The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.

中文翻译：

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工业奶油热处理对乳脂球膜蛋白质组成的影响

首次在工业环境中评估了奶油加工对乳脂球膜 (MFGM) 的影响。研究了来自黄油乳制品巴氏杀菌程序不同阶段的三种奶油及其衍生的 MFGM 级分，并与天然对照以及商业 MFGM 级分进行比较。随着每个连续的巴氏杀菌步骤，血清蛋白与 MFGM 蛋白的交联程度逐渐增加。发现未解析的高分子量聚集体由本地 MFGM 蛋白和 β-乳球蛋白以及 αs1- 和β-酪蛋白。关于脂肪球的稳定性以及奶油洗涤后对聚结和絮凝的抵抗力，与非巴氏杀菌和双重巴氏杀菌的奶油相比，单巴氏杀菌奶油对奶油洗涤的敏感性降低。凝集机制的失活和非MFGM蛋白的增加可能决定了稳定和不稳定脂肪球之间的这种平衡。