Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules

Isolation of the industrially interesting milk fat globule membrane (MFGM) components from dairy streams is challenging, and a full exploitation their benefits can be gained by better understanding behaviour fraction during processing. In this study, microfiltration cream before churning comprehensive compositional analysis process revealed new insights on MFGM partitioning phase inversion in butter making. After removal smallest globules microfiltration, reduced phospholipid content was reflected buttermilk, but not serum. Regardless washing, buttermilk serum lipids were different PL-to-fat ratio, composition, degree unsaturation melting behaviour. We suggest that between direct result physico-chemical properties globules, partly related to size.