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Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote
Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote
Master's Theses
ABSTRACT
Effects of Milk Processing on the Milk Fat Globule Membrane Constituents
Xiomara E. Elías-Argote
The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. …