A fatty acid is a carboxylic acid, often with a long aliphatic tail. The fatty acid composition of lipids is particularly important in determining their physical, chemical and nutritional properties.
The fatty acids account for over 85% and the glycerol for approximately 12.5% of weight.
Cow’s milk averages about 3.5% fat.
Cow’s milk contains more saturated fatty acids. The fat in cow’s milk are among the most complex naturally occurring, because of the large number of fatty acids they contain.
Fatty acids content of cow’s milk can be modified by diet.
About 500 different fatty acids (4:0 to 10:0) have been found in cow’s milk.
Cow’s milk fat contains short-chain fatty acids which are easy to digest. Its milk also contains more saturated fatty acids and less unsaturated fatty acids, particularly four times less linoleic acid.
Too much consumption of energy sources in the form of lipids, particularly saturated fatty acid, may cause ischemic heart and circulatory diseases.
The fatty acids in milk are derived from two sources, the plasma lipids and synthesis in the mammary gland.
Fatty acids in cow’s milk
