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Food Science and Technology QUESTION #5996
Question 1
Milk fat exists primarily as triglycerides. The fatty acid composition of milk fat is unique because it contains:
  • Only long-chain saturated fatty acids (C16:0–C18:0)
  • A wide range from short-chain (butyric acid, C4:0) to very-long-chain fatty acids, with approximately \(65\%\) saturated FA, \(30\%\) monounsaturated, and \(3\text{–}5\%\) PUFA✔️
  • Only unsaturated fatty acids for maintaining fluidity at body temperature
  • Equal proportions of saturated and unsaturated fatty acids
Correct Answer Explanation
Bovine milk fat contains: \(\approx 65\text{–}70\%\) saturated FA (palmitic C16:0, stearic C18:0, myristic C14:0, butyric C4:0); \(\approx 25\text{–}30\%\) monounsaturated (oleic C18:1 predominantly); \(\approx 3\text{–}5\%\) PUFA (linoleic C18:2, \(\alpha\)-linolenic C18:3). Uniquely, it contains short-chain FA (C4–C10) synthesized de novo from acetate in the mammary gland.