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Review
Abstract
Changes in the composition and structure of the milkfat globule membrane of bovine fat globules post secretion by the mammary
secretory cell are reviewed. These changes occur while the milk is still within the mammary gland and also during and after milk
harvesting. The effects of a selected number of factors (gas bubbles, agitation, temperature, ageing, bacteriological quality, mastitis,
stage of lactation and season) on the stability of the fat globules are considered. Areas for future research are highlighted.
r 2004 Elsevier Ltd. All rights reserved.
Keywords: MFGM; Milkfat globule membrane; Structure; Composition; Temperature; Ageing; Fat globule size distribution; Fat globule stability;
Mechanical treatment; Bacteriological quality; Mastitis; Lactation; Season
Contents
1.
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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2.
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3.
Changes in the MFGM and fat globule during and after milk harvesting . . . . .
3.1. Some physical and mechanical factors affecting the stability of fat globules .
3.1.1. Gas bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.1.2. Agitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.1.3. Temperature and ageing . . . . . . . . . . . . . . . . . . . . . . .
3.2. Bacteriological quality and mastitis . . . . . . . . . . . . . . . . . . . . .
3.3. Stage of lactation and season . . . . . . . . . . . . . . . . . . . . . . . .
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Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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1. Introduction
Abbreviations: ADPH, Adipophilin; BTN, Butyrophilin; FFAs, Free
fatty acids; MFGM, Milkfat globule membrane; PAS, Periodic acid/
Schiff; SDS-PAGE, Sodium dodecyl sulphate-polyacrylamide gel
electrophoresis; UHT, Ultra-high temperature; XO, Xanthine oxidase
*Tel.: +64-6-350-4649; fax: +64-6-356-1476.
E-mail address: jaap.evers@fonterra.com (J.M. Evers).
0958-6946/$ - see front matter r 2004 Elsevier Ltd. All rights reserved.
doi:10.1016/j.idairyj.2004.01.005
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Table 1
Summary of various factors and their effects on the bovine MFGM after the milk leaves the udder
Factor
Effect
Comments/reference(s)
Air bubbles
Cooling
Loss of copper
Loss of phospholipids
Heating
Adsorption of copper
Adsorption of whey proteins
Aggregation of BTN and XO
Loss of PAS 6/7
Loss of phospholipids (?)
Ageing
Agitation
Bacterial growth
Stage of lactation/
season
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Fig. 3. Schematic overview of fat globule membrane damage by air (adapted from Mulder & Walstra, 1974). (1) A fat globule and an air bubble
make contact. (2) Shearing of membrane material and consequent spreading of the material over the milk plasma/air interface. (3) Adsorption of
milk plasma protein to MFGM-depleted areas of the fat globule. Refer to Walstra and Jenness (1984) for a discussion of the theoretical aspects of the
physico-chemical phenomena involved.
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4. Conclusions
The MFGM is subject to changes in composition and
structure from the moment the fat globule leaves the
mammary secretory cell. Changes to the MFGM while
the fat globule is still in the mammary gland appear to
involve re-arrangement of membrane components and
subsequent loss of some of the membrane material.
However, the phenomena involved are not well understood and further research to obtain a fundamental
understanding is required.
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Acknowledgements
The author wishes to acknowledge Dr O.J. McCarthy,
Assoc. Prof D.S. Mackenzie and Prof. G.B. Jameson
(Massey University) and Drs. S. Holroyd, A.K.H.
MacGibbon and N.W. Haggarty (Fonterra Research
Centre) for stimulating discussions and critical evaluation of this manuscript.
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