Benutzer: Gast  Login
Holzmüller, W.; Kulozik, U. 
Alternative methods for the isolation of milk fat globule membrane to reduce the loss of milk fat globule membrane proteins 
The milk fat globule membrane (MFGM) consists mainly of proteins and polar lipids (see fig. 1). Due to the high amounts of caseins and whey proteins the MFGM protein makes up only 1-2{%} of the total protein content in milk. However, MFGM material is increasingly relevant because containing lipids as well as proteins are supposed to have techno-functional and physiological properties. For further research the MFGM has to be isolated from milk. The so called washing of cream is an established pro...    »