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The Analysis of Lipids with Special Reference to Milk Fat

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Recent Advances in Chemistry and Technology of Fats and Oils

Abstract

Lipids in milk provide a major source of energy and essential structural components for the cell membranes in the tissues of the newborn in all mammalian species. They also fulfil these functions when supplied as constituents of other foodstuffs, and can confer distinctive properties on dairy foods that affect processing. For such reasons and because of the commercial importance of milk, milk lipids have probably been studied more intensively than those from any other source. The composition, structures and chemistry of milk lipids have been reviewed on a number of occasions.1–5 Only 30 years ago, lipids were considered to be oily intractable substances that could be separated into simpler components only with difficulty. This picture was changed by the development of chromatographic procedures, initially gas—liquid chromatography (GLC) and thin-layer chromatography (TLC), and more recently high-performance liquid chromatography (HPLC). These, together with advances in spectroscopic methods, especially mass spectrometry, have brought about the explosive growth in knowledge of lipids in general and milk lipids in particular. Lipid analytical methodology has been reviewed.6–9

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  1. The Hannah Research Institute, Ayr, Scotland, UK

    William W. Christie

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  1. Department of Chemistry and Biochemistry, Liverpool Polytechnic, Byrom Street, L3 3AF, Liverpool, UK

    R. J. Hamilton  & A. Bhati  & 

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Christie, W.W. (1987). The Analysis of Lipids with Special Reference to Milk Fat. In: Hamilton, R.J., Bhati, A. (eds) Recent Advances in Chemistry and Technology of Fats and Oils. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7471-8_5

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