Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

2008 ◽  
Vol 75 (3) ◽  
pp. 347-353 ◽  
Author(s):  
Aiqian Ye ◽  
Skelte G Anema ◽  
Harjinder Singh
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Skim Milk ◽  
Milk Proteins ◽  
Surface Protein ◽  
Surface Proteins ◽  
Fat Globules ◽  
Heat Treated ◽  
Fat Globule ◽  
Concentrated Milk

The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m−2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the concentrates obtained from low-preheated milks after homogenization. Concentrated milks heat treated at 79°C either before or after homogenization had greater amounts of fat globule surface protein than concentrated milks heat treated at 50 or 65°C. This was attributed to the association of whey protein with the native MFGM (milk fat globule membrane) proteins and the adsorbed skim milk proteins. Also, at the same homogenization temperature and pressure, the amount of whey protein on the fat globule surface of the concentrated milk that was heated after homogenization was greater than that of the concentrated milk that was heated before homogenization. The amounts of the major native MFGM proteins did not change during homogenization, indicating that the skim milk proteins did not displace the native MFGM proteins but adsorbed on to the newly formed surface.

Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator

2004 ◽  
Vol 71 (4) ◽  
pp. 471-479 ◽  
Author(s):  
Aiqian Ye ◽  
Harjinder Singh ◽  
Michael W Taylor ◽  
Skelte G Anema
Keyword(s):  
Milk Fat ◽  
Whey Proteins ◽  
Skim Milk ◽  
Pilot Scale ◽  
Surface Proteins ◽  
Multiple Effect ◽  
Fat Globules ◽  
Whole Milk ◽  
Milk Fat Globules ◽  
Fat Globule

The changes in milk fat globules and fat globule surface proteins during concentration of whole milk using a pilot-scale multiple-effect evaporator were examined. The effects of heat treatment of milk at 95 °C for 20 s, prior to evaporation, on fat globule size and the milk fat globule membrane (MFGM) proteins were also determined. In both non-preheated and preheated whole milk, the size of milk fat globules decreased while the amount of total surface proteins at the fat globules increased as the milk passed through each effect of the evaporator. In non-preheated samples, the amount of caseins at the surface of fat globules increased markedly during evaporation with a relatively small increase in whey proteins. In preheated samples, both caseins and whey proteins were observed at the surface of fat globules and the amounts of these proteins increased during subsequent steps of evaporation. The major original MFGM proteins, xanthine oxidase, butyrophilin, PAS 6 and PAS 7, did not change during evaporation, however, PAS 6 and PAS 7 decreased during preheating. These results indicate that the proteins from the skim milk were adsorbed onto the fat globule surface when the milk fat globules were disrupted during evaporation.

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

1992 ◽  
Vol 59 (2) ◽  
pp. 187-195 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Stephen M. Nottingham ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
Skim Milk ◽  
Milk Proteins ◽  
Raw Milk ◽  
Membrane Lipid ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

SummaryHeating raw milk at 80 °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 the duration of heating, owing to incorporation of skim milk proteins, predominantly β-lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.

scholarly journals Research on milk homogenization in the stream homogenizer with separate cream feeding

10.5219/1289 ◽  
2020 ◽  
Vol 14 ◽  
pp. 142-148
Author(s):  
Kyrylo Samoichuk ◽  
Dmytro Zhuravel ◽  
Olga Viunyk ◽  
Dmytro Milko ◽  
Andrii Bondar ◽  
...  
Keyword(s):  
Milk Fat ◽  
Experimental Studies ◽  
Skim Milk ◽  
Digital Camera ◽  
Optical Microscope ◽  
Fat Globules ◽  
Fat Globule ◽  
Average Size ◽  
Microsoft Office

Homogenization, which is used in the technological schemes of production of most dairy products, is the most energy-intensive of the processes of mechanical processing of milk. One promising way to increase the energy efficiency of homogenization is to use separate homogenization and to use a little-researched stream homogenizer with separate cream feeding. The principle of its action is to pre-divide milk into cream and skim milk, and feed the fat phase with a thin stream into the stream of skim milk. This creates the conditions for achieving the high value of the Weber criterion – the main factor in the dispersion of milk fat. The purpose of these researches is to conduct experimental studies and determine the energy consumption and quality of homogenization of milk after treatment in a stream homogenizer. To achieve this goal, a designed experimental setup was used. The dispersive indices of the milk emulsion were determined by computer analysis of micrographs of milk samples obtained with an optical microscope and a digital camera using Microsoft Office Excel and Microsoft Visual Studio C # software using the OpenCV Sharp library. As a result of experimental studies, the critical value of the Weber criterion for homogenization of milk was determined, which is 28. The regularities of dispersion of milk fat in a stream homogenizer with separate feeding of the fat phase have been established. It is determined that the milk treatment in the experimental homogenizer allows us to achieve an emulsion with an average size of fat globules of about 0.8 μm (at the level of valve homogenizers). The value of the homogenization coefficient is obtained for the disruption of the fat globule in the conditions: subject to a single effect on the emulsion, without the influence of vibration and cavitation. This homogenization coefficient equals 3300 m3/2.s-1.

scholarly journals Changes in structure of the bovine milk fat globule membrane on heating whole milk

1992 ◽  
Vol 59 (3) ◽  
pp. 321-329 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Density Gradient Centrifugation ◽  
Gradient Centrifugation ◽  
Skim Milk ◽  
Milk Proteins ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

SummaryThe effects of heat-induced interactions between milk fat globule membrane components and skim milk proteins in whole milk on the structure of the membrane were examined by isopycnic sucrose density gradient centrifugation and by using Triton X-100 as a membrane probe. Skim milk components were incorporated into all the lipoprotein fractions separated by density gradient centrifugation. High density complexes, higher in density than those found in the natural milk fat globule membrane, were formed during the heat treatment. Losses of natural membrane polypeptides from the medium and low density lipoproteins were observed on heating. Heating whole milk also altered the rate of release of membrane components by detergent, with decreases in protein released and an increase in phospholipid constituents released. Studies on washed cream indicated that some of the changes in the membrane on heating whole milk occurred due to the heat treatment alone, independent of the interactions with skim milk proteins.

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.

scholarly journals Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi

2016 ◽  
Vol 40 (2) ◽  
pp. 144 ◽  
Author(s):  
Abubakar Abubakar
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Corn Oil ◽  
Skim Milk ◽  
Raw Material ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Water Emulsion ◽  
White Cheese

This research was conducted to investigate the quality of low-fat white cheese produced using raw material of modified milk. Five treatments applied were (A1) Using reduced fat (60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat with corn oil), (A3) Using emulsion of corn oil in skim milk and addition of whey protein concentrate (replacing milk fat with corn oil and the addition of whey protein concentrate=WPC), (A4) Using skim milk and water emulsion oil in water, and (A5) replacing milk fat with corn oil and the addition of probiotic (Lactobacillus casei). Each treatment was replicated three times. The selected that skim milk in corn oil emulsion with the addition of probiotics, the results showed had cheese quality characteristics as follow: yield 12.94±0.16%, hardnes 48.07±10.12 g, softness 8.51±0.54 kg/s, moisture content 50.37±1.60%, ash content 7.38±1.75% (dry matter), fat content 41.06±6.07% (dry matter), protein content 37.85±3.25% (dry matter), phosphorus content 346.62±25.61 mg/100g (dry matter), calcium content 860.78±87.91 mg/100g (dry matter), white color, regular texture, not flavorfull, salty taste, soft texture, elastic, ordinary preference acceptance.

Synthesis of multivitamin-loaded heat stable liposomes from milk fat globule membrane phospholipids by using a supercritical-CO2 based system

2020 ◽  
Vol 22 (16) ◽  
pp. 5345-5356 ◽  
Author(s):  
Apratim Jash ◽  
Ali Ubeyitogullari ◽  
Syed S. H. Rizvi
Keyword(s):  
Milk Fat ◽  
Supercritical Co2 ◽  
Heat Stability ◽  
Membrane Phospholipids ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Heat Stable ◽  
System P ◽  
Milk Fat Globule ◽  
Fat Globule

Inspired by the heat stability of milk, where fat globules are coated by the milk fat globule membrane (MFGM), heat stable liposomes loaded with multivitamins were successfully synthesized from MFGM phospholipid concentrate.

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