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Abstract
Two isolates were produced from commercial buttermilk: (i) an isolate containing whey proteins, caseins, and proteins of the milk fat globule membrane (MFGM); (ii) an isolate of MFGM only. The MFGM isolate contained a large quantity of membrane fragments from the milk fat globule. The MFGM fraction was a poor emulsifier, compared to the whole isolate. Emulsions prepared with 10% soybean oil needed a much larger amount of MFGM isolate to produce a droplet size distribution similar to that found for the emulsion prepared using 1−2% (w/v) whole isolate. Heat treatment of the cream and the industrial churning process appeared to affect the emulsifying behavior of MFGM proteins. A large amount of β-lactoglobulin was present in the MFGM isolate as a result of heat-induced interactions during pasteurization of the cream. Keywords: Buttermilk; food emulsions; food proteins; protein adsorption
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