Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts

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• 作者：Christelle Lopez ; Chantal Cauty ; Fanny Guyomarc’h
• 关键词：Milk ; Fat ; Milk fat globule membrane ; Homogenization ; Structure
• 刊名：Dairy Science & Technology
• 出版年：2015
• 出版时间：November 2015
• 年：2015
• 卷：95
• 期：6
• 页码：863-893
• 全文大小：15,345 KB
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• 作者单位：Christelle Lopez (1) (2)
  Chantal Cauty (1) (2)
  Fanny Guyomarc’h (1) (2)
  
  1. INRA, UMR1253 STLO, 65 rue de Saint Brieuc, 35000, Rennes, France
  2. Agrocampus Ouest, UMR1253 STLO, 65 rue de Saint Brieuc, 35000, Rennes, France
  
• 刊物主题：Food Science; Agriculture; Microbiology;
• 出版者：Springer Paris
• ISSN：1958-5594

文摘

The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the organization of lipids in situ in dairy products. This paper provides an overview of recent advances on the organization of lipids in the milk fat globule membrane using microscopy techniques (mainly confocal microscopy and atomic force microscopy). Also, this overview brings structural information about the organization of lipids in situ in commercialized milks, infant milk formulas and various dairy products (cream, butter, buttermilk, butter serum and cheeses). The main mechanical treatment used in the dairy industry, homogenization, decreases the size of milk fat globules, changes the architecture (composition and organization) of the fat/water interface and affects the interactions between lipid droplets and the protein network (concept of inert vs active fillers). The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas. Keywords Milk Fat Milk fat globule membrane Homogenization Structure