The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk

Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk

“…MFGs/MFGM was proved to induce the interfacial composition and microstructure changes of fat globules in infant formula by reducing the thicknesses of the MFGM [3] . The combination of the homogenization process and buttermilk powder addition resulted in the decreased fat globule diameter of infant formula but the improved colloidal stability of milk proteins [4] .…”