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The Effects Of Microfluidization And Homogenization On The Composition And Structure Of Liposomal Aggregates From Whey Buttermilk And Commercial Buttermilk, Tracey Mai T. Nguyen
Master's Theses and Project Reports
Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk that comes from the churning of cream into butter. One of the advantages of buttermilk is that it is enriched in milk fat globule components, such as phospholipids and forms emulsions with fat when treated with high shear. The objective of this work was to explore the effects of shear on regular buttermilk and whey buttermilk in terms of liposomal aggregate size and chemical composition. The effects of microfluidization at 2000 psi and homogenization at 2000 ...