Gross Structure of the Fat Globule Membrane of Cow's Milk

Abstract

Washed cream was stirred at 25 C and centrifuged to separate the cream and aqueous layers. Water was added each time as the process was repeated until the cream phase inverted. The butter was melted and the aqueous portion isolate& All aqueous portions were centrifuged at 50,000 G for 90 rain at 4 C. Supernatants were adjusted to pH 4.9 and the aggregated lipoproteins isolated.