메뉴 건너뛰기
Journal of Dairy Science
Volumn 98, Issue 9, 2015, Pages 5829-5840
The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
Author keywords

Buttermilk; Microfiltration; Milk fat globule membrane; Phospholipid; Whey protein concentrate
Indexed keywords

CASEIN; LACTOSE; MILK PROTEIN; WHEY PROTEIN;
EID: 84939266106     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-9039     Document Type: Article
Times cited : (38)
References (69)
  • 1
    • 70449506985 scopus 로고    scopus 로고
    • Factors affecting the functional properties of whey protein products: A review
    • Abd El-Salam M.H., El-Shibiny S., Salem A. Factors affecting the functional properties of whey protein products: A review. Food Rev. Int. 2009, 25:251-270. http://dx.doi.org/10.1080/87559120902956224.
    • (2009) Food Rev. Int. , vol.25 , pp. 251-270
    • Abd El-Salam, M.H.1    El-Shibiny, S.2    Salem, A.3
  • 2
    • 0141609079 scopus 로고    scopus 로고
    • Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction
    • Astaire J.C., Ward R., German J.B., Jimenez-Flores R. Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction. J. Dairy Sci. 2003, 86:2297-2307.
    • (2003) J. Dairy Sci. , vol.86 , pp. 2297-2307
    • Astaire, J.C.1    Ward, R.2    German, J.B.3    Jimenez-Flores, R.4
  • 4
    • 34347257074 scopus 로고    scopus 로고
    • Reduced serum concentrations of retinol and alpha-tocopherol and high concentrations of hydroperoxides are associated with community levels of S-mansoni infection and schistosomal periportal fibrosis in Ethiopian school children
    • Berhe N., Halvorsen B.L., Gundersen T.E., Myrvang B., Gundersen S.G., Blomhoff R. Reduced serum concentrations of retinol and alpha-tocopherol and high concentrations of hydroperoxides are associated with community levels of S-mansoni infection and schistosomal periportal fibrosis in Ethiopian school children. Am. J. Trop. Med. Hyg. 2007, 76:943-949.
    • (2007) Am. J. Trop. Med. Hyg. , vol.76 , pp. 943-949
    • Berhe, N.1    Halvorsen, B.L.2    Gundersen, T.E.3    Myrvang, B.4    Gundersen, S.G.5    Blomhoff, R.6
  • 5
    • 40549139752 scopus 로고    scopus 로고
    • Effect of cream treatment on phospholipids and protein recovery in butter-making process
    • Britten M., Lamothe S., Robitaille G. Effect of cream treatment on phospholipids and protein recovery in butter-making process. Int. J. Food Sci. Technol. 2008, 43:651-657.
    • (2008) Int. J. Food Sci. Technol. , vol.43 , pp. 651-657
    • Britten, M.1    Lamothe, S.2    Robitaille, G.3
  • 6
    • 0000053442 scopus 로고
    • Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin
    • Calvo M.M., Leaver J., Banks J.M. Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin. Int. Dairy J. 1993, 3:719-727.
    • (1993) Int. Dairy J. , vol.3 , pp. 719-727
    • Calvo, M.M.1    Leaver, J.2    Banks, J.M.3
  • 7
    • 85027934638 scopus 로고    scopus 로고
    • Comparison of milk-derived whey protein concentrates containing various levels of casein
    • Coppola L.E., Molitor M.S., Rankin S.A., Lucey J.A. Comparison of milk-derived whey protein concentrates containing various levels of casein. Int. J. Dairy Technol. 2014, 67:467-473. http://dx.doi.org/10.1111/1471-0307.12157.
    • (2014) Int. J. Dairy Technol. , vol.67 , pp. 467-473
    • Coppola, L.E.1    Molitor, M.S.2    Rankin, S.A.3    Lucey, J.A.4
  • 8
    • 0005550689 scopus 로고    scopus 로고
    • Isolates from industrial buttermilk: Emulsifying properties of materials derived from the milk fat globule membrane
    • Corredig M., Dalgleish D.G. Isolates from industrial buttermilk: Emulsifying properties of materials derived from the milk fat globule membrane. J. Agric. Food Chem. 1997, 45:4595-4600. http://dx.doi.org/10.1021/jf970531f.
    • (1997) J. Agric. Food Chem. , vol.45 , pp. 4595-4600
    • Corredig, M.1    Dalgleish, D.G.2
  • 9
    • 0642371611 scopus 로고    scopus 로고
    • Production of a novel ingredient from buttermilk
    • Corredig M., Roesch R.R., Dalgleish D.G. Production of a novel ingredient from buttermilk. J. Dairy Sci. 2003, 86:2744-2750. http://dx.doi.org/10.3168/jds.S0022-0302(03)73870-3.
    • (2003) J. Dairy Sci. , vol.86 , pp. 2744-2750
    • Corredig, M.1    Roesch, R.R.2    Dalgleish, D.G.3
  • 10
    • 0001406422 scopus 로고    scopus 로고
    • Interactions between α-lactalbumin and β-lactoglobulin in the early stages of heat denaturation
    • Dalgleish D.G., Senaratne V., Francois S. Interactions between α-lactalbumin and β-lactoglobulin in the early stages of heat denaturation. J. Agric. Food Chem. 1997, 45:3459-3464. http://dx.doi.org/10.1021/jf970113a.
    • (1997) J. Agric. Food Chem. , vol.45 , pp. 3459-3464
    • Dalgleish, D.G.1    Senaratne, V.2    Francois, S.3
  • 11
    • 0040786473 scopus 로고    scopus 로고
    • Evolution des connaissances sur la membrane du globule de gras du le lait: Synthese bibliographique
    • Danthine S., Blecker C., Paquot M., Innocente N., Deroanne C. Evolution des connaissances sur la membrane du globule de gras du le lait: Synthese bibliographique. Lait 2000, 80:209-222. http://dx.doi.org/10.1051/lait:2000120.
    • (2000) Lait , vol.80 , pp. 209-222
    • Danthine, S.1    Blecker, C.2    Paquot, M.3    Innocente, N.4    Deroanne, C.5
  • 12
    • 0345813872 scopus 로고    scopus 로고
    • Determination of major minerals in dairy products digested in closed vessels using microwave heating
    • De La Fuente M.A., Carazo B., Juárez M. Determination of major minerals in dairy products digested in closed vessels using microwave heating. J. Dairy Sci. 1997, 80:806-811. http://dx.doi.org/10.3168/jds.S0022-0302(97)76001-6.
    • (1997) J. Dairy Sci. , vol.80 , pp. 806-811
    • De La Fuente, M.A.1    Carazo, B.2    Juárez, M.3
  • 13
    • 0036224503 scopus 로고    scopus 로고
    • Process-induced changes in whey proteins during the manufacture of whey protein concentrates
    • De La Fuente M.A., Hemar Y., Tamehana M., Munro P.A., Singh H. Process-induced changes in whey proteins during the manufacture of whey protein concentrates. Int. Dairy J. 2002, 12:361-369. http://dx.doi.org/10.1016/s0958-6946(02)00031-6.
    • (2002) Int. Dairy J. , vol.12 , pp. 361-369
    • De La Fuente, M.A.1    Hemar, Y.2    Tamehana, M.3    Munro, P.A.4    Singh, H.5
  • 14
    • 0031481253 scopus 로고    scopus 로고
    • The role of phospholipids in the stability of milk fat globules
    • Deeth H.C. The role of phospholipids in the stability of milk fat globules. Aust. J. Dairy Technol. 1997, 52:44-46.
    • (1997) Aust. J. Dairy Technol. , vol.52 , pp. 44-46
    • Deeth, H.C.1
  • 15
    • 84892449830 scopus 로고    scopus 로고
    • Reciprocal interacting effects of proteins and lipids during ex vivo digestion of bovine milk
    • Devle H., Ulleberg E.K., Naess-Andresen C.F., Rukke E.-O., Vegarud G., Ekeberg D. Reciprocal interacting effects of proteins and lipids during ex vivo digestion of bovine milk. Int. Dairy J. 2014, 36:6-13. http://dx.doi.org/10.1016/j.idairyj.2013.11.008.
    • (2014) Int. Dairy J. , vol.36 , pp. 6-13
    • Devle, H.1    Ulleberg, E.K.2    Naess-Andresen, C.F.3    Rukke, E.-O.4    Vegarud, G.5    Ekeberg, D.6
  • 16
    • 40849095835 scopus 로고    scopus 로고
    • Nutritional and technological aspects of milk fat globule membrane material
    • Dewettinck K., Rombaut R., Thienpont N., Le T.T., Messens K., Van Camp J. Nutritional and technological aspects of milk fat globule membrane material. Int. Dairy J. 2008, 18:436-457. http://dx.doi.org/10.1016/j.idairyj.2007.10.014.
    • (2008) Int. Dairy J. , vol.18 , pp. 436-457
    • Dewettinck, K.1    Rombaut, R.2    Thienpont, N.3    Le, T.T.4    Messens, K.5    Van Camp, J.6
  • 17
    • 60849128243 scopus 로고    scopus 로고
    • Formation and properties of the whey protein/kappa-casein complexes in heated skim milk-A review
    • Donato L., Guyomarc'h F. Formation and properties of the whey protein/kappa-casein complexes in heated skim milk-A review. Dairy Sci. Technol. 2009, 89:3-29.
    • (2009) Dairy Sci. Technol. , vol.89 , pp. 3-29
    • Donato, L.1    Guyomarc'h, F.2
  • 18
    • 77952032575 scopus 로고    scopus 로고
    • Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates
    • Evans J., Zulewska J., Newbold M., Drake M.A., Barbano D.M. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. J. Dairy Sci. 2010, 93:1824-1843. http://dx.doi.org/10.3168/jds.2009-2723.
    • (2010) J. Dairy Sci. , vol.93 , pp. 1824-1843
    • Evans, J.1    Zulewska, J.2    Newbold, M.3    Drake, M.A.4    Barbano, D.M.5
  • 19
    • 2942732954 scopus 로고    scopus 로고
    • The milkfat globule membrane-Methodologies for measuring milkfat globule (membrane) damage
    • Evers J.M. The milkfat globule membrane-Methodologies for measuring milkfat globule (membrane) damage. Int. Dairy J. 2004, 14:747-760. http://dx.doi.org/10.1016/j.idairyj.2004.01.006.
    • (2004) Int. Dairy J. , vol.14 , pp. 747-760
    • Evers, J.M.1
  • 20
    • 84897053737 scopus 로고    scopus 로고
    • Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids
    • Fauquant J., Beaucher E., Sinet C., Robert B., Lopez C. Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids. Innov. Food Sci. Emerg. Technol. 2014, 21:131-141. http://dx.doi.org/10.1016/j.ifset.2013.10.004.
    • (2014) Innov. Food Sci. Emerg. Technol. , vol.21 , pp. 131-141
    • Fauquant, J.1    Beaucher, E.2    Sinet, C.3    Robert, B.4    Lopez, C.5
  • 21
    • 0038909110 scopus 로고    scopus 로고
    • Fractionation of globular milk fat by membrane microfiltration
    • Goudedranche H., Fauquant J., Maubois J.L. Fractionation of globular milk fat by membrane microfiltration. Lait 2000, 80:93-98.
    • (2000) Lait , vol.80 , pp. 93-98
    • Goudedranche, H.1    Fauquant, J.2    Maubois, J.L.3
  • 22
    • 32444450479 scopus 로고    scopus 로고
    • Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
    • Govindasamy-Lucey S., Lin T., Jaeggi J.J., Johnson M.E., Lucey J.A. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. J. Dairy Sci. 2006, 89:454-467. http://dx.doi.org/10.3168/jds.S0022-0302(06)72109-9.
    • (2006) J. Dairy Sci. , vol.89 , pp. 454-467
    • Govindasamy-Lucey, S.1    Lin, T.2    Jaeggi, J.J.3    Johnson, M.E.4    Lucey, J.A.5
  • 23
    • 35348938501 scopus 로고    scopus 로고
    • Functional properties of native and cheese whey protein concentrate powders
    • Heino A.T., Uusi-Rauva J., Rantamäki P.R., Tossavainen O. Functional properties of native and cheese whey protein concentrate powders. Int. Dairy J. 2007, 60:277-285. http://dx.doi.org/10.1111/j.1471-0307.2007.00350.x.
    • (2007) Int. Dairy J. , vol.60 , pp. 277-285
    • Heino, A.T.1    Uusi-Rauva, J.2    Rantamäki, P.R.3    Tossavainen, O.4
  • 24
    • 0026904343 scopus 로고
    • Changes in structure of the bovine-milk fat globule-membrane on heating whole milk
    • Houlihan A.V., Goddard P.A., Kitchen B.J., Masters C.J. Changes in structure of the bovine-milk fat globule-membrane on heating whole milk. J. Dairy Res. 1992, 59:321-329. a.
    • (1992) J. Dairy Res. , vol.59 , pp. 321-329
    • Houlihan, A.V.1    Goddard, P.A.2    Kitchen, B.J.3    Masters, C.J.4
  • 25
    • 84974028921 scopus 로고
    • Interactions between the bovine-milk fat globule-membrane and skim milk components on heating whole milk
    • Houlihan A.V., Goddard P.A., Nottingham S.M., Kitchen B.J., Masters C.J. Interactions between the bovine-milk fat globule-membrane and skim milk components on heating whole milk. J. Dairy Res. 1992, 59:187-195. b.
    • (1992) J. Dairy Res. , vol.59 , pp. 187-195
    • Houlihan, A.V.1    Goddard, P.A.2    Nottingham, S.M.3    Kitchen, B.J.4    Masters, C.J.5
  • 26
    • 84939296257 scopus 로고
    • Dried milk, dried whey, dried buttermilk and dried butter serum determination of fat content (Röse Gottlieb reference method). 9C:1987. International Dairy Federation, Brussels, Belgium.
    • IDF. 1987a. Dried milk, dried whey, dried buttermilk and dried butter serum determination of fat content (Röse Gottlieb reference method). 9C:1987. International Dairy Federation, Brussels, Belgium.
    • (1987)
  • 27
    • 84939296258 scopus 로고
    • Milk cream and evaporated milk. Determination of total solid content. 21B:1987. International Dairy Federation, Brussels, Belgium.
    • IDF. 1987b. Milk cream and evaporated milk. Determination of total solid content. 21B:1987. International Dairy Federation, Brussels, Belgium.
    • (1987)
  • 28
    • 84939296259 scopus 로고    scopus 로고
    • 20-5 Milk-Determination of nitrogen content. Part 5: Determination of protein-nitrogen content. 20-5:2005. International Dairy Federation, Brussels, Belgium.
    • IDF. 2001a. 20-5 Milk-Determination of nitrogen content. Part 5: Determination of protein-nitrogen content. 20-5:2005. International Dairy Federation, Brussels, Belgium.
    • (2001)
  • 29
    • 84939296260 scopus 로고    scopus 로고
    • Determination of nitrogen content. Part 1: Kjeldahl method. 20-1 Milk:2001. International Dairy Federation, Brussels, Belgium.
    • IDF. 2001b. Determination of nitrogen content. Part 1: Kjeldahl method. 20-1 Milk:2001. International Dairy Federation, Brussels, Belgium.
    • (2001)
  • 30
    • 84939296261 scopus 로고    scopus 로고
    • Determination of nitrogen content. Part 4: Determination of non-protein nitrogen. 20-4:Milk:2001. International Dairy Federation, Brussels, Belgium.
    • IDF. 2001c. Determination of nitrogen content. Part 4: Determination of non-protein nitrogen. 20-4:Milk:2001. International Dairy Federation, Brussels, Belgium.
    • (2001)
  • 31
    • 84939296262 scopus 로고    scopus 로고
    • Milk-Determination of the casein-nitrogen content. Part 2: Direct method. 29-2:2004. International Dairy Federation, Brussels, Belgium.
    • IDF. 2004. Milk-Determination of the casein-nitrogen content. Part 2: Direct method. 29-2:2004. International Dairy Federation, Brussels, Belgium.
    • (2004)
  • 32
    • 84939296263 scopus 로고    scopus 로고
    • Milk-Determination of fat content-Gerber butyrometers. 105:2008. International Dairy Federation, Brussels, Belgium.
    • IDF. 2008. Milk-Determination of fat content-Gerber butyrometers. 105:2008. International Dairy Federation, Brussels, Belgium.
    • (2008)
  • 33
    • 26844559000 scopus 로고    scopus 로고
    • Exponentially modified protein abundance index (emPAI) for estimation of absolute protein amount in proteomics by the number of sequenced peptides per protein
    • Ishihama Y., Oda Y., Tabata T., Sato T., Nagasu T., Rappsilber J., Mann M. Exponentially modified protein abundance index (emPAI) for estimation of absolute protein amount in proteomics by the number of sequenced peptides per protein. Mol. Cell. Proteomics 2005, 4:1265-1272. http://dx.doi.org/10.1074/mcp.M500061-MCP200.
    • (2005) Mol. Cell. Proteomics , vol.4 , pp. 1265-1272
    • Ishihama, Y.1    Oda, Y.2    Tabata, T.3    Sato, T.4    Nagasu, T.5    Rappsilber, J.6    Mann, M.7
  • 34
    • 84939296264 scopus 로고    scopus 로고
    • Principal components of buffalo and cow milk from Bangladesh: Proteolysis and lipolysis of buffalo, cow and omega-3 enriched milk by ex vivo digestion. PhD thesis. Norwegian University of Life Sciences, Ås, Norway.
    • Islam, M. A. 2014. Principal components of buffalo and cow milk from Bangladesh: Proteolysis and lipolysis of buffalo, cow and omega-3 enriched milk by ex vivo digestion. PhD thesis. Norwegian University of Life Sciences, Ås, Norway.
    • (2014)
    • Islam, M.A.1
  • 35
    • 0001016296 scopus 로고
    • Lipid globules retain globule membrane material after homogenization
    • Keenan T.W., Moon T.-W., Dylewski D.P. Lipid globules retain globule membrane material after homogenization. J. Dairy Sci. 1983, 66:196-203. http://dx.doi.org/10.3168/jds.S0022-0302(83)81777-9.
    • (1983) J. Dairy Sci. , vol.66 , pp. 196-203
    • Keenan, T.W.1    Moon, T.-W.2    Dylewski, D.P.3
  • 36
    • 0029180242 scopus 로고
    • Heat-induced interactions of skim milk proteins with milk fat globule membrane proteins
    • Kim H.H., Jimenez-Flores R. Heat-induced interactions of skim milk proteins with milk fat globule membrane proteins. J. Dairy Sci. 1995, 78:24-35.
    • (1995) J. Dairy Sci. , vol.78 , pp. 24-35
    • Kim, H.H.1    Jimenez-Flores, R.2
  • 37
    • 84939296265 scopus 로고    scopus 로고
    • Supply and demand developments of whey in global perspective. Oral presentation. 7th International Whey Conference, Rotterdam, the Netherlands.
    • Lafougère, C. 2014. Supply and demand developments of whey in global perspective. Oral presentation. 7th International Whey Conference, Rotterdam, the Netherlands.
    • (2014)
    • Lafougère, C.1
  • 38
    • 84879465418 scopus 로고    scopus 로고
    • Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis
    • Le T.T., Debyser G., Gilbert W., Struijs K., Van Camp J., Van de Wiele T., Devreese B., Dewettinck K. Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis. Int. Dairy J. 2013, 32:110-120. http://dx.doi.org/10.1016/j.idairyj.2013.05.002.
    • (2013) Int. Dairy J. , vol.32 , pp. 110-120
    • Le, T.T.1    Debyser, G.2    Gilbert, W.3    Struijs, K.4    Van Camp, J.5    Van de Wiele, T.6    Devreese, B.7    Dewettinck, K.8
  • 39
  • 40
    • 78049431049 scopus 로고    scopus 로고
    • Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains
    • Lopez C., Briard-Bion V., Ménard O., Beaucher E., Rousseau F., Fauquant J., Leconte N., Robert B. Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains. Food Chem. 2011, 125:355-368.
    • (2011) Food Chem. , vol.125 , pp. 355-368
    • Lopez, C.1    Briard-Bion, V.2    Ménard, O.3    Beaucher, E.4    Rousseau, F.5    Fauquant, J.6    Leconte, N.7    Robert, B.8
  • 41
    • 33748319409 scopus 로고    scopus 로고
    • A comparative study of the gelation properties of whey protein concentrate and whey protein isolate
    • Lorenzen P.C., Schrader K. A comparative study of the gelation properties of whey protein concentrate and whey protein isolate. Lait 2006, 86:259-271. http://dx.doi.org/10.1051/lait:2006008.
    • (2006) Lait , vol.86 , pp. 259-271
    • Lorenzen, P.C.1    Schrader, K.2
  • 42
    • 0034132921 scopus 로고    scopus 로고
    • A review and proposed nomenclature for major proteins of the milk-fat globule membrane
    • Mather I.H. A review and proposed nomenclature for major proteins of the milk-fat globule membrane. J. Dairy Sci. 2000, 83:203-247. http://dx.doi.org/10.3168/jds.S0022-0302(00)74870-3.
    • (2000) J. Dairy Sci. , vol.83 , pp. 203-247
    • Mather, I.H.1
  • 43
    • 84872688398 scopus 로고    scopus 로고
    • Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese
    • Moe K.M., Porcellato D., Skeie S. Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese. J. Dairy Sci. 2013, 96:727-739. http://dx.doi.org/10.3168/jds.2012-5497.
    • (2013) J. Dairy Sci. , vol.96 , pp. 727-739
    • Moe, K.M.1    Porcellato, D.2    Skeie, S.3
  • 44
    • 35748978522 scopus 로고    scopus 로고
    • Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components
    • Morin P., Britten M., Jimenez-Flores R., Poulio Y. Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components. J. Dairy Sci. 2007, 90:2132-2140. a http://dx.doi.org/10.3168/jds.2006-832.
    • (2007) J. Dairy Sci. , vol.90 , pp. 2132-2140
    • Morin, P.1    Britten, M.2    Jimenez-Flores, R.3    Poulio, Y.4
  • 45
    • 17144463768 scopus 로고    scopus 로고
    • Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration
    • Morin P., Jimenez-Flores R., Pouliot Y. Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration. J. Dairy Sci. 2004, 87:267-273.
    • (2004) J. Dairy Sci. , vol.87 , pp. 267-273
    • Morin, P.1    Jimenez-Flores, R.2    Pouliot, Y.3
  • 46
    • 34447627484 scopus 로고    scopus 로고
    • Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
    • Morin P., Jimenez-Flores R., Pouliot Y. Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes. Int. Dairy J. 2007, 17:1179-1187. b http://dx.doi.org/10.1016/j.idairyj.2007.03.010.
    • (2007) Int. Dairy J. , vol.17 , pp. 1179-1187
    • Morin, P.1    Jimenez-Flores, R.2    Pouliot, Y.3
  • 47
    • 40649102206 scopus 로고    scopus 로고
    • Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses
    • Morin P., Pouliot Y., Britten M. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses. J. Dairy Sci. 2008, 91:871-882. http://dx.doi.org/10.3168/jds.2007-0658.
    • (2008) J. Dairy Sci. , vol.91 , pp. 871-882
    • Morin, P.1    Pouliot, Y.2    Britten, M.3
  • 48
    • 33745186484 scopus 로고    scopus 로고
    • A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration
    • Morin P., Pouliot Y., Jimenez-Flores R. A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration. J. Food Eng. 2006, 77:521-528. http://dx.doi.org/10.1016/j.jfoodeng.2005.06.065.
    • (2006) J. Food Eng. , vol.77 , pp. 521-528
    • Morin, P.1    Pouliot, Y.2    Jimenez-Flores, R.3
  • 49
    • 84987285069 scopus 로고
    • Composition, physicochemical and functional-properties of reference whey-protein concentrates
    • Morr C.V. Composition, physicochemical and functional-properties of reference whey-protein concentrates. J. Food Sci. 1985, 50:1406-1411. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10488.x.
    • (1985) J. Food Sci. , vol.50 , pp. 1406-1411
    • Morr, C.V.1
  • 51
    • 84885431831 scopus 로고    scopus 로고
    • Spray-dried structured lipid containing long-chain polyunsaturated fatty acids for use in infant formulas
    • Nagachinta S., Akoh C.C. Spray-dried structured lipid containing long-chain polyunsaturated fatty acids for use in infant formulas. J. Food Sci. 2013, 78:C1523-C1528. http://dx.doi.org/10.1111/1750-3841.12243.
    • (2013) J. Food Sci. , vol.78 , pp. C1523-C1528
    • Nagachinta, S.1    Akoh, C.C.2
  • 52
    • 0034243417 scopus 로고    scopus 로고
    • Heat stability of buttermilk
    • O'Connell J.E., Fox P.F. Heat stability of buttermilk. J. Dairy Sci. 2000, 83:1728-1732.
    • (2000) J. Dairy Sci. , vol.83 , pp. 1728-1732
    • O'Connell, J.E.1    Fox, P.F.2
  • 53
    • 84987280047 scopus 로고
    • A method for the measurement of foam formation and stability
    • Phillips L.G., Haque Z., Kinsella J.E. A method for the measurement of foam formation and stability. J. Food Sci. 1987, 52:1074-1077. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14279.x.
    • (1987) J. Food Sci. , vol.52 , pp. 1074-1077
    • Phillips, L.G.1    Haque, Z.2    Kinsella, J.E.3
  • 54
    • 15044345701 scopus 로고    scopus 로고
    • Analysis of phospho- and sphingolipids in dairy products by a new HPLC method
    • Rombaut R., Camp J.V., Dewettinck K. Analysis of phospho- and sphingolipids in dairy products by a new HPLC method. J. Dairy Sci. 2005, 88:482-488. http://dx.doi.org/10.3168/jds.S0022-0302(05)72710-7.
    • (2005) J. Dairy Sci. , vol.88 , pp. 482-488
    • Rombaut, R.1    Camp, J.V.2    Dewettinck, K.3
  • 55
    • 33747602781 scopus 로고    scopus 로고
    • Microfiltration of butter serum upon casein micelle destabilization
    • Rombaut R., Dejonckheere V., Dewettinck K. Microfiltration of butter serum upon casein micelle destabilization. J. Dairy Sci. 2006, 89:1915-1925. http://dx.doi.org/10.3168/jds.S0022-0302(06)72259-7.
    • (2006) J. Dairy Sci. , vol.89 , pp. 1915-1925
    • Rombaut, R.1    Dejonckheere, V.2    Dewettinck, K.3
  • 56
    • 0031488576 scopus 로고    scopus 로고
    • Recovery of phospholipids from buttermilk using membrane processing
    • Sachdeva S., Buchheim W. Recovery of phospholipids from buttermilk using membrane processing. Kiel. Milchwirtsch. Forsch. 1997, 49:47-68.
    • (1997) Kiel. Milchwirtsch. Forsch. , vol.49 , pp. 47-68
    • Sachdeva, S.1    Buchheim, W.2
  • 57
    • 20844461856 scopus 로고    scopus 로고
    • The kinetics of heat-induced structural changes of β-lactoglobulin
    • Sava N., Van der Plancken I., Claeys W., Hendrickx M. The kinetics of heat-induced structural changes of β-lactoglobulin. J. Dairy Sci. 2005, 88:1646-1653. http://dx.doi.org/10.3168/jds.S0022-0302(05)72836-8.
    • (2005) J. Dairy Sci. , vol.88 , pp. 1646-1653
    • Sava, N.1    Van der Plancken, I.2    Claeys, W.3    Hendrickx, M.4
  • 58
    • 0033846408 scopus 로고    scopus 로고
    • Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration
    • Schokker E.P., Singh H., Pinder D.N., Creamer L.K. Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration. Int. Dairy J. 2000, 10:233-240. http://dx.doi.org/10.1016/S0958-6946(00)00047-9.
    • (2000) Int. Dairy J. , vol.10 , pp. 233-240
    • Schokker, E.P.1    Singh, H.2    Pinder, D.N.3    Creamer, L.K.4
  • 60
    • 82155192873 scopus 로고    scopus 로고
    • Solubility of commercial milk protein concentrates and milk protein isolates
    • Sikand V., Tong P.S., Roy S., Rodriguez-Saona L.E., Murray B.A. Solubility of commercial milk protein concentrates and milk protein isolates. J. Dairy Sci. 2011, 94:6194-6202. http://dx.doi.org/10.3168/jds.2011-4477.
    • (2011) J. Dairy Sci. , vol.94 , pp. 6194-6202
    • Sikand, V.1    Tong, P.S.2    Roy, S.3    Rodriguez-Saona, L.E.4    Murray, B.A.5
  • 61
    • 33744995199 scopus 로고    scopus 로고
    • The milk fat globule membrane-A biophysical system for food applications
    • Singh H. The milk fat globule membrane-A biophysical system for food applications. Curr. Opin. Colloid Interface Sci. 2006, 11:154-163. http://dx.doi.org/10.1016/j.cocis.2005.11.002.
    • (2006) Curr. Opin. Colloid Interface Sci. , vol.11 , pp. 154-163
    • Singh, H.1
  • 62
    • 32444448502 scopus 로고    scopus 로고
    • Compositional and functional properties of buttermilk: A comparison between sweet, sour, and whey buttermilk
    • Sodini I., Morin P., Olabi A., Jimenez-Flores R. Compositional and functional properties of buttermilk: A comparison between sweet, sour, and whey buttermilk. J. Dairy Sci. 2006, 89:525-536. http://dx.doi.org/10.3168/jds.S0022-0302(06)72115-4.
    • (2006) J. Dairy Sci. , vol.89 , pp. 525-536
    • Sodini, I.1    Morin, P.2    Olabi, A.3    Jimenez-Flores, R.4
  • 63
    • 22944439068 scopus 로고    scopus 로고
    • Bovine milk fat globule membrane as a potential nutraceutical
    • Spitsberg V.L. Bovine milk fat globule membrane as a potential nutraceutical. J. Dairy Sci. 2005, 88:2289-2294. http://dx.doi.org/10.3168/jds.S0022-0302(05)72906-4.
    • (2005) J. Dairy Sci. , vol.88 , pp. 2289-2294
    • Spitsberg, V.L.1
  • 64
    • 84897938509 scopus 로고    scopus 로고
    • Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration
    • Svanborg S., Johansen A.-G., Abrahamsen R.K., Skeie S.B. Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration. Int. Dairy J. 2014, 37:26-30. http://dx.doi.org/10.1016/j.idairyj.2014.02.004.
    • (2014) Int. Dairy J. , vol.37 , pp. 26-30
    • Svanborg, S.1    Johansen, A.-G.2    Abrahamsen, R.K.3    Skeie, S.B.4
  • 67
    • 0036225354 scopus 로고    scopus 로고
    • Characterization of protein components of natural and heat-treated milk fat globule membranes
    • Ye A., Singh H., Taylor M.W., Anema S. Characterization of protein components of natural and heat-treated milk fat globule membranes. Int. Dairy J. 2002, 12:393-402. http://dx.doi.org/10.1016/S0958-6946(02)00034-1.
    • (2002) Int. Dairy J. , vol.12 , pp. 393-402
    • Ye, A.1    Singh, H.2    Taylor, M.W.3    Anema, S.4
  • 68
    • 2942536489 scopus 로고    scopus 로고
    • Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk
    • Ye A.Q., Singh H., Taylor M.W., Anema S. Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk. Lait 2004, 84:269-283. http://dx.doi.org/10.1051/lait:2004004.
    • (2004) Lait , vol.84 , pp. 269-283
    • Ye, A.Q.1    Singh, H.2    Taylor, M.W.3    Anema, S.4
  • 69
    • 0001418661 scopus 로고
    • Effects of calcium and magnesium-ions on aggregation of whey-protein isolate and its effect on foaming properties
    • Zhu H.M., Damodaran S. Effects of calcium and magnesium-ions on aggregation of whey-protein isolate and its effect on foaming properties. J. Agric. Food Chem. 1994, 42:856-862. http://dx.doi.org/10.1021/jf00040a003.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 856-862
    • Zhu, H.M.1    Damodaran, S.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.