Distribution Pattern of Fat Globule Membrane during Yak Ghee Processing
In this study, yak ghee was prepared from yak milk fat, obtained by centrifugal separation, and washed yak milk fat, separately, and the distribution patterns of milk fat globule membrane (MFGM) components in the aqueous phase, buttermilk, and whey during ghee processing were systematically analyzed...
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| Main Author: | |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
China Food Publishing Company
2025-11-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-22-017.pdf |
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