title: Seasonal variation in the composition and melting behavior of milk fat.
abstract: Dairy bulk tank milk was sampled during 1yr from 2 conventional (C1 and C2) and 1 organic dairy (O1) for studying the seasonal variation as well as the variation between dairies in the composition and properties of milk fat. The composition of fatty acids (FA) as well as triglycerides (TAG) in milk fat was analyzed, and the melting properties of milk fat were analyzed by use of differential scanning calorimetry. The main differences in fat content and composition of FA in milk fat between dairies included a higher fat content, greater proportion of C18:0, and smaller proportion of C16:0 in milk from dairy C2, which could be associated with a higher frequency of Jersey herds supplying milk to this dairy. The organic milk was characterized by a higher proportion of C18:3n-3, C18:2 cis-9,trans-11, C6 to C14, a lower proportion of C18:1 cis-9, and a higher melting point of the low-melting fraction. The TAG composition showed a greater proportion of C24 to C38 TAG in milk fat from dairy O1 and a greater proportion of C52 to C54 TAG in milk fat from dairy C2, which was in accordance with the differences in FA composition. Melting point of the low-melting fraction was higher for milk fat from dairy O1 compared with dairies C1 and C2, whereas no differences between dairies were observed with respect to melting points of the medium- and high-melting fractions. The seasonal variation in FA composition was most pronounced for dairy O1 although similar patterns were observed for all dairies. During the summer, the content of C18:0 and C18:1 cis-9 in milk fat was greater, whereas the content of C14:0 and C16:0 was lower. In addition, the content of C18:2 cis-9,trans-11 and C18:1 trans-11 increased in late summer for dairy O1. The differential scanning calorimetry thermograms of individual milk fat samples could be divided into 3 groups by principal component analysis. For dairy O1, summer samples belonged to group 1, spring and autumn samples to group 2, and winter samples to group 3. For dairy C1 winter samples (group 2), were separated from other samples (group 1), and for dairy C2 all samples were in group 1. Individual melting points were related to FA composition, and the melting point of the low-melting fraction was positively correlated to the content of C14:0 and C16:0 in milk fat and negatively correlated to the content of C18:1 cis-9 and C18:0.
authors.affiliation: Department of Food Science, Aarhus University, AU Foulum, Blichers Alle 20, DK-8830 Tjele, Denmark. Electronic address: mette.larsen@agrsci.dk.
authors.forename: M K
authors.initials: MK
authors.lastname: Larsen
authors.affiliation: Department of Food Science, Aarhus University, AU Foulum, Blichers Alle 20, DK-8830 Tjele, Denmark.
authors.forename: K K
authors.initials: KK
authors.lastname: Andersen
authors.affiliation: Department of Food Science, Aarhus University, AU Foulum, Blichers Alle 20, DK-8830 Tjele, Denmark.
authors.forename: N
authors.initials: N
authors.lastname: Kaufmann
authors.affiliation: Department of Food Science, Aarhus University, AU Foulum, Blichers Alle 20, DK-8830 Tjele, Denmark.
authors.forename: L
authors.initials: L
authors.lastname: Wiking
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D012621:Seasons; D014280:Triglycerides / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D014280:Triglycerides
keywords: fatty acid composition; melting property; triglyceride composition