Milk Lipids ◼ Triglycerides = 98% of total milk lipids ◼ Other lipids: phospholipids, free fatty acids, sterols, carotenoids, fat-soluble vitamins ◼ Distinctive dairy flavor due to short-chain saturated fatty acids (C4-C10) : butyric (C4:0), caproic (C6:0), caprylic (C8:0), capric acids (C10:0) ◼ Fat content in milk decreases as cow ages ◼ Fat in feed does not appreciably affect fat content of the milkMilk Lipids ◼ Triglycerides = 98% of total milk lipids ◼ Other lipids: phospholipids, free fatty acids, sterols, carotenoids, fat-soluble vitamins ◼ Distinctive dairy flavor due to short-chain saturated fatty acids (C4-C10) : butyric (C4:0), caproic (C6:0), caprylic (C8:0), capric acids (C10:0) ◼ Fat content in milk decreases as cow ages ◼ Fat in feed does not appreciably affect fat content of the milk