The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment

Raikos, Vassilios; Kapolos, John; Farmakis, Lambros; Koliadima, Athanasia; Karaiskakis, George

doi:10.1016/j.foodres.2009.02.001

Cited by 17 publications

(9 citation statements)

References 33 publications

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“…The particles were also subsequently precipitated when thermally treated at 99 °C (data not shown). Such an effect of heat treatment on particle diameter was also reported in dairy milk …”

Section: Resultssupporting

confidence: 69%

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Effect of high pressure processing on dispersive and aggregative properties of almond milk

2016

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“…The particles were also subsequently precipitated when thermally treated at 99 °C (data not shown). Such an effect of heat treatment on particle diameter was also reported in dairy milk …”

Section: Resultssupporting

confidence: 69%

“…Such an effect of heat treatment on particle diameter was also reported in dairy milk. 52 Impact of pressure treatment on particle size Figure 4A-C shows the pressure treatment effects on almond milk particle diameter (D 4,3 , D 3,2 and D v,0.5 ).The values were compared against that of raw almond milk.…”

Section: Composition and Propertiesmentioning

confidence: 99%

Effect of high pressure processing on dispersive and aggregative properties of almond milk

2016

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“…Raikos, Kapolos, Farmakis, Koliadima, and Karaiskakis () found that the average size of milk fat globule was 0.861 μm as the whole milk was homogenized at 50°C and the size was up to 0.901 μm after heating at 125°C ( p < 0.05). It was contradicted by the previous result that heat treatment could not change the size distribution of milk fat (van Boekel & Folkerts, ).…”

Section: Resultsmentioning

confidence: 99%

“…After heating at the relative high heating intensity, such as heating at 80°C or 90°C for 10 min or 20 min respectively, the SSA of milk fat globules in the heated milk decreased significantly (p < 0.05). , Kapolos, Farmakis, Koliadima, and Karaiskakis (2009) found that the average size of milk fat globule was 0.861 μm as the whole milk was homogenized at 50°C and the size was up to 0.901 μm after heating at 125°C…”

Section: Sizes Distribution Of Milk Fat Globulesmentioning

confidence: 99%

Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk

Wang²,

Zhang

et al. 2018

Food Science & Nutrition

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The oxidized flavor could affect the sensory acceptability of consumers. In this study, the oxidized flavor compound (OFC) in different heated milk was analyzed using the solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS). The concentration of OFC increased with increasing the intensity of heat treatment. The concentrations of heptanal, nonanal, 2‐heptanone, and 2‐nonanone in the heated milk samples were in the range of 1.88–5.51, 1.03–3.26, 6.89–88.04, and 1.46–12.78 μg/kg, respectively. The correlation coefficients between the OFC and the heat intensity were above 0.86. It was found that the intensity of heat treatment (below 80°C for 10 min) could not cause the significant changes in the distribution of fat globules. The contents of partial proteins in milk fat globule membrane gradually destructed with increasing the intensity of heat treatment. The DPPH˙ scavenging activity reduced by 23.15%, and the peroxide value (POV) increased by 37.23% as raw milk was heated at 90°C for 20 min. Values of thiobarbituric acid reactive substances (TBARS) had a tendency to increase as the heated time was operated for 20 min (p < 0.05). It indicated the heat treatment could change the oxidative environment of milk and influence the distribution of milk fat and the formation of oxidized flavor compounds.

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“…The hydrolysis by pepsin may be delayed since most MFGM proteins are glycosylated (Hamosh et al 1999;Vanderghem et al 2011). Although the process of denaturation typically increases protein susceptibility to proteolysis, heat-denatured buttermilk protein concentrate showed a low final degree of hydrolysis, which may be associated with the increase in milk fat globule size after the heat treatment (Raikos et al 2009) caused by casein and whey protein interactions with the denatured MFGM proteins (Corredig and Dalgleish 1998). Buttermilk is a multifunctional component, and can be recommended as a natural antioxidant that has the ability to prevent oxidation processes in food systems.…”

Section: Buttermilk Proteinsmentioning

confidence: 99%

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Ali

2018

Int J of Dairy Tech

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Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2 million tonnes were produced within the European Union in 2015. Recently, buttermilk has gained increasing attention due to its unique structure, characteristics, and promising applications. It is classified as a functional food because it contains water‐soluble components, polar lipids and milk fat globule membranes. This review is focused on buttermilk composition, global production, and applications in several food industries. Furthermore, the beneficial characteristics of buttermilk for human health are highlighted.

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The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment

Cited by 17 publications

References 33 publications

Effect of high pressure processing on dispersive and aggregative properties of almond milk

Effect of high pressure processing on dispersive and aggregative properties of almond milk

Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

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