Membrane material in bovine skim-milk from udder quarters infused with endotoxin and pathogenic organisms

1975 ◽  
Vol 42 (3) ◽  
pp. 401-417 ◽  
Author(s):  
M. Anderson ◽  
B. E. Brooker ◽  
A. T. Andrews ◽  
E. Alichanidis
Keyword(s):  
Milk Fat ◽  
High Speed ◽  
Skim Milk ◽  
Protein Composition ◽  
Membrane Material ◽  
Cell Debris ◽  
Relative Contribution ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
And Control

SummaryThe effects of infusing endotoxin and a pathogen into different quarters of the udder of the same cow on the appearance and composition of milk membrane material were studied. Milk membrane was prepared by high-speed centrifugation of skim-milk. In samples from the control quarters only, a very thin layer covering the casein pellet was observed, whereas after the infusions it appeared as an opaque diffuse fluffy layer. The fluffy layer persisted for a maximum of 3 d after endotoxin infusion. A similar layer appeared 14 d after infusion of the pathogen and persisted, in spite of antibiotic treatment, throughout the experiment. From comparisons of (a) milk acid phosphatase activities between infused and control quarters, (b) the protein composition of milk membrane, and (c) morphological observations on the distribution of membrane material in milk, it was concluded that milk membrane originates from leucocytes, cell debris from the mammary gland, and the surface of the milk-fat globule membrane. The relative contribution made by these sources to milk membrane from healthy and infected udders is discussed.

Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material

2018 ◽  
Vol 81 ◽  
pp. 35-41 ◽  
Author(s):  
Steffen F. Hansen ◽  
Bjørn Petrat-Melin ◽  
Jan T. Rasmussen ◽  
Lotte B. Larsen ◽  
Marie S. Ostenfeld ◽  
...  
Keyword(s):  
Milk Fat ◽  
Protein Composition ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Milk fat globule membrane material in skim-milk

1974 ◽  
Vol 41 (3) ◽  
pp. 331-337 ◽  
Author(s):  
F. B. P. Wooding
Keyword(s):  
Cell Membrane ◽  
Milk Fat ◽  
Major Part ◽  
Secretory Cell ◽  
Skim Milk ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Chloroform Methanol

SummaryIt has been claimed by Stewart, Puppione & Patton (1972) that milk is a valuable source of cell membrane in a ‘relatively pure’ state originating from shed mammary secretory cell microvilli and golgi vesicles. The morphological basis for this has been re-examined in this paper. It is shown that the vesicular and elongated membranous structures found in skim-milk are identical to structures present as part of the initial milk fat globule membrane (MFGM) of alveolar and expressed milk, and that both structures survive extraction with chloroform–methanol. It is therefore suggested that a major part of the skim-milk membrane is material shed from the freshly secreted milk fat globule and consists of a specialised derivative of the secretory cell plasmalemma, the initial MFGM.

Isolation and composition of milk fat globule membrane material

1984 ◽  
Vol 51 (2) ◽  
pp. 279-287 ◽  
Author(s):  
Avis V. McPherson ◽  
Mary C. Dash ◽  
Barry J. Kitchen
Keyword(s):  
Density Gradient ◽  
Milk Fat ◽  
Skim Milk ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Pasteurized Milk ◽  
Milk Components ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Β Lactoglobulin

SummaryMilk fat globule membrane (MFGM) material was isolated from commercial pasteurized milks and pasteurized creams using a procedure specifically adapted for these products (McPhersonet al.1984a). Pasteurized cream membranes contained higher lipid levels while pasteurized milk membrane material had lower lipid contents than fresh raw MFGM. Electrophoretic analysis showed that membrane material from both commercial products contained, in addition to native MFGM polypeptides, significant amounts of β-lactoglobulin with lower levels of caseins and other skim-milk components. The incorporation of β-lactoglobulin was more pronounced in pasteurized cream membranes. Examination of the lipoprotein complexes present in these membrane preparations by linear sucrose density gradient centrifugation showed that pasteurized milk membrane material had a similar profile to fresh raw MFGM except that preferential binding of skim-milk components was found in some of the lipoprotein fractions. Pasteurized cream membranes showed considerably different density gradient patterns with only 2 lipoprotein fractions present, of which the major one was a low density complex.

scholarly journals Microfiltration of raw milk for production of high-purity milk fat globule membrane material

2020 ◽  
Vol 276 ◽  
pp. 109887 ◽  
Author(s):  
Steffen F. Hansen ◽  
Sean A. Hogan ◽  
John Tobin ◽  
Jan T. Rasmussen ◽  
Lotte B. Larsen ◽  
...  
Keyword(s):  
High Purity ◽  
Milk Fat ◽  
Raw Milk ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Milk Fat Globule Membrane Material

2014 ◽  
pp. 347-382 ◽  
Author(s):  
Thien Trung Le ◽  
John Van Camp ◽  
Koen Dewettinck
Keyword(s):  
Milk Fat ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk

1992 ◽  
Vol 59 (2) ◽  
pp. 187-195 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Stephen M. Nottingham ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
Skim Milk ◽  
Milk Proteins ◽  
Raw Milk ◽  
Membrane Lipid ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

SummaryHeating raw milk at 80 °C for 2·5–20 min was found to result in compositional changes in the milk fat globule membrane (MFGM). The yield of protein material increased with the duration of heating, owing to incorporation of skim milk proteins, predominantly β-lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.

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