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Essay / Research Paper Abstract
This 4 page paper outlines the basic elements of milk lipids, including their composition in whole milk. Bibliography lists 5 sources.
Page Count:
4 pages (~225 words per page)
File: MH11_MHMilkLi.rtf
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function and the underlying issues that extend from a comparatively large percentage of lipids in whole milk. Lipids are substances that are soluble in nonpolar organic solvents, and comprise one
of the three principle structural components of liquids like milk. Lipids include things like fat and phosphatides, as well as constituent or derivative compounds (National Dairy Council, 2003).
Milk fat is considered one of the most complex lipids in liquid milk, and "exists in microscopic globules in an oil-in-water emulsion in milk" (National Dairy Council, 2003). It
has readily been recognized that milk fat and fat soluble vitamins have a distinct impact on the appearance, flavor, and texture of dairy products (National Dairy Council, 2003). Because
of the impact of lipids in whole milk, this type of milk is a significant source of "energy, essential fatty acids, fat-soluble vitamins and several other potential health-promoting components" (National
Dairy Council, 2003). Milk lipids are primary "triacylglycerols (triglycerides) or esters of fatty acid with glycerol (97-98%), 0.2 to 1.0% phospholipids,
0.2 to 0.4% free sterols (cholesterol, waxes, and squalene, an intermediate of cholesterol), traces of free fatty acids, and varying amounts of the fat-soluble vitamins A, D, E, and K"
(National Dairy Council, 2003). The following chart provides an overview of the lipids present in whole milk: Constituents of Milk Lipids Class of Lipid Per 100 Grams Whole
Fluid Milk (3.3% Fat)Per Cup (8 oz., 244g)
Whole Fluid Milk Vitamin A activity 126 IU (31 RE)307 IU (76 RE) Vitamin D 1-3 IU2.44 -7.32 IU Vitamin E 0.100 mg0.244 mg Vitamin K 0.00334 mg0.008 mg Triacylglycerols (Triglycerides) 3.23-3.27
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