The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk

Thermal pasteurisation is an established method for milk processing. However, the high temperature could affect the micronutrients in the milk. High pressure processing (HPP) is a cold alternative to thermal pasteurisation that can maintain the fresh-like properties of liquid food. However, employing pressure could potentially affect the composition and microstructure of milk and milk products. Therefore, this study focusses on evaluating the effect of high pressure processing (HPP) towards the composition, lactose content and microstructure (in term of fat globules) of goat milk. The goat milk was subjected to HPP at a pressure range of 200 to 600 MPa and process holding time at 5 - 15 mins. There were insignificant differences in terms of fat, protein and carbohydrate, but significant changes observed for lactose content of pressurised goat milk (PGM). The lactose content of PGM was in the range of (2.540 – 2.986 g/mL), while 1.253±0.01 g/100 mL for untreated goat milk (UGM). A higher number of the small size of goat milk fat globules observed at 600 MPa compared to lower processing pressure (200 and 400 MPa) at the same pressure holding time (5 to 15 mins). The mean diameters of fat globules were in the range of 5.215 to 5.651 μm. This size reduction of milk fat globules is an advantage for cheese making or other dairy product making industries, because it can help to possess a smoother and more refined texture of milk products.

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Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽

10.3390/dairy2020018 ◽

2021 ◽

Vol 2 (2) ◽

pp. 202-217

Author(s):

Michele Manoni ◽

Donata Cattaneo ◽

Sharon Mazzoleni ◽

Carlotta Giromini ◽

Antonella Baldi ◽

...

Keyword(s):

Milk Fat ◽

Lipid Fraction ◽

Value Added ◽

Milk Lipid ◽

Milk Fat Globule Membrane ◽

Fat Globules ◽

Milk Fat Globules ◽

Milk Fat Globule ◽

Fat Globule ◽

Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

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