Good fat vs bad fat in Milk: A molecular level Understanding of Indian cow milk using confocal Raman microscopy

Abstract

Milk, a complex fluid renowned for abundance of vitamins and immune-boosting antibodies, holds a pivotal position in human nutrition. The research delves into the fundamental constituents of milk, focusing on cis-fatty acids (cis-FA), trans-fatty acids (trans-FA), and the α-helix structure found in proteins. These constituents are instrumental in the determination of milk quality and its nutritional value. Through an analysis of Raman spectra obtained from both raw milk and its individual components, this investigation quantifies the proportional contribution of cis-FA, trans-FA, and α-helix in diverse milk samples, thereby illuminating the disparities in milk quality. An intriguing finding of the study is the progressive increase in the percentage of trans-FA within milk over time, raising concerns about its implications for milk quality and overall health. However, the research also unveils an intriguing phenomenon – heating milk can reverse the conversion of trans-FA into cis-FA, indicating the significance of temperature and time in shaping milk's composition. This research, therefore, underscores the efficacy of Raman spectroscopy in delineating the composition of milk and its evolving nature with time and temperature, providing valuable insights pertinent to both the dairy industry and consumers’ health. © 2025 Elsevier B.V.