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 Improving the quality of milk dispersion in a counter-jet homogenizer

10.5219/1407 ◽  
2020 ◽  
Vol 14 ◽  
pp. 633-640
Author(s):  
Kyrylo Samoichuk ◽  
Dmytro Zhuravel ◽  
Nadiya Palyanichka ◽  
Vadim Oleksiienko ◽  
Serhii Petrychenko ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Milk Fat ◽  
Specific Energy Consumption ◽  
Experimental Studies ◽  
Average Diameter ◽  
Optical Microscope ◽  
Design Parameters ◽  
Fat Globules

Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effective counter-jet homogenizers. The purpose of these studies is to increase the efficiency of machines of this type through fuller use of their kinetic energy. To achieve this, the design of a ring reflector was developed and experimental studies were carried out to determine its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer. Calculations were made to determine the reflector’s design parameters. An installation for experimental research has been developed, in which the required milk pressure is created with the help of compressed carbon dioxide. The dispersive indices of the milk emulsion were determined by computer analysis of milk sample micrographs 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 research, the formula for defining the angle of the reflector top has been determined analytically. Experimental studies proved its validity and allowed determination of the optimal diameter. A comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenizer proves a 15 – 20% increase in the degree of dispersion when using a reflector. At the same time, specific energy consumption does not increase. Comparison of the distribution curves of milk fat globules by size after counter-jet homogenization and homogenization with a reflector suggests that the average diameter of fat globules for the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersal characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector.

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.

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.

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.

Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

1996 ◽  
Vol 63 (3) ◽  
pp. 441-449 ◽  
Author(s):  
Milena Corredig ◽  
Douglas G. Dalgleish
Keyword(s):  
Milk Fat ◽  
Whey Proteins ◽  
Surface Load ◽  
Steam Heating ◽  
Fat Globules ◽  
Whole Milk ◽  
Milk Fat Globules ◽  
Fat Globule ◽  
Milk Fat Globule Membranes ◽  
Β Lactoglobulin

SummaryThe heat-induced binding of whey proteins to milk fat globule membranes in whole milk was investigated by quantitative electrophoresis and laser scanning densitometry. Both α-lactalbumin and β-lactoglobulin bound to the surfaces of fat globules when milk was heated in a water bath in the temperature range 65–85 °C. The interaction behaviour of α-lactalbumin did not seem to change with temperature, and the total amount of protein bound was ∼ 0·2 mg/g fat contained in the cream. The quantity of βlactoglobulin interacting with the milk fat globules increased with temperature from 02 to 0·7 mg/g fat between 65° and 85 °C. Even in whole milk heated at batch pasteurization temperatures (60–65 °C), α-lactalbumin and β-lactoglobulin were found attached to the fat globules. The interactions of the whey proteins with intact fat globule membranes were also investigated in milk heated in an industrial system (a pilot scale UHT and high temperature short time module), and the results were compared with those from the laboratory treatment (simple batch heating). The binding of the whey proteins to fat globules differed between milk heated by UHT using indirect steam heating or direct steam injection (DSI). However, the surface load in milk treated by DSI was not comparable to that of milk treated by batch heating or indirect steam heating, because of the changes in fat globule size and membrane composition caused by the DSI process.

Cytochemical observations on the extracellular carbohydrate produced byStreptococcus cremoris

1976 ◽  
Vol 43 (2) ◽  
pp. 283-290 ◽  
Author(s):  
B. E. Brooker
Keyword(s):  
Milk Fat ◽  
Iron Hydroxide ◽  
Periodic Acid ◽  
Skim Milk ◽  
Ruthenium Red ◽  
Extracellular Material ◽  
Colloidal Iron ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Cheese Curd

SummaryElectron microscopy showed that a varying proportion of cells ofStreptococcus cremorisNCDO 924 grown in autoclaved skim-milk possessed a layer of extracellular material attached to the cell wall. Occasional filamentous extensions of this layer made contact with neighbouring casein micelles. The same surfacestaining material persisted during the production of cheese-curd, but after maximum scald it was predominantly filamentous in appearance. These filaments made frequent contact with the adjacent curd matrix and with milk-fat globules.Str. cremorisNCDO 1986 produced similar surface material when in curd, but not when grown in skim-milk. In all situations, the extracellular material stained with colloidal iron hydroxide, ruthenium red and periodic acid–thiosemicarbazide–silver proteinate, indicating that it was largely composed of an acidic carbohydrate. It is suggested that this carbohydrate facilitates the adhesion of starter bacteria to the cheese-curd matrix and that during the initial stages of syneresis this serves to prevent their expulsion from the curd with the whey.

Membrane material in bovine skim-milk from udder quarters infused with endotoxin and pathogenic organisms

1975 ◽  
Vol 42 (3) ◽  
pp. 401-417 ◽  
Author(s):  
M. Anderson ◽  
B. E. Brooker ◽  
A. T. Andrews ◽  
E. Alichanidis
Keyword(s):  
Milk Fat ◽  
High Speed ◽  
Skim Milk ◽  
Protein Composition ◽  
Membrane Material ◽  
Cell Debris ◽  
Relative Contribution ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
And Control

SummaryThe effects of infusing endotoxin and a pathogen into different quarters of the udder of the same cow on the appearance and composition of milk membrane material were studied. Milk membrane was prepared by high-speed centrifugation of skim-milk. In samples from the control quarters only, a very thin layer covering the casein pellet was observed, whereas after the infusions it appeared as an opaque diffuse fluffy layer. The fluffy layer persisted for a maximum of 3 d after endotoxin infusion. A similar layer appeared 14 d after infusion of the pathogen and persisted, in spite of antibiotic treatment, throughout the experiment. From comparisons of (a) milk acid phosphatase activities between infused and control quarters, (b) the protein composition of milk membrane, and (c) morphological observations on the distribution of membrane material in milk, it was concluded that milk membrane originates from leucocytes, cell debris from the mammary gland, and the surface of the milk-fat globule membrane. The relative contribution made by these sources to milk membrane from healthy and infected udders is discussed.

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