Abstract
The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the organization of lipids in situ in dairy products. This paper provides an overview of recent advances on the organization of lipids in the milk fat globule membrane using microscopy techniques (mainly confocal microscopy and atomic force microscopy). Also, this overview brings structural information about the organization of lipids in situ in commercialized milks, infant milk formulas and various dairy products (cream, butter, buttermilk, butter serum and cheeses). The main mechanical treatment used in the dairy industry, homogenization, decreases the size of milk fat globules, changes the architecture (composition and organization) of the fat/water interface and affects the interactions between lipid droplets and the protein network (concept of inert vs active fillers). The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas.
Highlights
Milk is a biological fluid secreted by all female mammals for the growth and development of newborns
The structural analysis presented in this paper clearly shows that the homogenization and the thermal treatments that are used to prepare the emulsion and for microbiological safety, respectively, have a great impact on the structure of fat and on the microstructure of the infant milk formulas
The roles of the physical structure and single components of the milk fat globule membrane (MFGM) need additional studies to be understood. This overview has documented the current state of the art in relation to the influence of technological processes on the organization of lipids in various dairy products
Summary
Milk is a biological fluid secreted by all female mammals for the growth and development of newborns. Transferred from the mother to the newborn, all the Christelle Lopez constituents of milk (e.g. proteins, lipids, lactose and oligosaccharides) are in their natural state and adapted to bring energy and bioactive molecules. Milk from animals (e.g. cows, buffaloes and goats) is transformed into various dairy products for infant and adult human consumption. Technological processes used in the dairy industry, e.g. thermal and mechanical (pumping and homogenization) treatments, can affect the structure and composition of milk components and alter their technological and nutritional properties (Michalski et al 2013; Garcia et al 2014). The recent development of microscopy techniques has permitted structural investigations in situ in complex food products
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