The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy

Build-up and relaxation of membrane fouling deposits produced during crossflow ultrafiltration of casein micelle dispersions at 12 °C and 42 °C probed by in situ SAXS

“…[40] where the samples were compressed for several weeks before the relaxation. This conclusion is also supported by a recent study in which the appearance of cohesion between casein micelles and covered fat droplets was explicitly detected via AFM after 1 s of probe-to-substrate contact [73]. This also implies that the cohesiveness of the swelling gel increases at lower studied temperature (12 • C).…”

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

“…These various studies by the LIBio (Nancy, France) has gone into the detail of evaluating adhesion between milk protein or milk fat globule membrane and various motifs of the bacterial surface such as pili or exopolysaccharide. Using the same approach, adhesion between milk fat globules and milk proteins was found to increase with acidification, homogenization and/or forewarming, in agreement with variations of the system (Obeid et al, 2019a(Obeid et al, , 2020. This confirmed that the adhesion measured between individual structures could account for the macro-rheology of bulk suspensions (Bhosale & Berg, 2012).…”

Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence

“…Basically, it is a high-pressure treatment aimed at mechanically disrupting the fat globules into smaller (<1 µm) particles that are more stable against creaming. The surface of newly formed globules may increase up to 20–30 times [ 74 ] and thus casein micelles and whey protein molecules are adsorbed at the surface to rebuild an interface between the fat core and the aqueous environment outside [ 66 ] ( Figure 5 ). Though very important for fat digestion, milk homogenization alters both the permeability of the membrane and the surface activity of fat globules compared to the native status.…”