Laser Light Scattering and Microscopic Properties of Milkfat Globules in Swiss Cheese Whey Low Density Lipid-containing Fraction

Kamath, Savita R.; Morr, C.V.; Schenz, Timothy W.

doi:10.1006/fstl.1997.0356

Cited by 4 publications

(3 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The size of actual fat droplets or of the voids they occupied was reported as the numberelength mean diameter of an equivalent sphere (Aguilera & Stanley, 1999;Rawl, 2007) because frequently SEM micrographs show uneven surface topography. Fat globules or fat voids perimeters were manually highlighted (Crites, Drake, & Swanson, 1997), and micrographs' size bar was used as reference scale (Kamath, Morr, & Schenz, 1998).…”

Section: Microstructure Determinationmentioning

confidence: 99%

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Lobato‐Calleros

Sosa-Pérez

Rodríguez-Tafoya

et al. 2008

LWT - Food Science and Technology

View full text Add to dashboard Cite

Section: Microstructure Determinationmentioning

confidence: 99%

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Lobato‐Calleros

Sosa-Pérez

Rodríguez-Tafoya

et al. 2008

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Cheese-making can involve various steps such as heating, mixing, pressing, renneting and ripening, i.e., thermal, mechanical, enzymatic and bacteriological actions on milk fat. These actions result in major structural consequences regarding milk fat [76,[79][80][81][82][83][84][85][86][87][88][89]: Milk fat globules may coalesce or form aggregates, micelles of MFGM-PL can be formed, and fat globules can be destabilized due to heating to form so-called "free fat" inclusions. Such new milk fat structures may be covered by the various surface-active components present in milk, such as MFGM fragments, caseins, whey proteins etc.…”

Section: Impact Of Dairy Processing: Homogenization Heat Treatmentsmentioning

confidence: 99%

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Michalski

2009

Euro J Lipid Sci & Tech

107

View full text Add to dashboard Cite

In milk fat, fatty acids are located at specific positions on the triacylglycerol backbone. The sn-2 position contains most saturated long-chain fatty acids, while the sn-3 position contains short-chain fatty acids. Moreover, these triacylglycerols are structured as milk fat globules surrounded by their native membrane containing phospholipids. This native structure can be modified by the dairy processes to generate various possible colloidal structures with milk fat. The structure of triacylglycerols and the milk fat ultrastructure can impact on fatty acid digestion and absorption, which has a potential effect on cardiovascular risk factors linked to postprandial hypertriglyceridemia. The review points out the impact of the triacylglycerol structure and the ultrastructure of milk fat on these risk factors.

show abstract

“…Some examples are tissue characterization in cancer diagnostics and therapy, 6 medical diagnostics with biological fluids, 7 and process control in breweries and dairies. 8,9 However, most existing methods for optical analysis of turbid media are not able to extract a , s , and g simultaneously and many methods also focus on either the absorption or the scattering properties, i.e., the scattering effects are treated as interference during absorption measurements 9,10 or vice versa. 11,12 Yet other methods rely on removal of the scattering components prior to absorption measurements, e.g., some types of clinical blood analysis 13,14 where the blood cells are hemolyzed (the cell walls are crushed) and subsequently removed from the sample either by means of sedimentation or centrifugation.…”

Section: Introductionmentioning

confidence: 99%

Real-time absorption and scattering characterization of slab-shaped turbid samples obtained by a combination of angular and spatially resolved measurements

Dam¹,

Yavari²,

Sörensen

et al. 2005

Appl. Opt.

View full text Add to dashboard Cite

General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Real-time absorption and scattering characterization of slab-shaped turbid samples obtained by a combination of angular and spatially resolved measurementsJan S. Dam, Nazila Yavari, Søren Sørensen, and Stefan Andersson-EngelsWe present a fast and accurate method for real-time determination of the absorption coefficient, the scattering coefficient, and the anisotropy factor of thin turbid samples by using simple continuous-wave noncoherent light sources. The three optical properties are extracted from recordings of angularly resolved transmittance in addition to spatially resolved diffuse reflectance and transmittance. The applied multivariate calibration and prediction techniques are based on multiple polynomial regression in combination with a Newton-Raphson algorithm. The numerical test results based on Monte Carlo simulations showed mean prediction errors of approximately 0.5% for all three optical properties within ranges typical for biological media. Preliminary experimental results are also presented yielding errors of approximately 5%. Thus the presented methods show a substantial potential for simultaneous absorption and scattering characterization of turbid media.

show abstract

Laser Light Scattering and Microscopic Properties of Milkfat Globules in Swiss Cheese Whey Low Density Lipid-containing Fraction

Cited by 4 publications

References 5 publications

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

Real-time absorption and scattering characterization of slab-shaped turbid samples obtained by a combination of angular and spatially resolved measurements

Contact Info

Product

Resources

About