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Effect of heating and chilling of recombine milk on fatty acid composition of fat globule membrane lipids


Effect of heating and chilling of recombine milk on fatty acid composition of fat globule membrane lipids



Indian Journal of Dairy Science 53(3): 231-234



ISSN/ISBN: 0019-5146

Recombine milk was prepared from anhydrous milk fat (butter oil), buffalo skim milk powder (spray dried) and water. The effect of heating and chilling on fatty acid composition of the fat globule membrane (FGM) lipids of recombine milk was studied. It has been observed that the progressive heat treatment (pasteurization, boiling and sterilization) caused remarkable changes in the concentration of total saturated and unsaturated fatty acids of MFGM lipids isolated from recombine milk.

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Accession: 003729364

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