| Abstrakt: |
A recent study conducted by researchers at the University of California, Davis, explores the effects of thermal processing and homogenization on the structure, size, and functionality of milk fat globules (MFGs) in human milk. The study found that different processing methods, such as vat pasteurization, retort, and ultra-high temperature treatment, had varying effects on the physicochemical properties and bioactivity of MFGs. Homogenization was found to increase the digestibility of MFGs, while vat pasteurization resulted in less damage to MFGs. The study emphasizes the importance of retaining the native characteristics of MFGs in processed human milk. [Extracted from the article] |
