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Topic: Milkfat

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	CALIFORNIA DAIRY RESEARCH FOUNDATION
		The origin of the C18:1 in milkfat was proposed to be from the C18:1 in the canola oil.
		Milkfat from Holstein and Brown Swiss cows was higher in monounsaturated (C18:1) fatty acid composition compared to Jersey cows.
		The specific objectives of the research are to: 1) Study and quantify the effects of filler (fractionated milkfat fractions) composition and physico-chemical properties; matrix (whey proteins) composition, and matrix-filler interactions on the rheological properties, and structural features of composite gels consisting of whey proteins and fractionated milkfat fractions.
	www.cdrf.org /content.asp?contentID=97 (5007 words)

	Milkfat treatment - US Patent 6288252 (Site not responding. Last check: 2007-10-19)
		The color level in milkfat is reduced by heating milkfat to 200 degrees C. and 300 degrees C. for a period of less than tern minutes, preferably using an intimate thermal contact between the heater and the milkfat.
		The heating of the milkfat in the heating means 23 is at a sufficiently high temperature and held for a sufficient time that the end product exiting in a direction indicated by arrow B has a colour which has been reduced to a sufficient degree with the breaking down of the carotene which has occurred.
		In this way the milkfat is provided with an intimate thermal contact with the inner core surface to ensure efficient heating of the milkfat as it passes through the heating means 23.
	www.patentstorm.us /patents/6288252.html (2286 words)

	WHAT'S THAT STUFF? - Process Cheese
		Milkfat exists as globules of a triglyceride wrapped in a phospholipid-protein membrane.
		There are a number of different types of process cheese specified by FDA, and because the federal regulations stipulate that the type of cheese must be indicated on the package label, many people have been left scratching their heads wondering exactly what they are buying and consuming.
		Pasteurized process cheese spread is a variation on cheese food that may contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the Irish moss colloid carrageenan, to prevent separation of the ingredients.
	pubs.acs.org /cen/whatstuff/stuff/7806sci2.html (976 words)

	Goat Dairy Foods (Site not responding. Last check: 2007-10-19)
		Such a misconception is most likely derived from the fact that the average percentage of milkfat, as with cow's milkfat, is a variable component, often ranging between 3.0 and 6.0 percent.
		The fatty acids in the milkfat are arranged in the triglycerides in accordance with a pattern that appears to be universal among ruminants.
		A major difference between the milkfat of the goat and the cow is the percentage distribution among specific short chain fatty acids.
	drinc.ucdavis.edu /goat1.htm (2471 words)

	healthywhey.org - Research Projects (Site not responding. Last check: 2007-10-19)
		Milkfat of Jersey cows was lowest in C18:1 in milkfat while Brown Swiss cows had the highest and Holstein cows were in the mid range.
		Milkfat from Jersey cows was lower in C18:1 and CLA than milkfat from both Holstein and Brown Swiss cows.
		Study and quantify the affects of filler (fractionated milkfat fractions) composition and physico-chemical properties matrix (whey proteins) composition and matrix-filler interactions on the rheological properties and structural features of composite gels consisting of whey proteins and fractionated milkfat fractions.
	www.healthywhey.org /research/butter2000.htm (3589 words)

	CALIFORNIA DAIRY RESEARCH FOUNDATION
		The objective of this research is to modify the fatty acid composition and the triglyceride structure of milkfat to improve the nutritional value and manufacturing properties of milkfat.
		Milk and milkfat have been observed to be potentially excellent vehicles for vitamin E delivery, but it is not clear why and furthermore, it is not clear (in view of the now accepted health value of vitamin E in the diets of adults) if milk contains sufficient vitamin E for optimal nutrition.
		Fatty acid analysis of milkfat samples indicated that the C:16:0 content was 33 percent, 29.0 percent, and 27.5 percent, and the C18:1 content was 26.5 percent, 24.5 percent, and 26.5 percent of total fatty acids in palm oil fat supplement, whole cottonseed, and tallow/bakery waste supplement, respectively.
	www.cdrf.org /content.asp?contentID=98 (4878 words)

	The 2006-2011 World Outlook for Anhydrous Milkfat Creamery Butter - Market Research Report
		It is for this definition of anhydrous milkfat creamery butter that the aggregate latent demand estimates are derived.
		Based on the aggregate view of anhydrous milkfat creamery butter as defined above, data were then collected for as many similar countries as possible for that same definition, at the same level of the value chain.
		Another way of looking at this is to say that latent demand for anhydrous milkfat creamery butter is more likely to be similar across countries that have similar characteristics in terms of economic development (i.e., African countries will have similar latent demand structures controlling for the income variation across the pool of African countries).
	www.mindbranch.com /products/R307-9597.html (2913 words)

	Recipe: Varieties of Cream
		Cream, as defined by federal standards of identity, is "the liquid milk product high in fat separated from milk, which may have been adjusted by adding milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk or nonfat dry milk.
		Cream contains not less than 18 percent milkfat'.' Certain optional ingredients may also be included, such as emulsifiers, stabilizers, nutritive carbohydrate sweeteners and flavorings.
		It is frequently used in coffee, soups, fruit desserts and baked desserts, such as shortcakes, cobblers and dumplings.
	www.recipelink.com /gm/5/1232 (291 words)

	Stretching chocolate's shelf life
		Milkfat is separated into higher and lower melting point fractions by filtering off the different triglycerides during crystal formation, said Hartel.
		The research indicates that the high melting point milkfat fractions, which are the most similar to the cocoa butters, are the most effective in preventing bloom in chocolate, Hartel said.
		Using milkfat not only improves the stability of chocolate by inhibiting bloom, but is also cheaper than cocoa butter, said Hartel.
	www.cals.wisc.edu /media/news/01_97/milkfat_chocolate.html (760 words)

	Food Product Design: Indulgent Ice Cream
		Indulgent ice creams have milkfat contributed from cream, whole milk and condensed milk.
		The milkfat and proteins of new cream and milk provide not only the best taste, but are responsible for the structure and keeping quality of the finished products.
		The primary milkfat emulsion is often supplemented with emulsifiers and stabilizers at levels of 0.20% to 0.25% combined total of the mix.
	www.foodproductdesign.com /archive/1998/1098CS.html (5843 words)

	Cover Story : New Directions in Dairy (Site not responding. Last check: 2007-10-19)
		Milkfat provides structure to cakes and pastries, color and anti-blooming properties to cookies, aeration for icings and cakes, and tender and flaky textures in bakery products.
		Milkfat fractions with varying functionality, such as differing melting properties, will allow for improved end products, such as creamier soups and sauces.
		Fractionation of milkfat into its various component fats, followed by recombination of the fractions, allows for tailoring of fats with highly desirable physical properties like plasticity and pliability while retaining the rich, creamy flavor of butter.
	www.preparedfoods.com /CDA/ArticleInformation/coverstory/BNPCoverStoryItem/0,1229,117061,00.html (1959 words)

	Penn State Agriculture Magazine
		"Milkfat can improve the flavor of chocolate and other foods, but it hasn't been widely used as a food ingredient," Dimick says.
		Milkfat fractions offer several advantages to food processors.
		A 1 percent increase in the use of milkfat in manufacturing milk chocolate alone would require about 20 million additional pounds of milkfat, worth about $18 million per year.
	aginfo.psu.edu /PSA/ss96/pot3.html (671 words)

	International Dairy Foods Association - IDFA - Industry Facts
		Milkfat carries the fat soluble vitamins A, D, E, and K. The solids-not-fat portion consists of protein (primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus).
		Addition of vitamins A and D is optional, but if added, vitamin A must be present at a level of not less than 2,000 International Units (I.U.) Per quart; vitamin D is optional, but must be present at a level of 400 I.U., if added.
		The addition of certain characterizing ingredients and lactic-acid producing bacteria may permit, for example, the product to be labeled "cultured buttermilk," "cultured lowfat buttermilk," or "cultured nonfat milk buttermilk" depending upon the level of milkfat in the finished product.
	www.idfa.org /facts/milk/define.cfm (513 words)

	[No title] (Site not responding. Last check: 2007-10-19)
		The protein and other vitamin and mineral content of milks with reduced milkfat are equivalent to that of whole milk.
		The milk must also meet minimum milkfat requirements set by the State or municipality where it is sold.
		These standards give minimum milkfat requirements, which must be met if the product is to be shipped in interstate commerce.
	www.pueblo.gsa.gov /cic_text/food/buydairy/buydairy.txt (3348 words)

	Dairy Foods: Milkfat: fractions equal opportunities - Ingredient Technologies (Site not responding. Last check: 2007-10-19)
		The key is to think of milkfat as the sum of its parts: Milkfat is not one fat but a mixture of dozens of fat fractions that food processors can find beneficial in a variety of foods.
		Milkfat is made up of dozens of fractions known as triglycerides, which appear as three fatty acids lined up on a glycerol backbone.
		Enzymes and free fatty acids are introduced to the vessel, and reactions form unique milkfat fractions that are separated out by temperature and pressure adjustments.
	www.findarticles.com /p/articles/mi_m3301/is_n5_v90/ai_7638381 (635 words)

	Butter
		The trigylcerides (98% of milkfat) are of diverse composition with respect to their component fatty acids, approximately 40% of which are unsaturated fat firmness varies with chain length, degree of unsaturation, and position of the fatty acids on the glycerol.
		It should now be obvious from the discussions regarding the background science of churning and the crystallization processes that the structure of butter is quite complicated.
		The size and extent of crystal networks both within the globules and within the non-globular phases is controlled to a large extent by milkfat's variable composition and by the aging process.
	www.foodsci.uoguelph.ca /dairyedu/butter.html (3890 words)

	The World Market for Milk and Cream in Solid Form Containing More Than 1.5% Milkfat: A 2005 Global Trade Perspective
		I have developed a methodology, based on macroeconomic and trade models, to estimate the market for milk and cream in solid form containing more than 1.5% milkfat for those countries serving the world market via exports or supplying from various countries via imports.
		The total level of imports and exports on a worldwide basis, and those for each region, is based on a model which aggregates across over 150 key country markets and projects these to the current year.
		In such cases, the difference between the numbers given in this report and the numbers actually observed might be interpreted as the "net loss" or "net gain" due to these exogenous events affecting regular trade flows that would have occurred had these events not have taken place.
	www.marketresearch.com /researchindex/1029110.html (861 words)

	How to Buy Dairy Products
		Depending on its milkfat content, fluid milk is labeled milk, lowfat milk, or skim milk (nonfat milk).
		In the definitions that follow, the composition or milkfat content given for each product (except for butter) is required under FDA regulations.
		Skim milk (nonfat milk) must have less than 0.5 percent milkfat, contain 8.25 percent MSNF, and must be fortified with vitamin A. The addition of vitamin D is optional.
	www.ams.usda.gov /howtobuy/dairy.htm (3081 words)

	USDA : Milkfat prices, 6.7.02
		Milkfat prices received for sweet cream with a fat content of 38 to 50 percent for the weeks ending June 1 and May 25 are as follows, respectively: Class II $1.42, $1.46; and All Classes $1.43, $1.46.
		Milkfat Prices, United States -------------------------------------------------------------------------------- : Week Ending Class :----------------------------------------------------------- : Jun 1, : May 25, : May 18, : May 11, : May 4, : Apr 27 : 2002 : 2002 : 2002 1/ : 2002 1/ : 2002 1/ : 2002 -------------------------------------------------------------------------------- : Dol./Lb.
		A transaction is complete when the milkfat is "received" and title transfer occurs.
	news.tradingcharts.com /futures/4/1/usda1023454214.html (439 words)

	Dairy Foods: Research unlocks milkfat secrets - Includes related article on milkfat - Ingredient Technology (Site not responding. Last check: 2007-10-19)
		Because milkfat is unique in terms of sensory attributes, physical performance, chemical profile, and dispersibility in aqueous systems (milk is a prime example), this situation has actually brought new marketing opportunities.
		Robert Bremel, UWM, is attempting to identify the genes responsible for fatty acid elongation in the mammary gland.
		Since the C (sub 12) to C (sub 16) fatty acids are generally regarded by nutritionists as less desirable, a milkfat with a reduced level of these should be of greater value.
	www.findarticles.com /p/articles/mi_m3301/is_n4_v91/ai_9081657 (1334 words)

	Food Product Design: Spread's the Word
		The technology used to produce milkfat fractions is not new - it has been practiced in Europe for 20 years.
		Fractionation, blending fractions and texturization provide the ability to tailor milkfat in ways that are not possible with conventional dairy processing equipment.
		The milkfat is cooled under controlled conditions until it crystallizes, forming a slurry of solid milkfat crystals suspended in liquid milkfat.
	www.foodproductdesign.com /archive/1999/0299cs.html (5555 words)

	American Butter Institute Market Situation & Outlook--Fourth Quarter 1998
		The limited milkfat supplies available to the market were often utilized first to satisfy the growing demand in higher-valued markets like ice cream and cream cheese.
		As is often the case, the demand for butter was treated as a secondary market and was not adequately supplied with milkfat.
		Because estimates show that the majority of subsidized exports occurred from June 1997 to February 1998, it is unlikely that export activity created the critical shortage of butter in 1998.
	www.butterinstitute.org /marketsituation/fourthquarter1998.htm (1535 words)

	The World Market for Milk Containing Less Than 1% Milkfat: A 2005 Global Trade Perspective
		This report was created for strategic planners, international executives and import/export managers who are concerned with the market for milk containing less than 1% milkfat.
		I have developed a methodology, based on macroeconomic and trade models, to estimate the market for milk containing less than 1% milkfat for those countries serving the world market via exports or supplying from various countries via imports.
		Combined, Chapters 3 and 4 present the complete picture for imports and exports of milk containing less than 1% milkfat to and from all major countries in the world.
	www.marketresearch.com /researchindex/1026784.html (786 words)

	page 4
		According to the USDA, ice cream or frozen custard must contain at least 10% milkfat to be labeled as such.
		High milkfat content in ice cream is an attempt to create this creamy texture in standard ice cream.
		Thus, Goodberry’s frozen custard is a healthier alternative to higher milkfat premium ice cream.
	www.goodberrys.com /html/page_4.html (197 words)

	The World Market for Milk Containing 1-6% Milkfat: A 2005 Global Trade Perspective
		I have developed a methodology, based on macroeconomic and trade models, to estimate the market for milk containing 1-6% milkfat for those countries serving the world market via exports or supplying from various countries via imports.
		Chapter 4 does the same, but for imports of milk containing 1-6% milkfat for all countries in the world.
		Combined, Chapters 3 and 4 present the complete picture for imports and exports of milk containing 1-6% milkfat to and from all major countries in the world.
	www.marketresearch.com /researchindex/1026084.html (756 words)

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