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

  • Avis V. Houlihan (a1), Philippa A. Goddard (a1), Stephen M. Nottingham (a1), Barry J. Kitchen (a2) and Colin J. Masters (a3)
  • DOI:
  • Published online: 01 June 2009

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.

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K. C. Appell , T. W. Keenan & P. S. Low 1982 Differential scanning calorimetry of milk fat globule membranes. Biochimica et Biophysica Acta 690 243250

E. M. Brown 1984 Interactions of β-lactoglobulin and α-lactalbumin with lipids: a review. Journal of Dairy Science 67 713722

J. R. Dulley & P. A. Grieve 1975 A simple technique for eliminating interference by detergents in the Lowry method of protein determination Analytical Biochemistry 64 136141

B. J. Kitchen 1974 A comparison of the properties of membranes isolated from bovine skim milk and cream. Biochimica et Biophysica Acta 356 257269

I. H. Mather & T. W. Keenan 1975 Studies on the structure of the milk fat globule membrane. Journal of Membrane Biology 21 6585

W. H. Sawyer 1968 Heat denaturation of bovine β-lactoglobulins and relevance of disulfide aggregation. Journal of Dairy Science 51 323329

W. H. Sawyer 1969 Complex between β-lactoglobulin and κ-casein. A review. Journal of Dairy Science 52 13471355

A. A. Spector & J. E. Fletcher 1970 Binding of long chain fatty acids to β-lactoglobulin. Lipids 5 403411

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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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