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1

Analysis of the size of fat globules in milk and cream dispersed in different reagents solutions

100%
Nowak K., Kielczewska K., Murach D., Dabrowska A.
Polish Journal of Natural Sciences
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2017
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tom 32
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nr 4
This study compared the dimensions of the dispersion of fat globules in dairy products based on microscopic and instrumental methods using laser diffraction. The research involved an analysis of 20% and 10% fat cream and 3.5% fat milk, both non-homogenized and homogenized at 20 MPa and 100 MPa. Chemical compounds affecting the dissociation or disaggregation of casein micelles and fatty globules agglomerates were added to samples intended for instrumental measurements. It was found that those compounds did not have any significant effect on changes of determinants characterizing the dispersion of fat globules in cream, while in milk they determined the size of particles with a decreasing intensity of differences between the parameters under analysis in the following order: non-homogenized milk > milk homogenized at 20 MPa > milk homogenized at 100 MPa.
2
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Effect of homogenization on milk conductance properties

100%
Banach J. K., Zywica R., Kielczewska K.
Polish Journal of Food and Nutrition Sciences
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2008
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tom 58
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nr 1
The manuscript presents results of investigations aimed at determining changes in conductance properties of raw milk homogenized at pressures of 5, 10, 15 and 20 MPa. Results obtained demonstrated that values of impedance were the highest and those of admittance – the lowest at the applied pressure of ca. 15 MPa, at which additionally the degree of fat globules disintegration appeared to approximate the maximum one (obtained at a pressure of 20 MPa). It was also concluded that the results achieved in the study constitute a basis for further research into the application of electric properties of milk in determination of the degree of fat globules dispersion in the homogenization process of raw milk.
3

Microstructure, rheological and geometrical properties of fat globules of milk from different animal species

72%
El-Zeini H. M.
Polish Journal of Food and Nutrition Sciences
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2006
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tom 15/56
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nr 2
The variation between different Egyptian milk species (cows, buffaloes, sheep, goat and camel) in microstructure, shape, size and volume distribution as well as rheological properties, of fat globules was determined. Milk samples were scanned with SEM. The electron micrographs obtained were analyzed using an image analysis computer program. Results showed fat globules of different milk species as an oval shape in a regularity of spatial arrangement and encased in a lipoprotein membrane. Fat globules of different species vary considerably in diameter from those <1 µm to ~18 µm. Buffalo’s globules were the greatest in size (8.7 µm), whereas close size values were found between cow and sheep globules (3.78 and 3.76 µm) as well as goat and camel globules (3.2 and 2.99 µm). On the contrary, the size of buffalo fat globules ranging from 0.1-4.0 µm was obviously less (23.0%) than that of camel (80.6%), goat (73.3%), cow (68.4%) and sheep (55.3%). Fat globules exhibited different patterns according to their sizes and milk type. Small globules, as in camel’s milk, were less spherical than the large ones, as in buffalo’s milk (at α=0.05). An inverse proportional relationship (r=-0.8) was found between spherical diameter and compactness. Most of the fat globules in buffalo’s, cow’s and goat’s milks oriented with obtuse angle, while those for sheep’s and camel’s milks oriented with acute angles. Changes in distribution of fat globules volume, perimeter, surface area, width and length were similar to that of size and significantly (p<0.001) affected by milk species.
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