Native vs. Damaged Milk Fat Globules: Membrane Properties Affect the Viscoelasticity of Milk Gels

Michalski, Marie‐Caroline; Cariou, Ronan; Michel, Françoise; Garnier, Catherine

doi:10.3168/jds.s0022-0302(02)74327-0

Cited by 155 publications

(139 citation statements)

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“…Flaxseed processing increased concentration of polyunsaturated fatty acids in butter fat and higher percentage of unsaturated FA has been positively correlated with better spreadability of butter (Enjalbert et al, 1997). Spreadability is improved with a reduction in milk fat globule size (Goudédranche et al, 2000) as a result of enhanced water retention by the milk fat globule membrane, which, in turn, induces a reduction in butter dry matter content (Michalski et al, 2002).…”

Section: Resultsmentioning

confidence: 99%

Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

et al. 2010

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-Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground Palavras-chave: ácidos graxos, linhaça, manteiga, oxidação, vaca leiteira R. Bras.

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Section: Resultsmentioning

confidence: 99%

Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

et al. 2010

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“…MFGM, monolayer of phospholipids, caseins, serum proteins or other proteins, milk fat interacts differently with the protein matrix in which it is entrapped, leading to specific rheological properties of gels [31][32][33]. Furthermore, both the supramolecular structure of fat, e.g.…”

Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

110

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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“…The newly formed fat globules exhibit different physical and chemical properties. In addition, the MFG special structure is disrupted and interactions between different milk constituents like caseins and whey proteins occur, which in turn will influence the dairy products properties [Michalski et al, 2002a]. Therefore, the development of adequate protocols and nondestructive methods which will facilitate naturally MFG usage would enable a new dimension of milk functionality to be explored, leading to dairy products with altered functional, nutritional and physical properties.…”

Section: Homogenizationmentioning

confidence: 99%

“…Cytoplasmatic material can be entrained between the inner coat and the outer double membrane layer resulting in 'cytoplasmatic crescents' [Danthine et al, 2000;Evers, 2004a ;Michalski et al, 2002a;Rasmussen et al, 2002].…”

Section: Structure Of the Milk Fat Globule Membranementioning

confidence: 99%

“…These changes will alter the interaction, hence also the functional properties of the final products. A native fat globule may act as an inert filler (structure breaker) in milk-based gels [Michalski et al, 2002a], while the newly formed MFGM (mainly casein and some serum proteins) in homogenized fresh milk or recombined milk would cross-link (structure promoter) with the protein network and reinforce it in both rennet and acid gels [Lopez & Dufour, 2001;Lucey et al, 1998;Michalski et al, 2002b]. Heat treatment induces disulfide bridges formation between κ-casein and β-lactoglobulin [Dalgleish, 1990] which is in turn absorbed to MFGM [Cano-Ruiz & Richter 1997;Houlihan et al, 1992;Ye et al, 2004].…”

Section: Content Of the Mfgm In Dairy Productsmentioning

confidence: 99%

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Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

El-Loly¹

2011

Pol. J. Food Nutr. Sci.

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processes and defense mechanisms in the newborn [Cavaletto et al., 2006].The stabilizing membrane acts as reactive sorts on the interface between the barriers of milk serum. As such, it can be globule and rate-controlling for a host of physical and of enzymes chemical interactions, e.g., binding mace elements; controlled release of the polar materials products of lipolysis; transfer of milk serum; maintenance of emulsion into stability by prevention of globule fusion; availability of fatty acids and cholesterol for micellar absorption in the small intestine; and destabilization by creaming, clumping, churning, freeze-thaw, and heating, resulting in loosely bound substances into milk transfer serum. Worthy of notice is that the interactions are dynamic.Moreover, it is assumed that the MFGM proteins also possess specific nutritional properties. As such, due to their origin, composition and structure, MFGM polar lipids and proteins could be used as an emulsifier or stabilizer, combining technological and nutritional functionality [Mulder & Walstra, 1974;Anderson & Cawston, 1975;Patton & Keenan, 1975;Patton & Jensen, 1975, 1976Keenan et al., 1983;Mather & Keenan, 1983; McPherson & Kitchen, 1983; Walstra & Jenness, 1984;Keenan & Dylewski, 1985 Bucbheim, 1986;Mather, 1987; Keenan et al., 1988;Keenan & Dylewski, 1995;Keenan & Patton, 1995;Mather & Keenan, 1998;Danthine et al., 2000; Keenan, 2001; Keenan & Mather, 2002; Ollivier--Bousquet, 2002;Lopez et al., 2006Lopez et al., , 2007Sanchez-Juanes et al., 2009;Zamora et al., 2009]. Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane -a Review Mohamed Mansour El-Loly Dairy Department, National Research Centre, Dokki, Cairo, EgyptKey words: milk fat globule membrane, mammary gland, isolation, structure, stability, nutritional, nutraceuticalIn the last few years, knowledge on the composition and properties of the milk fat globule membrane (MFGM) increased significantly. It is now recognized that the MFGM is highly complex in structure and composed of different protein and lipid components with specific technological and nutritional properties. As such, MFGM materials have been isolated and characterized as valuable ingredients for incorporation into new food products. However, MFGM are also sensitive to modification during isolation and processing, and care should be taken to standardize the composition and characteristics of the membrane to maintain its unique properties during application in food products.The MFGM is subject to changes in composition and structure from the moment the fat globule leaves the mammary secretory cell. Upon milk harvesting and further milk handling, further changes to the MFGM take place. Depending on the type and degree of treatment, this may involve different physico-chemical interactions between various membrane components, the loss of membrane components and/or adsorption of components from the milk plasma. However, the effects appear to be variable and dependent on physiological (animal) factors, and much remains ...

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Native vs. Damaged Milk Fat Globules: Membrane Properties Affect the Viscoelasticity of Milk Gels

Cited by 155 publications

References 23 publications

Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

Focus on the supramolecular structure of milk fat in dairy products

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

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