Study on chemical and fatty acid modifications of cow’s milk in relation to fat globules diameter

Abstract

Studies regarding the range of values for variations in the size of milk fat globules have been conducted over the years by various Authors, based on objective observation and mathematical extrapolation. In 1969,Walstra calculated the existence of a population of globules smaller than 1 μm and identified a population of larger globules, distributed in a “Gaussian” manner and showing a peak at a diameter of around 3-4 micrometers; later Timmen e Patton (1988) separated the cream from the rest of the milk by centrifugation and classified the fat globules into small and large sizes.

Keywords

• milk fat globules, fatty acid, milk quality, cow