Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk

We evaluated the effects of processing - pasteurization and yoghurt manufacturing - on some health-promoting lipidome components in milk from two feeding treatments - brushland grazing or hay-feeding in confinement - in dairy goats. The contents of fat and protein were higher, and of urea, lower, in grazing goats. Fatty acid composition - at the exception of saturated fatty acids - was affected by dietary management and milk processing. Phospholipid contents was lower in confined goats, with little effect for processing. The phospholipid-totriglyceride ratio was decreased by pasteurization. Sensitivity to pasteurization of phospholipid composition differed between feeding treatments. The percentage of sphingomyelin increased following pasteurization, with no response for fermentation to yoghurt. These results can be exploited to modulate health-promoting fats in dairy products.

Automated summary

This study investigated the effects of different feeding treatments and processing methods on the lipidome components in milk from dairy goats. Results showed that grazing goats had higher fat content and lower phospholipid content, with pasteurization reducing the phospholipid-to-triglyceride ratio. Sensitivity of phospholipid composition to pasteurization varied between feeding treatments.