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Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules

✍ Scribed by CHOEMON KANNO

Book ID
108814085
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
739 KB
Volume
54
Category
Article
ISSN
0022-1147

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Milk is a biological fluid of unique quality and complexity. It has co-evolved with mammals and mankind to nourish offspring and contains macro- and micronutrients for growth and development of the newborn. The milk fat globule membrane (MFGM) represents an important milk fraction, which is rich in