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

Heating raw milk at 80 deg 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 duration of heating, due to incorporation of skim milk proteins, predominantly beta- lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.