| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Texas A&M University, Department of Animal Science, College Station 77843-2471
The effect of high pressure homogenization on the milk fat globule membrane proteins was investigated. Milk with 1.5 or 3.0% milk fat was heated in vats at low or high temperature (65°C for 30 min or 85°C for 20 min), homogenized, cooled, and centrifuged to separate the cream and serum phases. The amount of protein load per surface area increased as homogenization pressure increased but decreased with heat treatment. The composition of the proteins forming the milk fat globule membrane in homogenized milk was not affected by homogenization pressure or fat concentration, but significant differences in the composition of the milk fat globule membrane were caused by the heat treatment that was applied before homogenization. The milk fat globule membrane proteins in homogenized milk were composed of native membrane proteins, caseins, a-lactalbumin, and ß-lactoglobulin. Caseins represented about 70% of the proteins in the milk fat globule membrane. In milk heated at 85°C for 20 min, the ratios of adsorbed 
-lactalbumin and ß-lactoglobulin relative to adsorbed caseins were higher than in milk heated to 65°C.
Key Words: high pressure homogenization • fat globules • caseins
Submitted on October 7, 1996
Accepted on May 5, 1997
This article has been cited by other articles:
|
|
 |
|
  T. T. Le, J. Van Camp, R. Rombaut, F. van Leeckwyck, and K. Dewettinck Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk J Dairy Sci, August 1, 2009; 92(8): 3592 - 3603. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. Zamora, V. Ferragut, P. D. Jaramillo, B. Guamis, and A. J. Trujillo Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk J Dairy Sci, January 1, 2007; 90(1): 13 - 23. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
R. Rombaut, V. Dejonckheere, and K. Dewettinck Microfiltration of butter serum upon casein micelle destabilization. J Dairy Sci, June 1, 2006; 89(6): 1915 - 1925. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. K. Rowney, M. W. Hickey, P. Roupas, and D. W. Everett The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese J Dairy Sci, March 1, 2003; 86(3): 712 - 718. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. C. Michalski, R. Cariou, F. Michel, and C. Garnier Native vs. Damaged Milk Fat Globules: Membrane Properties Affect the Viscoelasticity of Milk Gels J Dairy Sci, October 1, 2002; 85(10): 2451 - 2461. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
