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Table I.
The total protein concentration at the fat globule surface of whole milk before and after evaporation in a whole milk powder plant. The method of determination is described in Ye et al. [32].
| Sample | Total solids (%) | Total MFGM protein (mg·(g fat)−1) | Surface protein coverage of MFGM (mg·m−2) |
|---|---|---|---|
| Standardised milk | 10.05 | 7.11 | 1.34 |
| Pasteurised milk | 10.10 | 7.53 | 1.38 |
| Preheated milk | 10.26 | 9.68 | 1.82 |
| DSI-preheated milk | 10.34 | 10.33 | 1.79 |
| MVR concentrate | 34.30 | 23.23 | 3.42 |
| TVR concentrate | 45.32 | 27.22 | 3.89 |