Bogusław Staniewski

Composition and Structure of the Bovine Milk Fat Globule Membrane—Some Nutritional and Technological Implications

Milk fat is dispersed in milk as small, spherical globules, stabilized in the form of emulsion by its surrounding membrane. This membrane, called the milk fat globule membrane (MFGM), is created in the secretory cells of the mammary gland, and represents an ordered and unique biophysical system. This review characterizes the main milk fat globule components, their structure, and intracellular origin. The milk fat globule membrane has many potentially bioactive components. These are discussed in terms of their health effects for the native and processed globules. Because of their functional and nutritional properties, MFGM components can be used as valuable ingredients in the manufacture of new functional foods.

Assessment of changes in crystallization properties of pressurized milk fat1

The aim of the study was to demonstrate the use of fractal image analysis as a possible tool to monitor the effect of pressurization on the crystallization pattern of anhydrous milk fat. This approach can be useful when developing new products based on milk fat. The samples were subjected to different hydrostatic pressure (100, 200, 300, and 400 MPa) and temperature (10 and 40 °C) treatments. The crystallization microphotographs were taken with a scanning electron microscope. The image analysis of scanning electron microscope photographs was done to determine a fractal dimension. Milk-fat pressurization under the applied parameters resulted in slight, but statistically significant, changes in the course of crystallization curves, related to the triacylglycerol fraction crystallizing in the lowest temperature (I exothermic effect). These changes were dependent on the value of pressure but not dependent on the temperatures applied during the process of pressurization (at either 10 or 40 °C). In turn, significant differences were observed in crystallization images of milk-fat samples subjected to this process compared with the control sample. The results of additional fractal analysis additionally demonstrated the highest degree of irregularity of the surface of the crystalline form for the nonpressurized sample and the samples pressurized at 200 and 300 MPa at 10 °C. The lowest value of fractal dimension-indicative of the least irregularity-was achieved for the fat samples pressurized at 400 MPa, 10 °C and at 100 MPa, 40 °C. The possibilities of wider application of the fractal analysis for the evaluation of effects of parameters of various technological processes on crystallization properties of milk fat require further extensive investigations.