Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase

Journal of Dairy Science

Volumn 94, Issue 2, 2011, Pages 646-656

  Dickow, J A ^a   Larsen, L B ^a   Hammershoj M ^a   Wiking, L ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Cooling; Lipoprotein lipase; Milk fat globule membrane; Temperature

Indexed keywords

FATTY ACID; GLYCOLIPID; GLYCOPROTEIN; LIPOPROTEIN LIPASE; MEMBRANE PROTEIN; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; FREEZING; METABOLISM; MILK; MILK FAT GLOBULE;

ANIMALS; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; GLYCOLIPIDS; GLYCOPROTEINS; LIPOPROTEIN LIPASE; MEMBRANE PROTEINS; MILK; MILK PROTEINS; REFRIGERATION;

EID: 78751690379     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3549     Document Type: Article

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