Impact of cream washing on fat globules and milk fat globule membrane proteins

Holzmüller, Wolfgang; Müller, M.; Himbert, David; Kulozik, Ulrich

doi:10.1016/j.idairyj.2016.03.003

Cited by 45 publications

(24 citation statements)

References 41 publications

(39 reference statements)

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“…In contrast to microfiltration, centrifugal separation increased the mean fat globule size after each separation cycle, due to separation of the smallest particles and possible process-induced damage and coalescence. Similar results were reported, for instance by Kathriarachchi et al, [41] and Holzmuller et al, [17], The surface charge of the milk fat globules were estimated by means of electrophoretic mobility and zeta potential measurements. The zeta potential of the fat globules decreased upon process for both separation methods (Fig.…”

Section: Particle Size and Zeta Potentialsupporting

confidence: 84%

“…In addition, hydrophobicity of the filtration membrane influences the filtration of an O/W emulsion: hydrophobic membranes are prone to partially break an emulsion, whereas hydrophilic membranes are able to retain the properties of the emulsion [40]. Centrifugal separation was reported to cause high shear and disruption of milk fat globules and MFGM in various studies [17,18,41]. For instance, membrane protein-based Periodic acid and Shiff (PAS) 6/7 was found to diminish by 80% after the first washing cycle in cream separation process [17];…”

Section: Particle Size and Zeta Potentialmentioning

confidence: 99%

“…Recent studies have examined process-induced damages on MFGM upon separation [16][17][18]. For instance, Holzmuller et al [17] reported centrifugal shear forces to cause a release in MFGM components. Moreover, it has been noted that major losses, especially in components located in the outer layers of the MFGM, occur upon increasing the number of centrifugal processing cycles.…”

Section: Introductionmentioning

confidence: 99%

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Changes in milk fat globules and membrane lipids under the shear fields of microfiltration and centrifugation

Jukkola

Hokkanen

Kämäräinen

et al. 2019

Journal of Membrane Science

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This study compared the efficiency of centrifugal and microfiltration separation of milk fat globules (MFG) from bovine cream and the changes that take place in the corresponding lipid membranes (MFGM). Creams were washed with water (1:10) and subjected to either centrifugation or microfiltration to fractionate proteins and other non-fat milk components. Protein analyses of the obtained fractions were carried out by gel electrophoresis. Lipid extraction and thin layer chromatography were also employed to separate lipid types and the amount of polar lipids were determined by gas chromatography. The effect of flow conditions on MFG's colloidal properties and MFGM components was evaluated based on estimates of the average rate of energy dissipation in microfiltration and centrifugation processes. Both were equally effective in removing the protein fraction (93% yield) as well as non-fat dry matter (~100% removal). Microfiltration reduced the mean particle size by 0.3 µm, whereas the opposite was observed for centrifugal separation (average size increase by 0.8 µm). The latter process also induced a more significant reduction in the electrostatic charges (zeta potential) of the colloids in the cream, which relates to the changes in the milk fat globule surface composition and the release of MFGM components. The dissociated polar lipids amounted to 24% and 20% upon centrifugation and microfiltration, respectively. Overall, the results suggest that MFG and MFGM are partially damaged under the shear forces typical of centrifugal and microfiltration separation. A high separation efficiency, with minimal fat globule damage and high MFGM yield is possible by adopting microfiltration under carefully optimized conditions.

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Section: Particle Size and Zeta Potentialsupporting

confidence: 84%

Section: Particle Size and Zeta Potentialmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes in milk fat globules and membrane lipids under the shear fields of microfiltration and centrifugation

Jukkola

Hokkanen

Kämäräinen

et al. 2019

Journal of Membrane Science

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“…Cream washing is a step used to remove casein and other non-MFGM materials from cream [44]. After centrifugation, casein will precipitate, with lipid stratification at the top layer [73]. Also, calcium, naturally present in casein micelles, can form a complex between MFGM and the casein micelles through its binding to the phospho-casein and phospholipids of MFGM, leaving impurities with MPLs [74].…”

Section: Laboratory Extraction Of Milk Phospholipidsmentioning

confidence: 99%

“…In addition, washing causes a severe loss of phospholipids, almost 60% per wash [32]. Hence, washing facilities for separating MPLs are costly and energy-intensive [44], thereby they are mainly only used for laboratory purposes [5,73,75].…”

Section: Laboratory Extraction Of Milk Phospholipidsmentioning

confidence: 99%

Production of Milk Phospholipid-Enriched Dairy Ingredients

Huang

Zheng

Brennan

et al. 2020

Foods

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Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).

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