Topics:
Animal Refresher, Dairy Science
Phospholipids in Milk
Phospholipid(s) present in milk is/are:
- All the above (Lecithin, Cephalin, Sphingomyelin) — Correct Answer
- Lecithin only
- Cephalin only
- Sphingomyelin only
Explanation:
Correct Answer: All the above — Lecithin, Cephalin, Sphingomyelin
Milk fat contains three major phospholipids: Lecithin, Cephalin (Phosphatidylethanolamine), and Sphingomyelin. These are present in the fat globule membrane that surrounds each fat droplet in milk.
Role of Phospholipids in Milk
- Lecithin is the most important phospholipid — it acts as an excellent emulsifying agent that stabilizes the fat-in-water emulsion in milk. It has both hydrophilic (water-loving) and hydrophobic (fat-loving) ends, allowing it to bridge the fat-water interface.
- Cephalin: Also present in the fat globule membrane; contributes to membrane integrity.
- Sphingomyelin: Found in the outer layer of the fat globule membrane; has roles in cellular signaling.
Fat Components in Milk
Milk fat includes:
- Triglycerides (major fraction, ~98%)
- Phospholipids (Lecithin, Cephalin, Sphingomyelin)
- Cholesterol
- Carotene
- Fat-soluble vitamins (A, D, E, K)
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Dairy Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
