Anhydrous goat's milk fat: Thermal and structural behaviors studied by coupled differential scanning calorimetry and X-ray diffraction. 2. Influence of cooling rate

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 12, 2007, Pages 4741-4751

  Amara Dali, Wafa Ben ^a,b   Lesieur, Pierre ^c,d   Artzner, Franck ^e   Karray, Nadia ^b   Attia, Hamadi ^b   Ollivon, Michel ^a  

^a UNIV PARIS SUD   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

^c UNIVERSITÉ PARIS SACLAY   (France)

^d UNIVERSITÉ DE LORRAINE   (France)

^e UNIVERSITÉ DE RENNES 1   (France)

Author keywords

Crystallization; Differential scanning calorimetry; Goat's milk fat; Polymorphism; Triacylglycerols; X ray diffraction

Indexed keywords

CAPRA HIRCUS;

EID: 34250721511     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063210p     Document Type: Article

References (29)

1. Billon, P. Milking management. In Encyclopedia of Dairy Sciences; Roginski, H., Fuquay, J. W., Fox, P. F., Eds.; Academic Press: Cornwall, 2003; pp 1243-125.
2. Zan, M.; Stibilij, V.; Rogelj, I. Milk fatty acid composition of goats grazing on alpine pasture. Small Ruminant Res. 2006, 64, 45-42.
3. Isachi, S. P. A.; Hui, J.; Chong, F. N.; Strange, A.; Bencini, R.; Tay, G. K. Comparison of the milk quality of the South African Boer and Australian Rangeland goats. Small Ruminant Res. 2004, 53, 181-184.
4. Haenlein, G. F. W. Goat milk in human nutrition. Small Ruminant Res. 2004, 51, 155-163.
5. Christie, W. W. Composition and structure of milk lipids. In Advanced Dairy Chemistry, 2nd ed.; Fox, P. F., Ed.; Chapman & Hall: London, United Kingdom, 1995; Vol. 2, pp 1-28.
6. Jensen, R. G.; Ferris, A. M.; Lammi-Keefe, C. J. The composition of milk fat. J. Dairy Sci. 1999, 74, 3228-3243.
7. Gresti, J.; Bugaut, M.; Maniongui, C.; Bezard, J. Composition of molecular species of triacylglycerols in bovine milk fat. J. Dairy Sci. 1993, 76, 1850-1869.
8. Walstra, P.; van Beresteyn, E. C. H. Crystallization of milk fat in the emulsified state. Neth. Milk Dairy J. 1975, 29, 35-65.
9. Small, D. M. The physical chemistry of lipids. From alkanes to phospholipids. In Handbook of Lipid Research; Hanahan, D. J., Ed.; Plenum Press: New York, 1986; pp 347-382.
10. Keller, G.; Lavigne, F.; Loisel, C.; Ollivon, M.; Bourgaux, C.; Lesieur, P. Investigation of the complex thermal behavior of fats. J. Therm. Anal. 1996, 47, 1545-1565.
11. Kalnin, D.; Lesieur, P.; Artzner, F.; Keller, G.; Ollivon, M. Systematic investigation of lard polymorphism using combined DSC and time-resolved synchrotron X-ray diffraction. Eur. J. Lipid Sci. Technol. 2005, 107, 594-505.
12. Sato, K. Polymorphism of pure triacylglycerols and natural fats. In Advances in Applied Lipid Research; JAI Press Inc.: Amsterdam, The Netherlands, 1996; Vol. 2, pp 213-268.
13. Kalnin, D.; Schafer, O.; Amenitsch, H.; Ollivon, M. Fat crystallization in emulsion: Influence of emulsifier concentration on triacylglycerol crystal growth and polymorphism. Cryst. Growth Des. 2004, 4, 1283-1293.
14. Lavigne, F. Polymorphisme et Transitions de Phases des Triglycérides. Applications aux Propriétés Thermiques et Structurales de la Matiére Grasse Laitiére Anhydre et de ses Fractions; Univ. Paris VII: Paris XI et ENSIA, 1995.
15. Lopez, C.; Lesieur, P.; Bourgaux, C.; Ollivon, M. Thermal and structural behavior of milk fat. 1. Unstable species of anhydrous milk fat. J. Dairy Sci. 2001, 84, 756-766.
16. Lopez, C.; Lesieur, P.; Keller, G.; Ollivon, M. Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling. J. Dairy Sci. 2001, 84, 2402-2412.
17. Lopez, C.; Lesieur, P.; Ollivon, M. Crystalline structures formed in cream and anhydrous milk fat at 4 °C. Lait 2002, 82, 317-335.
18. Lopez, C.; Lesieur, P.; Ollivon, M. Thermal and structural behavior of anhydrous milk fat: 3. Influence of cooling rate. J. Dairy Sci. 2005, 88, 511-526.
19. Karray, N.; Lopez, C.; Lesieur, P.; Ollivon, M. Dromedary milk fat: Thermal and structural properties 1 - Crystalline forms obtained by slow cooling. Lait 2004, 84, 399-416.
20. Karray, N.; Lopez, C.; Lesieur, P.; Ollivon, M. Dromedary milk fat: Thermal and structural properties 2 - Influence of cooling rate. Lait 2005, 85, 433-451.
21. Ben Amara-Dali, W.; Karray, N.; Lesieur, P.; Ollivon, M. Anhydrous goat's milk fat: Thermal and structural behavior. 1. Crystalline forms obtained by slow cooling. J. Agric. Food Chem. 2005, 53, 10018-10025.
22. Keller, G.; Forte, L.; Andrieux, K.; Dahim, M.; Loisel, C.; Ollivon, M.; Bourgaux, C.; Lesieur, P. DSC and X-ray diffraction coupling. Specifications and applications. J. Therm. Anal. 1998, 51, 783-791.
23. Ollivon, M.; Keller, G.; Bourgaux, C.; Kalnin, D.; Villeneuve, P.; Lesieur, P. DSC and high resolution X-ray diffraction coupling. J. Therm. Anal. Calorim. 2006, 85, 219-224.
24. Lopez, C.; Bourgaux, C.; Lesieur, P.; Bernadou, S.; Keller, G.; Ollivon, M. Thermal and structural behavior of milk fat: 3. Influence of cooling rate and droplet size on cream crystallization. J. Colloid Interface Sci. 2002, 254, 64-78.
25. Lavigne, F.; Bourgaux, C.; Ollivon, M. Phase transition of saturated triglycerides. Suppl. J. Phys. I 1993, 3, 137-140.
26. Loisel, C.; Keller, G.; Lecq, G.; Bourgaux, C.; Ollivon, M. Phase transition and polymorphism of cocoa butter. J. Am. Oil. Chem. Soc. 1998, 75, 425-439.
27. Marangoni, A. G. Fat Crystal Networks; Food science and technology series; Marcel Dekker Inc.: New York, 2005; Vol. 140, pp 850.
28. Timms, R. E. The phase behavior and polymorphism of milk fat, milk fat fractions, and fully hardness milk fat. J. Dairy Technol. 1980, 35, 47-53.
29. Marangoni, A. G.; Lencki, R. W. Ternary phase behavior of milk fat fractions. J. Agric. Food Chem. 1998, 46, 3879-3884.