Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane

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Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane. / Hansen, Steffen F.; Petrat-Melin, Bjorn; Rasmusen, Jan T.; Larsen, Lotte B.; Wiking, Lars.

I: Journal of Dairy Research, Bind 87, Nr. 1, 2020, s. 89-93.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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Hansen, Steffen F. ; Petrat-Melin, Bjorn ; Rasmusen, Jan T. ; Larsen, Lotte B. ; Wiking, Lars. / Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane. I: Journal of Dairy Research. 2020 ; Bind 87, Nr. 1. s. 89-93.

Bibtex

@article{f3199ecc213c4a7da2439d266c0b85ba,
title = "Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane",
abstract = "The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.",
keywords = "Cream, milk fat globule membrane, pasteurization, processing",
author = "Hansen, {Steffen F.} and Bjorn Petrat-Melin and Rasmusen, {Jan T.} and Larsen, {Lotte B.} and Lars Wiking",
year = "2020",
doi = "10.1017/S0022029919000955",
language = "English",
volume = "87",
pages = "89--93",
journal = "Journal of Dairy Research",
issn = "0022-0299",
publisher = "Cambridge University Press",
number = "1",

}

RIS

TY - JOUR

T1 - Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane

AU - Hansen, Steffen F.

AU - Petrat-Melin, Bjorn

AU - Rasmusen, Jan T.

AU - Larsen, Lotte B.

AU - Wiking, Lars

PY - 2020

Y1 - 2020

N2 - The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.

AB - The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.

KW - Cream

KW - milk fat globule membrane

KW - pasteurization

KW - processing

UR - http://www.scopus.com/inward/record.url?scp=85079275202&partnerID=8YFLogxK

U2 - 10.1017/S0022029919000955

DO - 10.1017/S0022029919000955

M3 - Journal article

C2 - 32026791

AN - SCOPUS:85079275202

VL - 87

SP - 89

EP - 93

JO - Journal of Dairy Research

JF - Journal of Dairy Research

SN - 0022-0299

IS - 1

ER -