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Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk

Houlihan, A. V. and Goddard, P. A. and Nottingham, S. M. and Kitchen, B. J. and Masters, C. J. (1992) Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk. Journal of Dairy Research, 59 (2). pp. 187-195.

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Abstract

Heating raw milk at 80 deg C for 2.5-20 min was found to result in compositional changes in the milk fat globule membrane (MFGM). The yield of protein material increased with duration of heating, due to incorporation of skim milk proteins, predominantly beta- lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.

Item Type:Article
Keywords:Cows; Milk fat; milk fat globule membrane; milk protein; triacylglycerols; heat treatment Nutrition (Human and Experimental); Dairy Science
Subjects:Animal culture > Cattle > Dairy processing. Dairy products
Deposited On:30 Jan 2018 01:30
Last Modified:30 Jan 2018 01:30

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