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Recent Research Advances in Milk Lipids
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Recent Research Advances in Milk Lipids

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (30 May 2019)

Special Issue Editor

Prof. Dr. Giuseppe Conte

E-Mail Website
Guest Editor
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
Interests: animal feeding and milk quality; quantitative genetics of ruminants; milk technological properties; cheese yield; infrared spectroscopy; crossbreeding; volatile organic compounds; milk and meat CLA; enteric methane emissions.

Special Issue Information

Dear Colleagues,

Many studies have demonstrated that dietary saturated and trans fatty acids increase risk for human health. This scientific evidence has given rise to the concept of functional foods, creating a demand for foods with improved nutrient profiles. A typical example is the attempt in the dairy science sector to modify the composition of milk fat.

Milk and dairy products are the principal source of the saturated lipids intake in the world population. The negative effects of high level of these fats consumption on human health have increased dietician criticisms. On the other hand, cohort studies provide no convincing evidence that milk is harmful. In fact, dairy fat contains several components that may play an important role in human health: conjugated linoleic acid (CLA), vaccenic acid, branched-chain fatty acids, butyric acid, sphingolipids, and omega-3 fatty acids.

The aim of this Special Issue is to collect the most recent evidence in dairy feeding and breeding sector aimed to modify milk lipid composition, with emphasis to the functional properties.

Dr. Giuseppe Conte
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • milk
  • lipid composition
  • nutraceutical properties
  • CLA
  • mammary metabolism
  • dairy products

Published Papers (1 paper)

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Research

12 pages, 635 KiB  
Article
Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage
by Luis Miguel Rodríguez-Alcalá, María V. Calvo, Javier Fontecha and Leocadio Alonso
Foods 2019, 8(5), 163; https://doi.org/10.3390/foods8050163 - 13 May 2019
Cited by 5 | Viewed by 4462
Abstract
ω3-polyunsaturated fatty acids (PUFA) are known to have several beneficial effects, such as preventing the occurrence of cardiovascular events in adults and improving the development of the central nervous system during fetal life and childhood. Dairy products enriched in PUFA are now available [...] Read more.
ω3-polyunsaturated fatty acids (PUFA) are known to have several beneficial effects, such as preventing the occurrence of cardiovascular events in adults and improving the development of the central nervous system during fetal life and childhood. Dairy products enriched in PUFA are now available on the market and can help consumers to meet the ω3-PUFA daily intake recommendations. Although PUFA are prone to oxidation, little information exists regarding the alterations they undergo when products containing PUFA are stored. In this study, five infant formulae (IF) and five ω3-PUFA enriched Ultra High Temperature (UHT)-milk products were examined during storage at room temperature in terms of fatty acid (FA) composition and trans fatty acid (tFA) content until the end of shelf life by chromatography techniques. The IF included two follow-on formulae, two first-age formulae and a special medical purpose formula with different fat contents (from 2.6% to 27.7%). In the ω3-PUFA enriched UHT-milk products the milk fat was replaced by eicosapentanoic fatty acid (EPA) and docosahexaenoic acid (DHA) rich oils. The fatty acid content of all samples remained stable whereas some variations were observed for the tFA isomer content (p < 0.05) in the UHT-milk samples. Full article
(This article belongs to the Special Issue Recent Research Advances in Milk Lipids)
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