Qian Liu, Yan Liu, Junying Zhao, Weicang Qiao, Juncai Hou, Yaling Wang, Minghui Zhang, Ge Jia, Yan Liu, Xiaofei Fan, Ziqi Li, Haidong Jia, Xiaojiang Zhao, Lijun Chen
The introduction of exogenous lipids in the production of infant formula induces significant alterations in milk lipid composition, content, and membrane structure, thus affecting the lipid digestion, absorption, and utilization. This study meticulously tracks these changes throughout the manufacturing process. Pasteurization has a significant effect on phosphatidylcholine and sphingomyelin in the outer membrane, decreasing their relative contents to total polar lipids from 12.52% and 17.34% to 7.72% and 12...
February 1, 2024: Food Chemistry