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

Nurit Argov-Argaman*, Tzach Glasser, Hussein Muklada, Oren Hadaya, Ronit Mesilati-Stahy, Chen Raz, Serge Yan Landau

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

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.

Original languageAmerican English
Article number127938
JournalFood Chemistry
Volume340
DOIs
StatePublished - 15 Mar 2021

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Ltd

Keywords

  • Fatty acid
  • Fermentation
  • Pasteurization
  • Phospholipid

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