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

Published online by Cambridge University Press:  01 June 2009

Avis V. Houlihan ,
Philippa A. Goddard ,
Stephen M. Nottingham ,
Barry J. Kitchen  and
Colin J. Masters
Avis V. Houlihan
Affiliation:
International Food Institute of Queensland, 19 Hercules Street, Hamilton, Queensland 4007, Australia
Philippa A. Goddard
Affiliation:
International Food Institute of Queensland, 19 Hercules Street, Hamilton, Queensland 4007, Australia
Stephen M. Nottingham
Affiliation:
International Food Institute of Queensland, 19 Hercules Street, Hamilton, Queensland 4007, Australia
Barry J. Kitchen
Affiliation:
Cadbury Schweppes (Australia) Ltd, 323 Canterbury Road, Ringwood, Victoria 3134, Australia
Colin J. Masters
Affiliation:
Griffith University, Kessels Road, Nathan, Queensland 4111, Australia
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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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 2 , May 1992 , pp. 187 - 195
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

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