文獻名：Characteristics of sow milks at different lactation stages and their frozen storage stabilities

作者： Cuirong Ren^a，Qingzhe Jin^a，Jun Jin^a，Yanbing Zhang^b，Xingguo Wang^a

^a Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University, Wuxi 214122, China

^b HuaNong Lipid Nutrition Technology Co., Ltd in Shandong Province, Binzhou, 256600, China

摘要：Characteristics of sow milk fats at different lactation stages, including colostrum (on day-1 of lactation) and milk (on day-15 of lactation), were systematically investigated from the emulsions, milk fat globules (MFGs) to fats. The viscosities of sow milks were significantly influenced by different lactation stages, in which colostrum showed a higher viscosity than milk. Colostrum fat globules had a lower volume-weighted average diameter (D₄₃) (4.03 ± 0.21 μm), surface-weighted average diameter (D₃₂) (2.05 ± 0.13 μm) and higher absolute zeta-potential (10.09 ± 0.09 mV) than those of milk. The unsaturated ratios of MFGs in sow milk were reduced with the increasing size of the globules, resulting in that colostrum fat had a lower melting temperature of 30.26 ± 0.98 °C with a corresponding lower starting crystallization temperature of 7.38 ± 0.55 °C compared with milk fat. The general stability of sow milk during storage could be reflected from the moisture distributions: bound water showed an overall downward trend; while a downtrend of free water was found during frozen storage at −20 °C for 4 months. These results establish the foundations for the improvement and development of sow milk substitutes, as well as for the feasibility of being a substitute for human milk.

關鍵詞：Sow milk；Milk fat globule；Lactation stages；Physical properties；Storage stabilities