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

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

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.

scholarly journals Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments

2002 ◽  
Vol 82 (2) ◽  
pp. 193-208 ◽  
Author(s):  
Marie-Caroline Michalski ◽  
Fran�oise Michel ◽  
Christophe Geneste
Keyword(s):  
Size Distribution ◽  
Milk Fat ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

470. The distribution of fat-globule size in sow's milk: I. The effect of sampling at intervals throughout milking

1952 ◽  
Vol 19 (2) ◽  
pp. 127-132 ◽  
Author(s):  
W. G. Whittlestone
Keyword(s):  
Size Distribution ◽  
Slow Rate ◽  
Maximum Size ◽  
Distribution Patterns ◽  
Size Group ◽  
Improved Method ◽  
Globule Size ◽  
Fat Globule ◽  
Maximum Group

An improved method for the determination of fat-globule size distribution has been worked out and applied to samples of sow's milk drawn sequentially. The distribution patterns for the globule sizes of sow's milk have been determined. Globules range in size from less than ½μ to over 7μ. The maximum number of globules occurs at different sizes in different sows, the largest maximum size group so far recorded being 2–2·5μ, the smallest maximum group being 0–0·5μ. There is no marked trend in size with stage of milking, though usually the maximum size is less for later milkings if it changes.The strippings of sow's milk, unlike those of the cow, do not appear to be richer in fat than the earlier milk. Also unlike the cow, the globules of sow's milk do not cluster or clump (see Fig. 1). This explains the slow rate of creaming of sow's milk.

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