Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids
(PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other …

Abstract Bovine milk contains 3–5% of fat, of which the dominant portion (about 98%) is in
the form of triacylglycerols, whereas polar lipids such as glycerophospholipids and …

The lipid (fat) fraction of milk is composed mainly of triacylglycerols, with minor contributions
from diacylglycerols, free (unesterified) fatty acids, phospholipids and sterols. Trace amounts …

Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM),
composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise …

This paper reflects the concepts reviewed during the presentation in the Joint MILK/Lactation
Biology Symposium at the ADSA 2018 Annual Meeting. Our intention is to update the …

Glycerophospholipids and sphingolipids participate in a variety of indispensable metabolic,
neurological, and intracellular signaling processes. In this didactic paper we review the …

Milk is one of the most important foods for mammals, because it is the first form of feed
providing energy, nutrients and immunological factors. In the last few years, milk lipids have …

During the last years, phospholipids (PLs) have attracted great attention because of their
crucial roles in providing nutritional values, technological and medical applications. There …

During many years, the milk fat has been unfairly undervalued due to its association with
higher levels of cardiovascular diseases, dyslipidaemia or obesity, among others. However …

Polar lipids (PLs) are a significant functional component of milk that are difficult to quantitate.
A simple method for comprehensive identification and quantitative analysis of all essential …