Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules

Omics analysis reveals variations among commercial sources of bovine milk fat globule membrane

(2020) Lauren R. Brink et al.   JOURNAL OF DAIRY SCIENCE

Temporal changes in milk fatty acid composition during diet-induced milk fat depression in lactating cows

(2019) H. Leskinen et al.   JOURNAL OF DAIRY SCIENCE

Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms

(2018) Claire Bourlieu et al.   FOOD CHEMISTRY

Changes in milk fat globules and membrane lipids under the shear fields of microfiltration and centrifugation

(2018) Annamari Jukkola et al.   JOURNAL OF MEMBRANE SCIENCE

Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n -3 PUFA

(2017) Christelle Lopez et al.   FOOD RESEARCH INTERNATIONAL

The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming

(2016) Sophie Lambert et al.   FOOD RESEARCH INTERNATIONAL

Milk fat triacylglycerols and their relations with milk fatty acid composition, DGAT1 K232A polymorphism, and milk production traits

(2016) D.A. Tzompa-Sosa et al.   JOURNAL OF DAIRY SCIENCE

Ruminal Infusions of Cobalt EDTA Modify Milk Fatty Acid Composition via Decreases in Fatty Acid Desaturation and Altered Gene Expression in the Mammary Gland of Lactating Cows

(2016) Heidi Leskinen et al.   JOURNAL OF NUTRITION

Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes

(2014) Haotian Zheng et al.   JOURNAL OF DAIRY SCIENCE

Crystallization mechanisms in cream during ripening and initial butter churning

(2013) Patrizia Buldo et al.   JOURNAL OF DAIRY SCIENCE

Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

(2012) Stine Rønholt et al.   FOOD CHEMISTRY

Health effects of dietary phospholipids

(2012) Daniela Küllenberg et al.   Lipids in Health and Disease

Bovine milk exosome proteome

(2011) Timothy A. Reinhardt et al.   Journal of Proteomics

Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains

(2010) Christelle Lopez et al.   FOOD CHEMISTRY

Nutritional and technological aspects of milk fat globule membrane material

(2008) Koen Dewettinck et al.   INTERNATIONAL DAIRY JOURNAL

Effect of cream treatment on phospholipids and protein recovery in butter-making process

(2008) Michel Britten et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Butter making from caprine creams: Effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution

(2008) Sophie Lamothe et al.   JOURNAL OF DAIRY RESEARCH