Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2025-01-05T19:52:30.041Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ames, B. N. & Dubin, D. T. 1960 The role of polyamines in the neutralization of bacteriophage deoxy-ribonueleic acid. Journal of Biological Chemistry 235 769–775CrossRefGoogle ScholarPubMed
Appell, K. C., Keenan, T. W. & Low, P. S. 1982 Differential scanning calorimetry of milk fat globule membranes. Biochimica et Biophysica Acta 690 243–250CrossRefGoogle ScholarPubMed
Brown, E. M. 1984 Interactions of β-lactoglobulin and α-lactalbumin with lipids: a review. Journal of Dairy Science 67 713–722CrossRefGoogle Scholar
Dalgleish, D. G. & Banks, J. M. 1991 The formation of complexes between serum proteins and fat globules during heating of whole milk. Milchwissenschaft 46 75–78Google Scholar
Dulley, J. R. & Grieve, P. A. 1975 A simple technique for eliminating interference by detergents in the Lowry method of protein determination Analytical Biochemistry 64 136–141CrossRefGoogle ScholarPubMed
Folch, J., Lees, M. & Sloane, Stanley G. H. 1957 A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry 226 497–509CrossRefGoogle ScholarPubMed
Kitchen, B. J. 1974 A comparison of the properties of membranes isolated from bovine skim milk and cream. Biochimica et Biophysica Acta 356 257–269CrossRefGoogle Scholar
Kitchen, B. J. 1977 Fractionation and characterization of the membranes from bovine milk fat globues. Journal of Dairy Research 44 469–482CrossRefGoogle Scholar
Koops, J. & Tarassuk, N. P. 1959 The effect of various processing treatments on the partition of phosphatides between the fat phase and the milk plasma. Netherlands Milk and Dairy Journal 13 180–189Google Scholar
Laemmli, U. K. 1970 Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 277 680–685CrossRefGoogle Scholar
Mabbitt, L. A. & Cheeseman, G. C. 1967 The effect of concentrating milk on the fat retention property of the cheese curd. Journal of Dairy Research 34 73–83CrossRefGoogle Scholar
McPherson, A. V., Dash, M. C. & Kitchen, B. J. 1984 a Isolation and composition of milk fat globule membrane material. I. From pasteurized milks and creams. Journal of Dairy Research 51 279–287CrossRefGoogle Scholar
McPherson, A. V., Dash, M. C. & Kitchen, B. J. 1984 b Isolation of bovine milk fat globule membrane material from cream without prior removal of caseins and whey proteins. Journal of Dairy Research 51 113–121CrossRefGoogle Scholar
McPherson, A. V., Fitz-Gerald, C. H. & Kitchen, B. J. 1981 Isolation of a low density lipoprotein complex from butter and its suitability as a substrate for lipases from psychrotrophic microorganisms. Australian Journal of Dairy Technology 36 74–78Google Scholar
Mather, I. H. & Keenan, T. W. 1975 Studies on the structure of the milk fat globule membrane. Journal of Membrane Biology 21 65–85CrossRefGoogle ScholarPubMed
Sawyer, W. H. 1968 Heat denaturation of bovine β-lactoglobulins and relevance of disulfide aggregation. Journal of Dairy Science 51 323–329CrossRefGoogle Scholar
Sawyer, W. H. 1969 Complex between β-lactoglobulin and κ-casein. A review. Journal of Dairy Science 52 1347–1355CrossRefGoogle ScholarPubMed
Spector, A. A. & Fletcher, J. E. 1970 Binding of long chain fatty acids to β-lactoglobulin. Lipids 5 403–411CrossRefGoogle ScholarPubMed
Standards Association Of Australia 1969 The determination of percentage of fat in milk by the Babcock method. Sydney, NSW: SAS (Australian Standard N26)Google Scholar
Standards Association Of Australia 1974 Methods for the analysis of dried milk and whey. Appendix A: Method of determining the undenatured whey protein nitrogen (UDWPN) content of reference samples of dried milk. Sydney, NSW: SAS (Australian Standard 1629)Google Scholar
Van Boekel, A. J. S. & Walstra, P. 1989 Physical changes in the fat globules in unhomogenized and homogenized milk. International Dairy Federation Bulletin Document 238 13–16Google Scholar