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Food Chemistry

Argov-Argaman, N. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel.  

Glasser, T. - Ramat Hanadiv Natural Park, Zichron Yaakov, Israel.  

Hadaya, O. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel.  

Mesilati-Stahy, R. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel. 

Raz, C. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel

 

We evaluated the effects of processing – pasteurization and yoghurt manufacturing – on some health-promoting lipidome components in milk from two feeding treatments – brushland grazing or hay-feeding in confinement – in dairy goats. The contents of fat and protein were higher, and of urea, lower, in grazing goats. Fatty acid composition – at the exception of saturated fatty acids – was affected by dietary management and milk processing. Phospholipid contents was lower in confined goats, with little effect for processing. The phospholipid-to-triglyceride ratio was decreased by pasteurization. Sensitivity to pasteurization of phospholipid composition differed between feeding treatments. The percentage of sphingomyelin increased following pasteurization, with no response for fermentation to yoghurt. These results can be exploited to modulate health-promoting fats in dairy products.

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Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk
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Argov-Argaman, N. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel.  

Glasser, T. - Ramat Hanadiv Natural Park, Zichron Yaakov, Israel.  

Hadaya, O. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel.  

Mesilati-Stahy, R. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel. 

Raz, C. - Department of Animal Science, The Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, POB 12, Rehovot, 76100, Israel

 

Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk

We evaluated the effects of processing – pasteurization and yoghurt manufacturing – on some health-promoting lipidome components in milk from two feeding treatments – brushland grazing or hay-feeding in confinement – in dairy goats. The contents of fat and protein were higher, and of urea, lower, in grazing goats. Fatty acid composition – at the exception of saturated fatty acids – was affected by dietary management and milk processing. Phospholipid contents was lower in confined goats, with little effect for processing. The phospholipid-to-triglyceride ratio was decreased by pasteurization. Sensitivity to pasteurization of phospholipid composition differed between feeding treatments. The percentage of sphingomyelin increased following pasteurization, with no response for fermentation to yoghurt. These results can be exploited to modulate health-promoting fats in dairy products.

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