Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Elias-Argote, Xiomara Elizabeth

doi:10.15368/theses.2011.156

Cited by 2 publications

(1 citation statement)

References 152 publications

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“…As a consequence the milk's own lipolytic enzymes and the similar microbial enzymes in the product had a better access to the lipid molecules, thus the extent of the lipolysis was significantly higher. Authors (Akoh & Min, 2002;Dhankhar, 2014;Elias-Argote, 2011;Kiełczewska, Kruk, Czerniewicz, & Haponiuk, 2006;Thierry et al, 2017) agree in the conclusion that the higher the pressure and the temperature are applied during the homogenization, the smaller fat droplets are formed. Along with this, the amount of the fatty acids released from the membrane of fat droplets will be higher in the milk, which is more exposed to enzymatic effects during the lipolysis.…”

Section: Discussionmentioning

confidence: 92%

Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil

Kiss

Naàr

Daróczi³

et al. 2019

CyTA - Journal of Food

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Inulin and fish oil rich in omega-3 fatty acid were applied to yoghurt, kefir, and smearcase made from goat and sheep milk, and their impact on fatty acid composition was investigated at 8°C throughout 40 days. The number of lactic acid bacteria (LAB) was significantly diminished within 16 days, and by the end of the storage period the population size was decreased by 3 orders of magnitude in fish oil fortified samples. In inulin-fortified samples, a significant decrease in LAB number (by 2.5-3 orders of magnitude) was observed just by the end of the storage time, while the amount of unsaturated free fatty acids was increased. The extent of lipolysis and the resulted amount of free fatty acids exhibited varying feature depending on the composition of the product. Goat and sheep milk products exhibit analogous trends in terms of change in fatty acid composition with one exception: the ratio of free C16:0 was increased by 10% for goat milk products, while for the sheep milk products only by 3%. Ratio of C16:0 did not change during storage of sheep yoghurt as a result of inulin fortification. In contrast, 13% increase of this parameter was observed in case of the product variant prepared with fish oil addition. It might be stated that fortification with prebiotics can be regarded as a better way to improve the biological value of dairy products than that with fish oil.

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Section: Discussionmentioning

confidence: 92%

Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil

Kiss

Naàr

Daróczi³

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk

Nguyen

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The effects of microfluidization and homogenization on the structure of liposomal aggregates from whey buttermilk and commercial buttermilk Tracey Mai T. Nguyen Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk that comes from the churning of cream into butter. One of the advantages of buttermilk is that it is enriched in milk fat globule components, such as phospholipids and forms emulsions with fat when treated with high shear. The objective of this work was to explore the effects of shear on regular buttermilk and whey buttermilk in terms of liposomal aggregate size and chemical composition. The effects of microfluidization at 2000 psi and homogenization at 2000 psi/500 psi on the particle size distribution of liposomal aggregates between whey buttermilk (WBM) at pH 4.6 and 6.8 and commercial sweet buttermilk (SBM) at pH 4.60 were compared with whey protein isolate (WPI) at pH 4.6. At pH 6.80, WPI and SBM are too soluble in water to measure particle size but WBM is not as soluble. From this investigation, the mean particle diameter of the SBM aggregates at pH 4.6 decreased after the first pass through the microfluidizer and the same is true, after homogenization. SBM aggregates at pH 4.6 had a significantly larger mean particle diameter before treatments in both shear processes compared to WPI at pH 4.6 and WBM at pH 4.6 and WBM at pH 6.8 (p < 0.0001). WPI at pH 4.6 and WBM at both pH showed no significant differences in their mean particle size in both homogenized and microfluidized treatments. WPI and SBM samples resulted in significant particle diameter differences from before to after homogenizing at pH 4.6. SBM at pH 4.6 had significantly larger v average particle diameter than WBM at pH 4.6 (p < 0.0002), WPI at pH 4.6 (p < 0.0002) and WBM at pH 6.8 (p < 0.0045) before microfluidization at pass 0.WBM and WPI across all treatments showed very similar tendencies in small particle size attributes and some similarities in protein composition. In addition, the small aggregate size of WBM is suggested to be influenced by the presence of phospholipids and thus, creating significantly smaller mean particles compared to SBM even before inducing high shear. In contrast, treated and untreated SBM differed from WBM in phospholipid composition in both homogenization and microfluidization techniques.WBM samples contained more phospholipids than SBM, whereas WPI samples contained very low concentrations of phospholipids. Through HPLC analysis, WPI, SBM, and WBM showed different profiling of the phospholipid classes. These differences may be due structural changes of the aggregates from shearing, initial thermal treatments or hydrophobic and/or protein-phospholipid interactions between the aggregates. SBM samples also exhibited different protein profiling than WBM and WPI samples. This study suggests that high shear and presence of phospholipids impact the size distribution of liposomal aggregates through structural...

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Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Cited by 2 publications

References 152 publications

Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil

Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil

The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk

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