Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential

Elias-Argote, Xiomara Elizabeth; Laubscher, Andrea; Jiménez-Flores, Rafael

doi:10.1002/9781118448205.ch3

Cited by 4 publications

(2 citation statements)

References 92 publications

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“…The results of the research presented in works 6,7 , and the data known from the scientific and technical literature provided the basis for the development of a technological scheme for the production of semi-finished products for whipped desserts based on the UF retentate of sour cheese whey (Fig. 1).…”

Section: Development Of a Technological Scheme Of The Production Of A...mentioning

confidence: 98%

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Section 4. Technology and Quality Research of Semi-Finished Products for Whipped Desserts Based on Uf Retentate of Sour Cheese Whey

Zolotukhіna,

Deinychenko

2023

Sustainable Food Chain and Safety Through Science, Knowledge and Business

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INTRODUCTIONRecently, there has been an increase in the volume of production of dairy foods through the introduction of resource-saving technologies. Considering today's world problem of protein deficiency, there is a need to improve the structure of milk processing into butter and cheese in the direction of more complete use of the obtained protein-carbohydrate dairy raw materials (PCDRM), in particular, whey for food purposes.During milk processing, depending on the type of the main product, curd, sour cheese or casein whey is obtained 1, 2 .The main and most valuable components of PCDRM are proteins, lipids (milk fat) and carbohydrates (lactose). In addition to the main components, almost all components of the dry milk residue pass into the whey: mineral salts, non-protein nitrogenous compounds, vitamins, enzymes, hormones, immune bodies, organic acids and water 3,4 .Whey contains some fractions of casein that are not coagulated by enzymes and acids (kappa-casein, etc.), and all fractions of soluble whey proteinslactoalbumin, lactoglobulin, euglobulin, and pseudoglobulin. It is important that the amino acid set of PCDRM proteins includes all essential amino acids 5 .

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Section: Development Of a Technological Scheme Of The Production Of A...mentioning

confidence: 98%

“…- cooling the mixture to a temperature of 18…20 °C; - homogenization of the obtained mixture; - semi-finished products packaging. 6 Deynychenko G., Zolotukhina I., Sefikhanova K., Belyaeva I. Resource-saving technology of raw milk recycling. Recent Journal (Romania).…”

Section: Development Of a Technological Scheme Of The Production Of A...mentioning

confidence: 99%

Section 4. Technology and Quality Research of Semi-Finished Products for Whipped Desserts Based on Uf Retentate of Sour Cheese Whey

Zolotukhіna,

Deinychenko

2023

Sustainable Food Chain and Safety Through Science, Knowledge and Business

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Byproducts from Butter and Cheese Processing

Boylston

2019

Byproducts From Agriculture and Fisheries

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Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Guérin

Burgain

Gomand

et al. 2017

Critical Reviews in Food Science and Nutrition

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The membrane (Milk Fat Globule Membrane - MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses first on current researches which have been led on the MFGM structure and composition and also on laboratory and industrial purification and isolation methods developed in the last few years. The nutritional, health benefits and techno-functional properties of the MFGM are then discussed. Finally, new techno-functional opportunities of MFGM glycoproteins as a possible ingredient for Lactic Acid Bacteria (LAB) encapsulation are detailed. The ability of MFGM to form liposomes entrapping bioactive compounds has been already demonstrated. One drawback is that liposomes are too small to be used for bacteria encapsulation. For the first time, this review points out the numerous advantages to use MFGM glycoproteins as a protecting, encapsulating matrix for bacteria and especially for LAB.

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Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential

Cited by 4 publications

References 92 publications

Section 4. Technology and Quality Research of Semi-Finished Products for Whipped Desserts Based on Uf Retentate of Sour Cheese Whey

Section 4. Technology and Quality Research of Semi-Finished Products for Whipped Desserts Based on Uf Retentate of Sour Cheese Whey

Byproducts from Butter and Cheese Processing

Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

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