Homogenizing valve design and its influence on milk fat globule dispersion: I. Low rate of flow (100 1 h–1, Re ≤ 3000)

1982 ◽  
Vol 49 (2) ◽  
pp. 309-315 ◽  
Author(s):  
Leslie W. Phipps
Keyword(s):  
High Pressure ◽  
Milk Fat ◽  
Disruptive Effect ◽  
Valve Design ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Small Capacity ◽  
Low Rate

SummaryThe efficiencies of small capacity homogenizing valves of the high pressure type have been studied in relation to their design. The performance of a valve was strongly affected by the magnitude of the effective inlet diameter D0 of the seating for a given exit diameter D when D0/D > 0·5. The indications are that narrow mating faces situated such that D0/D → 1 should maximize performance. Milk fat globule dispersion varied regularly with a valve's face angle; optimum angles for maximum disruptive effect were about +35° and –30°. Perforated metal insets interposed between flat faces of a valve piece and its seat noticeably improved fat dispersion; reductions in mean globule diameter of up to 25% were obtained.Variations in the sensitivity of different milks to homogenization were observed but avoided by appropriate experimental procedures.

Homogenizing valve design and its influence on milk fat globule dispersion: II. High rate of flow (1000 1 h-1, 6000 < Re < 15000)

1982 ◽  
Vol 49 (2) ◽  
pp. 317-322 ◽  
Author(s):  
Leslie W. Phipps
Keyword(s):  
Energy Consumption ◽  
Milk Fat ◽  
Reynolds Numbers ◽  
Performance Characteristics ◽  
High Rate ◽  
Valve Design ◽  
Milk Flow ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

SUMMARYThe performance characteristics of a valve accepting a high rate of milk flow and operating at Reynolds’ numbers (Re) of 6000–15000 have been studied. Features of valve design which improved homogenizing efficiency were identified. As with small valves operating at lower Re numbers, efficiency increased as D0/D increased beyond 0·5; for D0/D ≈ 0·7, a 15% reduction in mean globule size was obtained. Changes of face angle up to 45° had virtually no effect on milk fat globule dispersion. The use of impact rings produced only small improvements in dispersion. The incorporation of perforated insets led to substantial globule size reductions of 15–25% or the equivalent in reductions of homogenizer energy consumption of 12–35%.

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

Dairy ◽  
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.

PROTEOME OF MILK FAT GLOBULE MEMBRANE AND MAMMARY GLAND TISSUE IN GOAT FED DIFFERENT LIPID SUPPLEMENTATION

2021 ◽  
pp. 106378
Author(s):  
Iolly Tábata Oliveira Marques ◽  
Fábio Roger Vasconcelos ◽  
Juliana Paula Martins Alves ◽  
Assis Rubens Montenegro ◽  
César Carneiro Linhares Fernandes ◽  
...  
Keyword(s):  
Mammary Gland ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Mammary Gland Tissue ◽  
Gland Tissue ◽  
Milk Fat Globule ◽  
Lipid Supplementation ◽  
Fat Globule

Structure of the human milk fat globule

2013 ◽  
Vol 25 (10) ◽  
pp. 223-226 ◽  
Author(s):  
Cyrielle Garcia ◽  
Sheila Innis
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Human Milk Fat
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