Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

Journal of Dairy Research

Volumn 75, Issue 3, 2008, Pages 347-353

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

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Caseins; Concentrated milks; Homogenization; Milk fat globule membrane (MFGM); Milk fat globule surface protein; Milk fat globules; Whey proteins

Indexed keywords

GLYCOLIPID; GLYCOPROTEIN; MEMBRANE PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; MILK FAT GLOBULE; PRESSURE; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE;

FOOD HANDLING; GLYCOLIPIDS; GLYCOPROTEINS; HOT TEMPERATURE; MEMBRANE PROTEINS; MICROSCOPY, ELECTRON, TRANSMISSION; PRESSURE;

EID: 48749125461     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029908003464     Document Type: Article

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