BUTTEROIL EMULSIFICATION WITH MILK-DERIVED MEMBRANE AND PROTEIN-FRACTIONS

Butteroil was emulsified by homogenization or ultrasound dispersal int o aqueous phases containing milk lipid globule membrane, or combinatio ns of membrane with lipid globule-derived and milk serum proteins. Sta ble emulsions containing about 50 mg protein/g butteroil were produced with all combinations. Protein composition of emulsions closely refle cted protein composition of starting materials. Emulsions of equal sta bility, and with churn times equivalent to that of cream, were obtaine d with unprocessed butteroil and with a cholesterol-reduced butteroil produced by steam-stripping. Electron microscopic examination of fixed material showed that emulsions produced with all formulations predomi nantly were of the water-in-oil type, and not the oil-in-water type ty pical of milk lipid globules.