Search
Now showing items 1-1 of 1
Milk Fat Globule Membranes: extraction, characterisation, and impact on model emulsions and volatile profile of cheese
Milk fat plays a vital role in determining the flavour of cheese. The milk fat globule (MFG) consists of a triglyceride (TG) core and a three-layer membrane termed the milk fat globule membrane (MFGM). The TGs within the ...