Fractionation of globular milk fat by membrane microfiltration

Abstract

Milk fat globules are individually surrounded by a membrane which maintains their integrity and renders them compatible with the aqueous environment Milk fat globules membranes (MFGM) composition appears very complex and its structure is still poorly understood Available information on gross composition of MFGM shows well this uncertainty. MFGM comprises from about 2 to more than 6% of the mass of globules. Proteins, at least 10 major species would represent 25 to 60% of the MFGM material. Most of them, including the main specific butyrophilin, would be