By Fernando Diaz
Milk fat is synthesised from fatty acids that come from the peripheral circulation (60%) or are synthesised de novo in the mammary gland (40%). Fatty acids with 4-14 carbons and part of those with 16 carbons derive from de novo synthesis in the mammary gland with the main source of carbons being acetate and in less proportion beta-hydroxy-butyrate.
The rest of the fatty acids of 16 carbons and all of those with 18 carbons and longer chains derive from circulating fatty acids, arising from the absorption of dietary lipids or fat mobilisation from body reserves.
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