Microstructural properties of milk fat globules

Fucà, N.; Pasta, Catia; Impoco, G.; Caccamo, M.; Licitra, G.

doi:10.1016/j.idairyj.2012.03.010

Cited by 11 publications

(6 citation statements)

References 16 publications

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“…Propolis has been influentially worn to appetizing a marque of worldly diseases, exclusive of cardiovascular trial, confidential practices troubles, respiratory infections, dental trouble oneself, dermatology, complaint medicate, demonstrate customs, digestive tract disease and liver protection. (Najafi et al, 2007;Sforcin, 2007 andFuca et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Organic Propolis Extract as a Natural Fortifier and Preservative for Milk

Shaban

Abdel-Aleem

Galal

2021

Journal of Food and Dairy Sciences

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Natural materials that can be used as preservatives in the food sector have become very important. Propolis is getting a lot of attention due to its antioxidant and antibacterial properties. The objectives of this paper was to see if organic propolis extract could be used as a natural preservative and fortifier in raw and pasteurised milk storage. Propolis extracts were employed at two different concentrations (0.5 and 1 %) to test their impact. T.S., pH, Titratable acidity, colour, Total flavonoid, and total phenolic compounds were all measured in the samples. Total antioxidant capacity, microbiological, and sensory qualities in fresh and stored at 5±1°C for 14 days. Result showed that addition of propolis extract had a negligible effect on T.S, color and sensory properties.However there was increased in the phenolic compounds, flavonoids and antioxidant capacity with the increase of propolis extracts. Acidity increased during storage in control of raw milk samples however in other samples with propolis acidity increased slowly. Control of raw milk coagulation after 5 days while sampless with propolis, coagulation occurred after 10 days. In the case of pasteurized milk acidity increased slowly and coagulation occurred after 14 days. The counts of bacteria increased slowly in sample with propolis compared with control, coliform bacteria and molds & yeast not detected until 14 days.

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Section: Introductionmentioning

confidence: 99%

Organic Propolis Extract as a Natural Fortifier and Preservative for Milk

Shaban

Abdel-Aleem

Galal

2021

Journal of Food and Dairy Sciences

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“…These lipids are present in lipid globules in an oil-in-water emulsion. Collins et al ( 2003 ) stabilized by a milk fat globule membrane, which is a complex mixture of proteins, phospholipids, glycoproteins, triglycerides, cholesterol, enzymes and trace components (McPherson and Kitchen 1983 ) and is modifi ed by milk treatments such as pasteurisation and homogenisation (Fucà et al 2013 ). Milk contains a potent lipoprotein lipase and low levels of hydrolysis (1-2 %) are suffi cient to give milk a rancid fl avour, but the milk lipase is primarily immobilised in casein micelles and the lipid globules are protected by the milk fat globule membrane.…”

Section: Lipolysismentioning

confidence: 99%

Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses

Bora¹,

Dodd²,

Desmasures³

2015

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“…The diameter of the MFG varies between 0.2 and 15 μm, and its composition is observed to vary by size, adding more complexity to the study of its structure and function. The core of MFG is composed of triacylglycerols, enveloped by the milk fat globule membrane (MFGM), which mainly consists of phospholipids, proteins, enzymes, and cholesterol [ 11 , 12 , 13 , 14 , 15 ]. MFGM components are characterized as beneficial for health [ 16 , 17 ] due to the protective effect of MFGM against infectious diseases, which is in part through the modulation of the intestinal immune response and the gut microbiota [ 18 , 19 , 20 ]).…”

Section: Introductionmentioning

confidence: 99%

“…MFG show a wide range of sizes depending on many genetic and physiological factors, such as species, genotype, stage of lactation, season, age of ewe, and feeding. A wide range of MFG sizes is observed, even in animals of the same breed [ 9 , 12 , 13 , 14 , 15 , 16 ]. In general, the diameter of MFG is considered a factor that influences the differences in fatty acid composition, since the fatty acid composition differs between the membrane and the core.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Milking Frequency, Breed, and Stage of Lactation on the Milk Fat Globule Size and Fatty Acid Composition in Sheep’s Milk

Massouras,

Charmanta,

Koutsouli

et al. 2023

Foods

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This study examined the effects of milking frequency, breed, and stage of lactation on the milk fat globules (MFG) size and fatty acids (FA) composition of sheep milk. Milk from Karagouniko (n = 13) and Chios (n = 13) ewes was sampled postpartum on the 93rd, 101st, 108th, 121st, 156th, and 188th days of lactation. On the 108th day, the ewes were divided randomly into two milking groups: Once daily at 06:00 a.m. or twice daily at 06:00 a.m. and 16:00 p.m. Morphometric characteristics of MFG and FA composition were determined for each sample. Once versus twice daily milking had no effect on MFG dimensions, which tended to vary according to breed (smaller MFG were secreted from Chios with p = 0.065), while the stage of lactation had a significant effect (p < 0.001). FA composition differed significantly according to the stage of lactation and breed. The FA profile of the Karagouniko breed showed higher concentrations of short-chain FA. The milk samples from late lactation were characterized by higher concentrations of mono-unsaturated FA (MUFA) compared to early and mid-lactation. Moreover, correlations were found between the average diameter of MFG and FA concentrations, where the size of MFG was positively correlated with saturated FA (SFA) and negatively correlated with MUFA.

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Microstructural properties of milk fat globules

Cited by 11 publications

References 16 publications

Organic Propolis Extract as a Natural Fortifier and Preservative for Milk

Organic Propolis Extract as a Natural Fortifier and Preservative for Milk

Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses

The Effect of Milking Frequency, Breed, and Stage of Lactation on the Milk Fat Globule Size and Fatty Acid Composition in Sheep’s Milk

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