The milkfat globule membrane - compositional and structural changes post secretion by the mammary secretory cell

被引：105

作者：

Evers, JM ^{[1
]}

机构：

[1] Fonterra Res Ctr, Palmerston North, New Zealand

来源：

INTERNATIONAL DAIRY JOURNAL | 2004年 / 14卷 / 08期

关键词：

MFGM; milkfat globule membrane; structure; composition; temperature; ageing; fat globule size distribution; fat globule stability; mechanical treatment; bacteriological quality; mastitis; lactation; season;

D O I：

10.1016/j.idairyj.2004.01.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in the composition and structure of the milkfat globule membrane of bovine fat globules post secretion by the mammary secretory cell are reviewed. These changes occur while the milk is still within the mammary gland and also during and after milk harvesting. The effects of a selected number of factors (gas bubbles, agitation, temperature, ageing, bacteriological quality, mastitis, stage of lactation and season) on the stability of the fat globules are considered. Areas for future research are highlighted. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：661 / 674

页数：14

共 115 条

[1] OXIDATION OF LIPIDS BY COMPONENTS OF BOVINE MILK-FAT GLOBULE MEMBRANE [J].