Enzymatic and physical modification of milk fat: A review

Hanna Kontkanen (Corresponding Author), Susanna Rokka, Asmo Kemppinen, Hanna Miettinen, Jarkko Hellström, Kristiina Kruus, Pertti Marnila, Tapani Alatossava, Hannu Korhonen

Research output: Contribution to journalReview ArticleScientificpeer-review

26 Citations (Scopus)

Abstract

Bovine milk fat has one of the most complex compositions of all natural fats. It is composed of more than 400 different fatty acids, present primarily as triacylglycerols, which gives milk fat highly diverse functional and nutritional properties. The complexity of milk fat provides both opportunities and challenges for modifying its composition for different applications. Due to the versatility of lipid compounds, milk fat can be considered as a good source of essential fatty acids and fat-soluble vitamins. In addition, milk fat has physically and chemically favourable properties, and it also has good sensory quality. However, the negative nutritional image of milk fat, especially certain saturated long-chain fatty acids, and poor spreadability of butter have driven development of technologies to produce milk fat fractions with different physico-chemical or nutritional properties. This article reviews the current literature on enzymatic and physical means of fractionating bovine milk fat into different fractions, and highlights their fields of usage.
Original languageEnglish
Pages (from-to)3-13
JournalInternational Dairy Journal
Volume21
Issue number1
DOIs
Publication statusPublished - 2011
MoE publication typeA2 Review article in a scientific journal

Fingerprint

milk fat
Milk
Fats
long chain saturated fatty acids
fat soluble vitamins
milk
Fatty Acids
butter
essential fatty acids
lipids
Butter
Essential Fatty Acids
Vitamins
triacylglycerols
fatty acids
Triglycerides
Technology
Lipids

Keywords

  • milk
  • fats

Cite this

Kontkanen, Hanna ; Rokka, Susanna ; Kemppinen, Asmo ; Miettinen, Hanna ; Hellström, Jarkko ; Kruus, Kristiina ; Marnila, Pertti ; Alatossava, Tapani ; Korhonen, Hannu. / Enzymatic and physical modification of milk fat : A review. In: International Dairy Journal. 2011 ; Vol. 21, No. 1. pp. 3-13.
@article{d342538fb7c54e87a3b3fed5e5237014,
title = "Enzymatic and physical modification of milk fat: A review",
abstract = "Bovine milk fat has one of the most complex compositions of all natural fats. It is composed of more than 400 different fatty acids, present primarily as triacylglycerols, which gives milk fat highly diverse functional and nutritional properties. The complexity of milk fat provides both opportunities and challenges for modifying its composition for different applications. Due to the versatility of lipid compounds, milk fat can be considered as a good source of essential fatty acids and fat-soluble vitamins. In addition, milk fat has physically and chemically favourable properties, and it also has good sensory quality. However, the negative nutritional image of milk fat, especially certain saturated long-chain fatty acids, and poor spreadability of butter have driven development of technologies to produce milk fat fractions with different physico-chemical or nutritional properties. This article reviews the current literature on enzymatic and physical means of fractionating bovine milk fat into different fractions, and highlights their fields of usage.",
keywords = "milk, fats",
author = "Hanna Kontkanen and Susanna Rokka and Asmo Kemppinen and Hanna Miettinen and Jarkko Hellstr{\"o}m and Kristiina Kruus and Pertti Marnila and Tapani Alatossava and Hannu Korhonen",
year = "2011",
doi = "10.1016/j.idairyj.2010.05.003",
language = "English",
volume = "21",
pages = "3--13",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "1",

}

Kontkanen, H, Rokka, S, Kemppinen, A, Miettinen, H, Hellström, J, Kruus, K, Marnila, P, Alatossava, T & Korhonen, H 2011, 'Enzymatic and physical modification of milk fat: A review', International Dairy Journal, vol. 21, no. 1, pp. 3-13. https://doi.org/10.1016/j.idairyj.2010.05.003

Enzymatic and physical modification of milk fat : A review. / Kontkanen, Hanna (Corresponding Author); Rokka, Susanna; Kemppinen, Asmo; Miettinen, Hanna; Hellström, Jarkko; Kruus, Kristiina; Marnila, Pertti; Alatossava, Tapani; Korhonen, Hannu.

In: International Dairy Journal, Vol. 21, No. 1, 2011, p. 3-13.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - Enzymatic and physical modification of milk fat

T2 - A review

AU - Kontkanen, Hanna

AU - Rokka, Susanna

AU - Kemppinen, Asmo

AU - Miettinen, Hanna

AU - Hellström, Jarkko

AU - Kruus, Kristiina

AU - Marnila, Pertti

AU - Alatossava, Tapani

AU - Korhonen, Hannu

PY - 2011

Y1 - 2011

N2 - Bovine milk fat has one of the most complex compositions of all natural fats. It is composed of more than 400 different fatty acids, present primarily as triacylglycerols, which gives milk fat highly diverse functional and nutritional properties. The complexity of milk fat provides both opportunities and challenges for modifying its composition for different applications. Due to the versatility of lipid compounds, milk fat can be considered as a good source of essential fatty acids and fat-soluble vitamins. In addition, milk fat has physically and chemically favourable properties, and it also has good sensory quality. However, the negative nutritional image of milk fat, especially certain saturated long-chain fatty acids, and poor spreadability of butter have driven development of technologies to produce milk fat fractions with different physico-chemical or nutritional properties. This article reviews the current literature on enzymatic and physical means of fractionating bovine milk fat into different fractions, and highlights their fields of usage.

AB - Bovine milk fat has one of the most complex compositions of all natural fats. It is composed of more than 400 different fatty acids, present primarily as triacylglycerols, which gives milk fat highly diverse functional and nutritional properties. The complexity of milk fat provides both opportunities and challenges for modifying its composition for different applications. Due to the versatility of lipid compounds, milk fat can be considered as a good source of essential fatty acids and fat-soluble vitamins. In addition, milk fat has physically and chemically favourable properties, and it also has good sensory quality. However, the negative nutritional image of milk fat, especially certain saturated long-chain fatty acids, and poor spreadability of butter have driven development of technologies to produce milk fat fractions with different physico-chemical or nutritional properties. This article reviews the current literature on enzymatic and physical means of fractionating bovine milk fat into different fractions, and highlights their fields of usage.

KW - milk

KW - fats

U2 - 10.1016/j.idairyj.2010.05.003

DO - 10.1016/j.idairyj.2010.05.003

M3 - Review Article

VL - 21

SP - 3

EP - 13

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 1

ER -