Migration of Phosphatides in Processing Dairy Products

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Abstract
The effect of stirring, pasteurization, homogenization, condensing and drying on the migration of the phosphatides from the fat globule membrane to the skim milk has been studied. Any form of agitation causes a migration. The greatest migration occurs in condensing where the turbulence is great and prolonged. Homogenization at or below 2,000 p.s.i. causes a migration away from the fat globule membrane but at higher pressure of 8,000 p.s.i. the phosphatides in the fat globule membrane are approximately equal to that in the untreated milk.