Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization.

@article{Jukkola2016SeparationOM,
  title={Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization.},
  author={Annamari Jukkola and Riitta Partanen and Orlando J Rojas and Antti Heino},
  journal={Journal of dairy science},
  year={2016},
  volume={99 11},
  pages={8644-8654}
}
Milk fat globule membranes (MFGM) sourced in buttermilk have gained recent interest given their nutritional value and functional properties. However, production of isolated MFGM has been challenging given their size similarity with casein micelles, which limits attempts toward fractionation by size exclusion techniques. Therefore, the hypothesis underpinning this study is that the removal of proteins from cream before butter-making facilitates MFGM isolation. As such, milk fat globules were… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 1 time over the past 90 days. VIEW TWEETS

Citations

Publications citing this paper.

References

Publications referenced by this paper.
Showing 1-10 of 50 references

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

  • W. Holzmüller, M. Müller, D. Himbert, U. Kulozik.
  • Int. Dairy J. 59:52–61.
  • 2016
Highly Influential
4 Excerpts

Microfiltration of concentrated milk protein dispersions: The role of pH and minerals on the performance of silicon nitride microsieves

  • V. Carpintero-Tepole, E. Brito-de la Fuente, E. Martínez-González, B. Torrestiana-Sánchez.
  • LWT Food Sci. Technol. 59:827–833.
  • 2014
Highly Influential
6 Excerpts

Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules

  • K. Kathriarachchi, M. Leus, D. W. Everett.
  • Int. Dairy J. 37:117–126.
  • 2014
Highly Influential
5 Excerpts

Ionic strength dependence of skimmed milk microfiltration: Relations between filtration performance, deposit layer characteristics and colloidal properties of casein micelles

  • A.J.E. Jimenez-Lopez, N. Leconte, F. Garnier-Lambrouin, A. Bouchoux, F. Rousseau, G. Gésan-Guiziou.
  • J. Membr. Sci. 369:404–413.
  • 2011
Highly Influential
7 Excerpts

Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane

  • M. Michalski, F. Michel, D. Sainmont, V. Briard.
  • Colloids Surf. B Biointerfaces 23:23–30.
  • 2002
Highly Influential
4 Excerpts

Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

  • P. Sharma, I. Oey, D. W. Everett.
  • Food Hydrocoll. 47:99–107.
  • 2015
Highly Influential
3 Excerpts

Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration

  • M. Ferrer, M. Alexander, M. Corredig.
  • LWT Food Sci. Technol. (Campinas.) 59:173–180.
  • 2014
Highly Influential
5 Excerpts

Similar Papers

Loading similar papers…