The milk of all mammals contains lipids but the concentration varies widely between species from ~2 % to >50 % (Table 3.1). The principal function of dietary lipids is to serve as a source of energy for the neonate and the fat content in milk largely reflects the energy requirements of the species, e.g., land animals indigenous to cold environments and marine mammals secrete high levels of lipids in their milk.
CITATION STYLE
Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., & O’Mahony, J. A. (2015). Milk Lipids. In Dairy Chemistry and Biochemistry (pp. 69–144). Springer International Publishing. https://doi.org/10.1007/978-3-319-14892-2_3
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