Milk fat globule structure and function: nanoscience comes to milk production

Nurit Argov, Danielle G. Lemay, J. Bruce German

Research output: Contribution to journalArticle

54 Scopus citations

Abstract

The biological process of fat globule assembly and secretion produces highly complex globule compositions and structures with many properties now recognized to be the direct result of these structures. During homogenization, fat globules are broken down and subsequently structures and surfaces different than the native state are formed. This process alters the milk fat globules' unique macrostructure and the effects associated with their structure would be expected to be lost. In the present overview, the need for continued research of the fundamental aspects of the mechanism involved in milk fat globules synthesis secretion and size distribution, as well as establishing ways to regulate those processes are highlighted. Ultimately these insights will guide food technology to developing a new generation of structure based functional foods and as highlighted in this overview, dairy functional products should be the pioneering commodity.

Original languageEnglish (US)
Pages (from-to)617-623
Number of pages7
JournalTrends in Food Science and Technology
Volume19
Issue number12
DOIs
StatePublished - Dec 2008

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

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