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

Heating 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 c...

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Bibliographic Details
Published in:Journal of dairy research 1992-05, Vol.59 (2), p.187-195
Main Authors: Houlihan, Avis V., Goddard, Philippa A., Nottingham, Stephen M., Kitchen, Barry J., Masters, Colin J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
cream
Food industries
Fundamental and applied biological sciences. Psychology
globule membrane
heat treatment
Milk and cheese industries. Ice creams
milk fat
Original Articles
polypeptides
protein content
raw milk
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Summary:Heating 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.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900030430