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Effect of Homogenization Pressure on the Milk Fat Globule Membrane Proteins
high pressure homogenization fat globules caseins
2008/3/28
The effect of high pressure homogenization on the milk fat globule membrane proteins was investigated. Milk with 1.5 or 3.0% milk fat was heated in vats at low or high temperature (65°C for 30 min or ...
Purification of the Bovine Xanthine Oxidoreductase from Milk Fat Globule Membranes and Cloning of Complementary Deoxyribonucleic Acid
xanthine oxidoreductase • complementary deoxyribonucleic acid • protein • bovine
2008/3/25
The amino acid sequence of the bovine xanthine oxidoreductase was determined by cloning and sequencing cDNA clones encoding the enzyme. Partial amino acid sequences corresponding to 54% of the total s...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
reduced fat Cheddar cheese homogenization microstructure free oil
2008/3/23
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...
Vitamin A Distribution Among Fat Globule Core, Fat Globule Membrane, and Serum Fraction in Milk
vitamin A distribution milk
2008/3/22
In cream suspensions and partly skimmed milks obtained by successive centrifugation from whole milk, the concentration of vitamin A per gram of fat was inversely related to the mean size of fat globul...
Heat-Induced Interactions Between the Proteins of Milk Fat Globule Membrane and Skim Milk
milk fat globule membrane proteins heated whole milk protein preparative isoelectric focusing
2008/3/22
Milk fat globule membrane proteins in washed cream were analyzed using preparative isoelectric focusing followed by SDS-PAGE. Five major protein bands of milk fat globule membrane were observed with a...