleptic properties on dairy products such as cream, butter, whole milk powder and
cheese. The economic value of milk is calculated on the basis of milk fat.1 g of fat furnishes
9 calories of energy.

When one molecule of glycerol combines with three molecules of fatty acids, one molecule
of glyceride is obtained. One molecule of glycerol contains 3 OH groups and each of which
can combine with one molecule of fatty acid to form a triglyceride. Milk fat is a simple lipid
consisting of triglycerides.

PHYSICAL STATE OF MILK LIPIDS

Milk lipid is oil in water type emulsion. Milk lipids are found in three phases of milk viz; fat
globule, fat globule membrane and milk serum. The bulk of milk fat (98%) exists in the form
of small globules or droplets with an average size of 2-5 µ. The surface of fat globule is
coated with an adsorbed layer of material known as milk fat globule membrane (MFGM).

MILK FAT GLOBULE MEMBRANE (MFGM)

Every fat globule is coated with an adsorbed layer commonly known as milk fat globule
membrane which contains phospholipids and proteins in the form of a complex, and stabilizes
the fat emulsion. The membrane prevents the fat globules from coalescing and separating
from one another.

The fat globule membrane consists of proteins, lipoproteins, lipids, phospholipids,

cerebrosides, nucleic acids, enzymes, trace minerals and bound water. Approximately 60% of
milk phospholipids and 85% of cholesterol are located within the membrane. It also contains
high concentration of milk enzymes such as alkaline phosphatise and xanthine oxidase. It also
protecets milk lipids against the action of lipase in development of rancidity. Certain
important minerals like iron and copper are preferably attached to the fat globule membrane.

COMPOSITION OF MILK LIPIDS

1. Triglycerides
One molecule of glycerol contains 3 OH groups and each of which can combine with one
molecule of fatty acid to form a triglyceride. In milk fat more than 437 fatty acids are present
of which 10 determine the physical characteristics of milk fat. They are called principal fatty
acids. Butyric, Caproic, Caprylic, Capric, Lauric, Myristic, Palmitic, Stearic, Oleic and
Arachidic are the principal fatty acids found in milk fat.

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2. Phospholipids
They are important structural components of the fat globule membrane. Phospholipids are the
esters of polyhydric alcohol, usually glycerol. Phospholipids are easily destroyed by heat and
oxidation. Phospholipids present in milk are Lecithin, Cephalin and Sphingomylein.

3. Sterols
Sterols are unsaponifiable high molecular weight alcohols. Sterols may occur free or as esters
of fatty acids. Sterols present in milk are Cholesterol and Lanosterol. They are present in fat
globule, fat globule membrane and milk serum ranging from 0.25 to 0.40 per cent.

4. Fat Soluble Vitamins

Milk fat carries with it the fat soluble vitamins viz, vitamin A, D, E and K. One gram milk fat
contains 7.0 to 8.5 µg of vit. A, 2.0 to 50.0 µg of vit. E and 8.0 to 10.0 µg of carotenoids.
Vitamin D and K are present in traces in milk fat. Carotene contributes to an average 30
percentage of total vitamin A in cow milk fat. Buffalo milk contains no carotene.

PHYSICAL PROPERTIES OF MILK FAT

Physical properties of fat have intense influence on the sensory attributes, texture and
nutritional properties of the milk products.

 Colour, Smell and Taste: milk fat in pure state is colourless, smell-less and tasteless.
Yellow colour of cow milk is due to carotene.
 Solubility: Milk fat is insoluble in water and is soluble in ether and amyl alcohol.

Physical constants of milk fat

1. Specific Gravity
Milk fat is the lightest constituent of milk. S.G of milk fat is 0.93.

2. Melting Point
Being the mixture of triglycerides, fat do not have a sharp melting point. Melting
point of milk fat ranges from 29°C - 44°C. Cow ghee has slightly lower M.P(29-41°C) than
buffalo ghee(32-44°C).

3. Solidifying or Setting Point

Cow milk fat has a setting point of 25-15°C whereas; buffalo milk fat has a setting
point of 28-16°C.

4. Refractive Index
Refractive Index of milk fat varies from 1.4538 to 1.4578. Butyro-Refractometer is
the instrument used to determine the refractive index of milk fat.

5. Butyro-Refractometer (B.R) Reading

B.R reading of milk fat ranges from 40-45. B.R reading is determined to check the
purity of milk fat. B.R reading is taken at 40°C. It is the most common test for detection of
adulteration of ghee.

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CHEMICAL PROPERTIES OF MILK FAT
1. Hydrolysis
Being esters of fatty acids with glycerol, fats are hydrolyzed to these compounds
when heated with water and a catalyst.
CH2OOCC17H35 CH2OH

CHOOCC17H35+ 3H2O CHOH + 3C17H35COOH

CHOOCC17H35 CH2OH
Fat Glycerol Fatty acid

2. Hydrogenation
Milk fat contains some unsaturated glycerides which may be hydrogenated to
saturated glycerides by passing through them hydrogen at 189°C in presence of Nickel
catalyst.

3. Saponification
When milk fat is boiled with alkalies such as NaOH or KOH it forms sodium or
potassium salt of fatty acid (soap) and glycerol. This reaction is called Saponification.

CH2OOCC17H35 CH2OH

CHOOCC17H35 + 3NaOH CHOH + 3C17H35 COONa

CHOOCC17H35 CH2OH
Fat Glycerol Soap

4. Halogenation
Unsaturated glycerides of milk fat combine with halogens such as bromine, iodine
and chlorine and change to saturated glycerides.

5. Rancidity
The most important flavour defect in the dairy products due to fat. Chemical changes
in fat, i.e hydrolysis of milk fat by the enzyme lipase (originally present or produced by
bacteria and moulds) and liberation of lower fatty acids (principally butyric acids) lead to off
– flavour called rancid flavour.

Chemical Constants of Milk Fat

1. Reichert Meissl (R.M.) Value
It is defined as the number of ml of N/10 NaOH alkali solution required to neutralize
steam - volatile water- soluble fatty acids distilled from 5 gms of fat. R.M. value of milk fat
ranges from 17 – 35. The R.M. value is the measure of butyric and caproic acid.

2. Polenske (P.) Value

It is defined as the number of ml of N/10 NaOH alkali solution required to neutralize
steam - volatile water- insoluble fatty acids distilled from 5 gms of fat. P. value of milk fat
ranges from 1.5 – 3. The P. value is the measure of caprylic and capric acid.
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3. Kirschner Value
It is defined as the number of ml of N/10 NaOH alkali solution required to neutralize
steam - volatile water- soluble fatty acids which form water soluble silver salts, distilled from
5 gms of fat. This value of milk fat ranges from 19 – 20. It is the measure of butyric acid.

4. Saponification Value
It is defined as the number of milligrams of KOH required to saponify 1 g of fat/ oil.
Milk fat has the Saponification value of 210-233.This value is the measure of average
molecular weight of fatty acids present in milk fat.

5. Iodine Value
It is defined as the number of grams of Iodine absorbed by 100 gms of fat/oil. Iodine
value of milk fat ranges from 26-35. It is the measure of unsaturated fatty acids.

6. Acidity of Milk Fat

Acidity of fat is due to liberation of free fatty acids (FFA) due to heating / storage. Acidity is
expressed as percentage oleic acid. The level of FFA is considered as the index of quality of
ghee. FFA not more than 0.4 - 0.7% oleic acid is graded as good quality ghee and 1 – 1.5%
oleic acid is not acceptable.

Lesson 8
VITAMINS IN MILK

Vitamins may be defined as carbon compounds of diverse structures, which are not used for
energy or fixed into the tissue frame work but which are required in minute amounts for the
normal functioning of the living organisms. Vitamins are also recognized as nutrients for
animals obtained from different foods etc. These cannot be synthesized in the body. Vitamins
are also synthesized by several other living organisms such as microorganisms like yeast and
molds. Sun light also helps in the synthesis of vitamins like Vitamin D. Since milk being
considered to be nearly complete food it is consumed by human beings of all ages.

Vitamins in Milk
Milk contains various fat soluble vitamins like vitamin A, D, E, K, along with water soluble
vitamins like vitamin C and B complex vitamins and provitamins. However, concentration of
some of these vitamins is very less.

Classes of Vitamins
On the basis of their solubility vitamins are distinguished into two:

1. Class A: Fat soluble vitamins A, D, E and K,

2. Class B: Water soluble vitamins, the B-complex and vitamin C (Ascorbic acid).

The B-complex vitamin includes thiamine, riboflavin, niacin, pantothenic acid, pyridoxine
biotin, choline, inositol, folic acid, p-aminobenzoic acid. BI2. All the above vitamins are
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present in milk, however, vitamin A and B2 group vitamins are present in appreciable
amounts

Vitamin A (Retinol)
Vitamin A is important in the diet as it is necessary for growth, health and reproduction. It
keeps the epithelial tissues healthy and thus aids in preventing infections. Lack of this
vitamin will cause night blindness. Vitamin A aids in maintaining normal glandular functions
such as maintenance of adrenal cortex and steroid hormones synthesis. It acts to initiate
vision from light energy. Vitamin A is present as carotene in plant and must be converted to
vitamin A for its function. Vitamin A is a growth factor. It has an important role in the vision
of mammalian organisms.

Vitamin D
Vitamin D is necessary to aid in calciumand phosphorus retention so as to make strong bones
and prevent rickets. It increases tubular preabsorption, and citrate blood levels. It maintains
and activates alkaline phosphatase in bones and serum calcium and phosphorus level.Vitamin
D is sometimes called the sunshine vitamin because the ultraviolet radiation of the sun can
convert an active precursor of the skin(7-dehydrocholesterol) to vitamin D. Children need
vitamin D for their growth and to a lesser extent mothers require this vitamin during
pregnancy and lactation.

Vitamin E
It is astrong antioxidant, prevents oxidation of unsaturated fatty acids and vitamin A in
intestinal tract and body tissues. It acts in oxidation reduction reactions, plays role in human
nutrition and is associated with reproductive factor, necessary for nutrition of muscles and
better utilization of vitamin A. It maintains integrity of vascular system and central nervous
system. Vitamin E is a detoxifying agent and maintains kidney, tubules, lungs, genital
structure,liver and red blood cell membranes.

Vitamin K
Vitamin K is present only in traces in milk if at all. Human needs for this vitamin are
supplied from consumption of plant materials containing it and by microbial synthesis in the
digestive track.

Vitamins Deficiency disease

Vitamin A Retinol Night blindness
Vitamin D Calciferol Rickets
Vitamin E Tocopherol Infertility
Vitamin K Phylloquinone
Vitamin B1 Thiamine Beri beri
Vitamin B2 Riboflavin
Vitamin B3 Niacin Pellagra
Vitamin B5 Panthothenic acid
Vitamin B6 Pyriodoxine
Vitamin B7 Biotin
Vitamin B9 Folic acid Megaloblastic anemia
Vitamin B10 Cobalamin Pernicious anaemia
Vitamin C Ascorbic acid Scurvy