Abstract
Milk phospholipids have different composition in comparison with other natural sources and provide a number of valuable technological and therapeutic properties. The article summarizes the well-known possibilities of using, isolating and analyzing phospholipids from milk. Their assessment is given taking into account own experience in studying phospholipids. The most appropriate way to isolate phospholipids from dairy raw materials include microfiltration and ultrafiltration methods. The resulting phospholipid concentrate can be used as an effective emulsifier with additional biologically active properties.
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