Microstructural and lipid composition changes in milk fat globules during milk powder manufacture-Reference-Cited by-同舟云学术

Microstructural and lipid composition changes in milk fat globules during milk powder manufacture

Published:2015 Issue:77 Volume:5 Page:62638-62646
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Yao Yunping¹²³⁴⁵,Zhao Guozhong¹²³⁴⁵,Zou Xiaoqiang¹²³⁴⁵,Huang Lei¹²³⁴⁵,Wang Xingguo¹²³⁴⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Synergetic Innovation Center of Food Safety and Nutrition

3. School of Food Science and Technology

4. Jiangnan University

5. Wuxi 214122

Abstract

The purpose of this study was to investigate the effects of milk powder processing conditions (pasteurisation, homogenisation and spray-drying) on the microstructure and composition of fat globules in cow milk.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA08247A

Reference43 articles.

1. Fractionation and characterization of the membranes from bovine milk fat globules

2. Exclusive Breastfeeding Reduces Acute Respiratory Infection and Diarrhea Deaths Among Infants in Dhaka Slums

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4. The Nutritional and Safety Assessment of Breast Milk Substitutes and Other Dietary Products for Infants: A Commentary by the ESPGHAN Committee on Nutrition

5. Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health

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