a1 International Food Institute of Queensland, 19 Hercules Street, Hamilton, Queensland 4007, Australia
a2 Cadbury Schweppes (Australia) Ltd, 323 Canterbury Road, Ringwood, Victoria 3134, Australia
a3 Griffith University, Kessels Road, Nathan, Queensland 4111, Australia
Heating 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.
(Received March 04 1991)
(Accepted October 18 1991)