Behaviour of homogenized fat globules during the spray drying of whole milk

International Dairy Journal

Volumn 17, Issue 4, 2007, Pages 374-382

  Ye, Aiqian ^a   Anema, Skelte G ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Fat globule surface proteins; Milk fat globule membrane (MFGM); Milk fat globules; Spray drying

Indexed keywords

ADSORPTION; ATOMIZATION; DAIRY PRODUCTS; DRYING; MICELLES; OILS AND FATS;

MICROGRAPHS; MILK FAT GLOBULE MEMBRANE (MFGM); MILK FAT GLOBULES; MILK POWDERS; SPRAY DRYING;

CASEIN;

EID: 33846001625     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.04.007     Document Type: Article

References (23)

1. AOAC. Official methods of analysis of the association of official analytical chemists. 12th ed. (1974), AOAC, Washington, DC, USA
2. Buchheim W., and Dejmek P. In: Larsson K., and Friberg S.E. (Eds). Food emulsions. 2nd ed. (1990), Dekker, New York, NY, USA 230-246
3. Buma, T. J. (1971). Free fat and physical structure of spray-dried whole milk. Ph.D. dissertation, Agricultural University, Wageningen, The Netherlands. [Collection of a series of papers published in Netherlands Milk and Dairy Journal (1971), 25, 33-41, 42-52, 53-72, 88-106, 151-158, 159-174.]
4. Dalgleish D.G., and Banks J.M. The formation of complexes between serum proteins and fat globules during heating of whole milk. Milchwissenschaft 46 (1991) 75-78
5. de Feijter J.A., Benjamins J., and Tamboer M. Adsorption displacement of proteins by surfactants in oil-in-water emulsions. Colloids and Surfaces 27 (1987) 243-266
6. de Vilder J., Martens R., and Naudts M. The influence of the dry matter content, the homogenization and the heating of concentrate on physical characteristics of whole milk powder. Milchwissenschaft 34 (1979) 78-84
7. Evers J.M., Crawford R.A., Robinson N.P., Harding D.R.K., and McCarthy O.J. "Freefat" solvent extraction methods damage milk fat globules. Milchwissenschaft 56 (2001) 504-508
8. Fink A., and Kessler H.G. Determination of free fat in cream for the assessment of damage caused to fat globules by processing. Milchwissenschaft 38 (1983) 330-334
9. IDF. Milk-fat content (Rose Gottlieb). IDF Standard 1C (1987), International Dairy Federation, Brussels, Belgium
10. IDF. Cream-fat content (Rose Gottlieb). IDF Standard 16C (1987), International Dairy Federation, Brussels, Belgium
11. Jenness R., and Koops J. Preparation and properties of salt solution which simulates milk ultrafiltrate. Netherlands Milk and Dairy Journal 16 (1962) 153-167
12. Keenan, T. W., Dylewski, D. P. (1995). Intracellular origin of milk lipid globules and the nature and structure of the milk lipid globule membrane. In: P. F. Fox, (Ed.), Advanced Dairy Chemistry: Vol. 2: Lipids (pp. 89-130). London, UK: Chapman & Hall.
13. Mather I.H. A review and proposed nomenclature for major proteins of the milk-fat globule membrane. Journal of Dairy Science 83 (2000) 203-247
14. McKenna A.B. Examination of whole milk powder by confocal laser scanning microscopy. Journal of Dairy Research 64 (1997) 423-432
15. McKenna A.B., Lloyd R.J., Munro P.A., and Singh H. Microstructure of whole milk powder and of insoluble detected by powder functional testing. Scanning 21 (1999) 305-315
16. Mulder, H., & Walstra, P. (1974). The milk fat globule: emulsion science as applied to milk products and comparable foods (p. 135). Farnham Royal, Bucks, England: Commonwealth Agricultural Bureaux.
17. Oldfield, D. J. (1996). Heat-induced whey protein reactions in milk. Kinetics of denaturation and aggregation as related to milk powder manufacture. Ph.D. dissertation, Massey University, Palmerston North, New Zealand.
18. Singh H., and Creamer L.K. Denaturation, aggregation and heat stability of milk protein during the manufacture of skin powder. Journal of Dairy Research 58 (1991) 269-283
19. Singh, H., & Newstead, D. F. (1992). Aspects of proteins in milk powder manufacture. In: P. F. Fox, (Ed.), Advanced Dairy Chemistry: Vol. 1. Proteins (pp. 735-765). London, UK: Chapman and Hall.
20. Walstra, P. (1995). Physical chemistry of milk fat globules. In P. F. Fox, (Ed.), Advanced Dairy Chemistry: Vol. 2. Lipids (pp. 131-171). London, UK: Chapman & Hall.
21. Ye A., Singh H., Oldfield D.J., and Anema S. Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk. International Dairy Journal 14 (2004) 389-398
22. Ye A., Singh H., Taylor M.W., and Anema S. Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal 12 (2002) 393-402
23. Ye A., Singh H., Taylor M.W., and Anema S. Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator. Journal of Dairy Research 71 (2004) 471-479