Abstract Isolation of the industrially interesting milk fat globule membrane (MFGM) components from dairy streams is challenging, and a full exploitation of their benefits can be gained by better understanding of the behaviour of the fat globule membrane fraction during milk fat processing. In this study, microfiltration of the cream before churning and the comprehensive compositional analysis of the process streams revealed new insights on MFGM partitioning during the phase inversion in butter making. After removal of the smallest fat globules by microfiltration, a reduced phospholipid content was reflected in the buttermilk, but not in the butter serum. Regardless of the cream washing, buttermilk and butter serum lipids were different in PL-to-fat ratio, phospholipid composition, degree of unsaturation and melting behaviour. We suggest that partitioning of the MFGM fraction between butter and buttermilk is a direct result of the physico-chemical properties of the fat globules, partly related to the globule size.

中文翻译：

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乳脂球膜在酪乳和奶油乳清之间的分配是由脂肪球的热行为决定的

摘要 从乳制品中分离具有工业意义的乳脂肪球膜 (MFGM) 组分具有挑战性，通过更好地了解乳脂加工过程中脂肪球膜组分的行为，可以充分利用它们的益处。在这项研究中，搅拌前奶油的微过滤和工艺流的综合成分分析揭示了对黄油制作中相转化过程中 MFGM 分配的新见解。通过微滤去除最小的脂肪球后，酪乳中的磷脂含量有所降低，但黄油血清中没有。无论奶油洗涤如何，酪乳和黄油血清脂质在 PL 与脂肪的比例、磷脂组成、不饱和度和熔化行为方面都不同。