Dairy Lecithin from Cheese Whey Fat Globule Membrane: Its Extraction, Composition, Oxidative Stability, and Emulsifying Properties

2012 ◽  
Vol 90 (2) ◽  
pp. 217-224 ◽  
Author(s):  
Dan Zhu ◽  
Srinivasan Damodaran
Keyword(s):  
Oxidative Stability ◽  
Cheese Whey ◽  
Emulsifying Properties ◽  
Fat Globule

scholarly journals Filtration of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey

2007 ◽  
Vol 90 (4) ◽  
pp. 1662-1673 ◽  
Author(s):  
R. Rombaut ◽  
V. Dejonckheere ◽  
K. Dewettinck
Keyword(s):  
Milk Fat ◽  
Cheese Whey ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Influence of Pasteurization Before and After Separation of Cream on the Oxidative Stability of Ripened Cream Butter

1977 ◽  
Vol 40 (7) ◽  
pp. 480-483
Author(s):  
J. FOLEY ◽  
J. J. KING
Keyword(s):  
Oxidative Stability ◽  
Pasteurized Milk ◽  
Relative Ratio ◽  
Before And After ◽  
Copper Distribution ◽  
Fat Globule

Ripened cream butter manufactured from cream separated from pasteurized milk (80 C for 15 sec) was more susceptible to oxidative changes than the corresponding butter manufactured from cream which was separated from milk at 50 C and the cream subsequently pasteurised (80 C for 15 sec). The propensity to oxidation is related to changes in copper distribution between the serum and fat globule phases and also to the relative ratio of serum to fat at the time of pasteurization.

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