scholarly journals Microfiltration of Buttermilk and Washed Cream Buttermilk for Concentration of Milk Fat Globule Membrane Components

2007 ◽  
Vol 90 (5) ◽  
pp. 2132-2140 ◽  
Author(s):  
P. Morin ◽  
M. Britten ◽  
R. Jiménez-Flores ◽  
Y. Pouliot
Keyword(s):  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

scholarly journals Changes in structure of the bovine milk fat globule membrane on heating whole milk

1992 ◽  
Vol 59 (3) ◽  
pp. 321-329 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Density Gradient Centrifugation ◽  
Gradient Centrifugation ◽  
Skim Milk ◽  
Milk Proteins ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

SummaryThe effects of heat-induced interactions between milk fat globule membrane components and skim milk proteins in whole milk on the structure of the membrane were examined by isopycnic sucrose density gradient centrifugation and by using Triton X-100 as a membrane probe. Skim milk components were incorporated into all the lipoprotein fractions separated by density gradient centrifugation. High density complexes, higher in density than those found in the natural milk fat globule membrane, were formed during the heat treatment. Losses of natural membrane polypeptides from the medium and low density lipoproteins were observed on heating. Heating whole milk also altered the rate of release of membrane components by detergent, with decreases in protein released and an increase in phospholipid constituents released. Studies on washed cream indicated that some of the changes in the membrane on heating whole milk occurred due to the heat treatment alone, independent of the interactions with skim milk proteins.

scholarly journals Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

2013 ◽  
Vol 31 (2) ◽  
pp. 70-82 ◽  
Author(s):  
Aleksandra Martinovic ◽  
Kim Marius Moe ◽  
Ehab Romeih ◽  
Bashir Aideh ◽  
Finn K. Vogensen ◽  
...  
Keyword(s):  
Milk Fat ◽  
Lactobacillus Casei ◽  
Cheddar Cheese ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

The interfacial properties of various milk fat globule membrane components using Langmuir isotherms

2017 ◽  
Vol 20 ◽  
pp. 96-103 ◽  
Author(s):  
Malik Priyanka ◽  
Danthine Sabine ◽  
Paul Aman ◽  
Dewettinck Koen ◽  
Blecker Christophe
Keyword(s):  
Milk Fat ◽  
Interfacial Properties ◽  
Milk Fat Globule Membrane ◽  
Langmuir Isotherms ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

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.

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