Milkfat globule cream

Mulder, H. and Waistra, P. 1974. Creaming and separation. In The Milkfat Globule. Commonwealth Agriculture Bureau, Bucks., England, pp. 168-173. 

AMF) as a bulk fat system and milkfat globule of cream as an emulsion system (102-106). 

Milkfat is present in milk or cream as part of a stable oil-in-water emulsion. The emulsion is stabilized as a result of the protein and phosphohpid-rich milkfat globule membrane (MFGM) surrounding the milkfat. During AMF manufacmre, the aim is to break the emulsion and to separate out all of the nonfat solids and water (Figure 18). To achieve this, the MFGM must first be dismpted mechanically or... 

Another parameter that influences the overall properties of the bulk emulsion is the physical state of the lipid droplets in an emulsion (17, 19, 28-31). Crystallization of lipid droplets in emulsions can be either beneficial or detrimental to product quality. Margarine and butter, the most common water-in-oil emulsions in the food industry, are prepared by a controlled destabilization of oil-in-water emulsions containing partly crystalline droplets. The stability of dairy cream to mechanical agitation and temperature cycling depends on the nature and extent of crystallization in milk-fat globules. It should be noted that because the density of the phases can change as crystallization occurs, the rate at which milkfat droplets cream can be altered as droplets solidify. Emulsion manufacturers should therefore understand which factors influence the crystallization and melting of emulsified substances, and be aware of the effect that droplet phase transitions can have on the properties of emulsions. 

---