Globule-size distribution in injectable 20% lipid emulsions: Compliance with USP requirements

2007 ◽  
Vol 64 (19) ◽  
pp. 2032-2036 ◽  
Author(s):  
David F. Driscoll
Keyword(s):  
Size Distribution ◽  
Lipid Emulsions ◽  
Globule Size

536. The physical properties of cow's milk as influenced by stage of lactation: The Size Distribution of Butterfat Globules

1954 ◽  
Vol 21 (1) ◽  
pp. 50-54 ◽  
Author(s):  
W. G. Whittlestone
Keyword(s):  
Physical Properties ◽  
Distribution Pattern ◽  
Size Distribution ◽  
Cow’S Milk ◽  
Sampling Device ◽  
Cow's Milk ◽  
Stage Of Lactation ◽  
Globule Size ◽  
Fat Globule ◽  
Milking Machine

An examination of the fat-globule size distribution pattern has been made throughout the lactation for one quarter of one cow, samples being taken at different stages in the milking process using a normal milking machine with sampling device attached.

High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation

2003 ◽  
Vol 13 (6) ◽  
pp. 427-439 ◽  
Author(s):  
M. Thiebaud ◽  
E. Dumay ◽  
L. Picart ◽  
J.P. Guiraud ◽  
J.C. Cheftel
Keyword(s):  
High Pressure ◽  
Size Distribution ◽  
Bovine Milk ◽  
Microbial Inactivation ◽  
Globule Size ◽  
Fat Globule

A Study of Intravenous Emulsion Compatibility: Effects of Dextrose, Amino Acids, and Selected Electrolytes

1981 ◽  
Vol 15 (3) ◽  
pp. 184-193 ◽  
Author(s):  
Curtis D. Black ◽  
Nicholas G. Popovich ◽  
Myrella Roy
Keyword(s):  
Amino Acids ◽  
Size Distribution ◽  
Emulsion Stability ◽  
Divalent Cations ◽  
Linear Regression Analysis ◽  
Stability Loss ◽  
Ionic Concentration ◽  
Oil Emulsion ◽  
Globule Size ◽  
The Stability

Microscopic and electronic counting procedures as well as visual observations for creaming and flocculation were employed to quantitatively and qualitatively measure the effects of dextrose, amino acids, and various mono- and di-valent cations on the globule size distribution of the soybean oil emulsion 10%, Intralipid®. A linear regression analysis was demonstrated to successfully profile much of the stability data. Results indicated that divalent cations caused flocculation in the emulsion's internal phase immediately upon or shortly after the addition of their salts. The rate and extent of flocculation intensified with increasing ionic concentration. Amino acids, apparently acting at the oil/water interface, delayed divalent cation-induced flocculation; however, they did not prevent emulsion stability loss. The addition of dextrose 5% or 12.5% brought about a reduction of emulsion pH and significant globule coalescence 72 hours after admixture. Monovalent cations (i.e., Na+, K+) induced a progressive loss of emulsion stability over the 72-hour course of the experiments, the effect a function of ionic concentration. From the data, a model has been generated to predict significant changes ( p < 0.05) in Intralipid's® globule size distribution upon addition of solute and exposure to room temperature. Further recommendations of solute admixture with the intravenous emulsion are also included.

Estimation of Fat Globule Size Distribution in Milk Using an Inverse Light Scattering Model in the near Infrared Region

2013 ◽  
Vol 21 (5) ◽  
pp. 359-373 ◽  
Author(s):  
Giovanni Cabassi ◽  
Mauro Profaizer ◽  
Laura Marinoni ◽  
Nicoletta Rizzi ◽  
Tiziana M.P. Cattaneo
Keyword(s):  
Light Scattering ◽  
Size Distribution ◽  
Near Infrared ◽  
Infrared Region ◽  
Scattering Model ◽  
Globule Size ◽  
Fat Globule ◽  
Near Infrared Region

The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions

2005 ◽  
Vol 72 (3) ◽  
pp. 338-348 ◽  
Author(s):  
James A O'Mahony ◽  
Mark AE Auty ◽  
Paul LH McSweeney
Keyword(s):  
Size Distribution ◽  
Dry Matter ◽  
Bovine Milk ◽  
Size Distributions ◽  
Fat Globules ◽  
Globule Size ◽  
Confocal Scanning ◽  
Fat Globule ◽  
Confocal Scanning Laser ◽  
Made In

A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3·45, 4·68 and 3·58 μm, respectively. The maximum in storage modulus (index of firmness) decreased with increasing fat globule size for rennet-induced gels formed from SFG, LFG or CTRL milks. Miniature (20 g) Cheddar cheeses were manufactured using each of the 3 milks. There were no significant (P>0·05) differences in the pH, moisture and fat in dry matter levels between cheeses made using any of the 3 milks, however, the fat content of the cheese made using SFG milk was ~1% lower than that of cheese made using LFG or CTRL milk in each of the 2 trials. Image analysis of confocal scanning laser micrographs of the cheeses illustrated that the star volume of fat globules in the cheeses decreased significantly (P[les ]0·05) as the size of fat globules in the milks used for cheesemaking was reduced. This indicates that it is possible to manipulate the size distribution of fat globules in Cheddar cheese by adjusting the fat globule size distribution of the milk used for cheesemaking. The concentration of free fatty acids (FFA) increased in all cheeses during ripening. At 120 d of ripening, the concentration of FFA varied significantly (P[les ]0·05 and P[les ]0·001 for trials 1 and 2, respectively) with fat globule size, with cheeses made in trial 2 from LFG, SFG or CTRL milks having total FFA levels of 3391, 2820 and 2612 mg/kg cheese, respectively.

0040 Ultrasonic separation of milk to select for fat globule size distribution

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 19-19
Author(s):  
S. P. Itle ◽  
D. R. Olver
Keyword(s):  
Size Distribution ◽  
Globule Size ◽  
Fat Globule
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