The milkfat globule membrane - methodologies for measuring milkfat globule (membrane) damage

被引：49

作者：

Evers, JM ^{[1
]}

机构：

[1] Fonterra Res Ctr, Palmerston North, New Zealand

来源：

INTERNATIONAL DAIRY JOURNAL | 2004年 / 14卷 / 09期

关键词：

MFGM; milkfat globule membrane; damage; temperature; free fat; free fatty acids; lipolysable fat; desorption; interfacial properties; fat globule size distribution; microscopy; viscosity; creaming; sieving; infrared spectroscopy;

D O I：

10.1016/j.idairyj.2004.01.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Milk harvesting and subsequent milk handling and treatment effect changes to the milkfat globule membrane (MFGM) and the fat globule as a whole. These phenomena are generally termed "MFG(M) damage". Various measurement techniques have been reported in the literature to measure MFG(M) damage. These are reviewed and evaluated for their potential use in future research on the causes and prevention of damage during commercial milk handling. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：747 / 760

页数：14

共 109 条

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[2]

EFFECT OF AGING COOLED MILK ON COMPOSITION OF FAT GLOBULE MEMBRANE [J].