WO2013157004A1 - Procédé de récupération de membrane de globule gras du lait - Google Patents

Procédé de récupération de membrane de globule gras du lait Download PDF

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Publication number
WO2013157004A1
WO2013157004A1 PCT/IL2013/050334 IL2013050334W WO2013157004A1 WO 2013157004 A1 WO2013157004 A1 WO 2013157004A1 IL 2013050334 W IL2013050334 W IL 2013050334W WO 2013157004 A1 WO2013157004 A1 WO 2013157004A1
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Prior art keywords
mfgm
fraction
phosphate
casein
raw
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PCT/IL2013/050334
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English (en)
Inventor
Vitaly SPITSBERG
Adie MANNHEIM
Michael ZALTZMAN
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Ba'emek Advanced Technologies Ltd.
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Publication of WO2013157004A1 publication Critical patent/WO2013157004A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/05—Milk products enriched with milk fat globule membrane

Definitions

  • This invention relates to isolation of ingredients from milk, specifically to isolation of milk fat globule membrane from milk, buttermilk or other milk products.
  • Milk and its products such as butter, cheese, whey and buttermilk account for a major industrial arena in the food industry. These contain lactose, minerals, caseins, and serum proteins which can be used in various food or non food applications.
  • the present disclosure provides, in accordance with a first of its aspects, a method for recovery of milk fat globule membrane (MFGM) from buttermilk (BM), the method comprises treating BM with a phosphate buffer to obtain a buffer treated suspension and subjecting the buffer treated suspension to at least one separation step to produce an MFGM main fraction comprising in its majority free MFGM.
  • MFGM milk fat globule membrane
  • the present disclosure provides a method for recovery of milk fat globule membrane (MFGM) from a protein skim milk product comprising, subjecting a protein skim milk product to at least one continuous flow centrifugation (CFC) to precipitate MFGM and collecting said MFGM.
  • MFGM milk fat globule membrane
  • the methods of the present disclosure are particularly suitable and applicable for large scale production of MFGM.
  • Figure 1 is a schematic flow chart of a method for recovering milk fat globule membrane (MFGM) from buttermilk (BM), in accordance with an embodiment of the present disclosure.
  • MFGM milk fat globule membrane
  • Figure 2 is a flow chart representation of the steps for the recovery MFGM from industrial BM in accordance with an embodiment of the present disclosure.
  • Figure 3 is an image of a 10% SDS-PAGE showing level of protein characteristics of MFGM obtained from BM before (lanes 1 and 2) and after (lanes 3 and 4) addition of sodium phosphate buffer in accordance with an embodiment of the invention, lane 1- 7C ⁇ g, lane 2- 5C ⁇ g, lane 3- 5C ⁇ g, lane 4- 9C ⁇ g, lane 5 is a molecular weight marker; breast cancer antigen 1 (BRCA1); xanthine oxidase (XO); CD36 - glycoprotein IV; FABP - fatty acid binding protein.
  • Figure 4 is a flow chart representation of the steps for the recovery of MFGM from combined bovine raw milk in accordance with an embodiment of the present disclosure.
  • Figure 5 is an image of a 10% SDS-PAGE of showing level of protein characteristics of MFGM obtained in accordance with an embodiment of the invention, from raw bovine milk (lane 2); lane 1 is a molecular weight marker; breast cancer antigen 1 (BRCA1); xanthine oxidase (XO); CD36 - glycoprotein IV; FABP - fatty acid binding protein.
  • BRCA1 breast cancer antigen 1
  • XO xanthine oxidase
  • CD36 - glycoprotein IV CD36 - glycoprotein IV
  • FABP - fatty acid binding protein
  • the beneficial health properties of MFGM are described.
  • the MFGM that surrounds fat globules in milk is a natural source of sphingolipids, phoshpholipids and proteins. These may be found valuable for example in cancer treatment or support neonatal gut maturation and myelination of the central nervous system. Being of natural source, MFGM components are safe for oral administration.
  • the phospholipid fractions from MFGM can be used emulsions of liposome formulations for pharmaceutical or cosmetic applications.
  • the high content of saturated phospholipids (about 50%) makes this fraction particularly resistant to oxidation.
  • sphingolipids derived from MFGM are gaining attention, in particular, sphingomyelins (SM).
  • SM sphingomyelins
  • MFGM milk fat globule membrane
  • Example 1 the inventors have developed a novel technique for recovering MFGM from buttermilk.
  • the inventors have surprisingly found that use of phosphate buffer enables the release of MFGM from casein-MFGM complexes and thus enables the recovery of free MFGM without damaging the quality of the recovered MFGM.
  • Example 2 the inventors have developed a novel technique to recover MFGM from raw milk.
  • CFC continuous flow centrifugation
  • buttermilk is used herein at least with its conventional meaning, i.e. to refer to the liquid (aqueous) phase released from the butter mass during churning (destabilization) of cream in butter making processes. Like skimmed milk and whey, buttermilk contains lactose, minerals, caseins, and serum proteins.
  • buttermilk has high content MFGM and in particular, phospholipids.
  • buttermilk also encompasses raw portions or fragments of the buttermilk, from which MFGM may also be recovered, including BM obtained from washed cream obtained from raw milk (at times referred to as native milk). This may include downstream products obtained during processing of buttermilk, e.g. for obtaining MFGM.
  • BM obtained from washed cream contains low amounts of proteins, including low amount of casein, whey proteins and as such is referred to at times by the term “skim BM”.
  • “Skim milk” is also sometimes referred to the milk from which the cream has been removed.
  • Sources of BM may be, without being limited thereto from Tel Yosef Tnuva,
  • raw milk used here denoted milk that has not been pasteurized or homogenized.
  • Pasteurization of milk typically uses temperatures below boiling, since at very high temperatures, casein micelles will irreversibly aggregate, or "curdle”.
  • the two main types of pasteurization used today are high-temperature, short-time (HTST) and extended shelf life (ESL).
  • HTST high-temperature, short-time
  • ESL extended shelf life
  • Ultra-high temperature (UHT or ultra-heat-treated) is also used for milk treatment.
  • Both buttermilk and MFGM are utilized in the food industry, particularly in the dairy sector, for emulsification, stabilizing, moisture retention, texture and flavor.
  • MFGM milk fat globule membrane
  • PC phosphatidylcholine
  • PE phosphatidylethanolamine
  • SM sphingomeylin
  • lipid composition of MFGM it has been described by Vanderghem et al. [ Vanderghem et al. ibid. , the content of which is incorporated herein by reference] to contain between 56%-80% neutral lipids out of the total lipids in MFGM. Also included are polar lipids, constituting 15-43% of total lipids in MFGM, and composed of phospholipids such as PC and PE (zwitterionic phospholipids constituting, respectively, about 35% and 30% of the MFGM isolate).
  • anionic phospholipids are present albeit, at lower amounts, for example, phosphatidylinositol (PI) and phosphatidylserine (PS) (at respectively 5% and 3%). Sphingomyelin (SM) was also found in a significant amount (about 22%).
  • PI phosphatidylinositol
  • PS phosphatidylserine
  • MFGM also contains proteins, although at low abundance (constituting 1-4% of total milk proteins) [Vanderghem et al. ibid].
  • proteins include casein, and various enzymes.
  • recovery it is to be understood as relating to the obtaining of MFGM in a form and in an amount suitable for use in any industrial application, including, without being limited thereto, pharmaceutical, veterinary, cosmetic, food etc. Further, when referring to recovery is to be understood as meaning extraction of MFGM for example from BM in a free form, in an amount of at least 60%w/w, at times even 70%w/w or even 75%w/w out of the initial weight of BM.
  • MFGM is associated, bound to or complexed with casein, casein micelles or any other form of casein.
  • the desire is to obtain free MFGM.
  • the term "complexed” denoted an association between MFGM and casein possibly casein micelle.
  • the association is not limited and may involve any chemical reaction namely, covalent or non-covalent interaction.
  • calcium, present in casein micelle may form a complex between MFGM and casein micelle through its binding to phospho- casein and phospholipids of MFGM.
  • large scale production of milk products such as MFGM refers to recovery from several liters of a starting material, such as liters of raw milk.
  • a starting material such as liters of raw milk.
  • large scale production it is to be understood as encompassing amounts from at least 10 liters of a starting material.
  • free MFGM denotes the milk fat globule membrane when not associated, bound to or complexed in any way to casein, casein micelles or any other form of casein.
  • casein refers to any form of casein, acid casein, salts of casein, phosphorous containing casein and rennet casein, casein subgroups (aSl, aS2, ⁇ and ⁇ ), casein fragments and any assembly of the above, such as micelles.
  • the MFGM fractions following the phosphate buffer treatment are not structurally or functionally damaged or otherwise defaulted during the procedure described herein and therefore are for use in pharmaceutical, nutritional as well as in other industrial applications. In other words, the procedure did not derogate in any way their applicability in pharmaceutical, nutritional and other industries.
  • a method for recovery of MFGM from buttermilk (BM) comprises treating BM with a phosphate buffer to obtain a buffer treated suspension and subjecting the buffer treated suspension to at least one separation step to produce an MFGM main fraction comprising in its majority free MFGM (i.e. MFGM is the main constituent of this fraction).
  • suspension has its general meaning of a heterogeneous mixture containing particles that are sufficiently large for sedimentation but may also refer, in the context of the present invention to a solution that under suitable conditions may provide a precipitate and a supernatant.
  • the method comprises (a) adjusting the pH of the BM to a level whereby a first precipitant (being a raw precipitant) and a first supernatant (being a raw supernatant) are formed, (b) suspending (treating) the raw precipitant with a phosphate buffer to form a buffer treated suspension; and (c) treating said buffer treated suspension to obtain a second precipitate and a second supernatant, the second supernatant comprises a main MFGM fraction ( "MFGM main fraction ").
  • the raw supernatant may also be subjected to treatment that provides an MFGM secondary fraction. Then, in order to increase MFGM recovery from BM, the main MFGM fraction and the MFGM secondary fraction may be combined to form the combined MFGM fraction.
  • MFGM main fraction is used to denote a fraction containing in its majority MFGM, and in some embodiments at least 60%, at times even at least 70%, 80% or even at least 90% of the free MFGM recovered in the present disclosure. In some embodiments, the MFGM main fraction comprises between 70% to 95% of the recovered MFGM.
  • MFGM secondary fraction is used to denote a fraction containing free MFGM that constitutes at most 40%, at times no more than 30%, 20% or even less than 10% of the total free MFGM recovered in the method of the disclosure.
  • the term “combined MFGM fraction” is used to denote the combination of the MFGM main fraction with the MFGM secondary fraction.
  • phosphate buffer it is to be understood as encompassing any buffer prepared from organic or inorganic phosphate salt.
  • Non-limiting examples of phosphate salts that may be used in accordance with the disclosure include sodium phosphate, potassium phosphate, rubidium phosphate, caesium phosphate and ammonium phosphate.
  • the phosphate salt used for preparation of the buffer solution is a sodium phosphate including any one or combination of sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, sodium trimetaphosphate, tetrasodium pyrophosphate and sodium hexametaphosphate.
  • the phosphate buffer is prepared with sodium hexametaphosphate.
  • the phosphate buffer is used at a concentration of between 0.005M to 0.5M, at times between 0.01M to 0.3M, at times between 0.05-0.1 M. In some embodiments, the phosphate buffer is at a concentration of about 0.1M. In some other embodiments, the phosphate buffer is at pH above 6. In some other embodiments, the phosphate buffer is at pH of between 7 to 8, at times between 7.2-7.8. In some other embodiments, the phosphate buffer is at pH of about 7.2.
  • separation comprises at least one stage of centrifugation by CFC.
  • CFC includes delivery of liquid containing particles to the centrifugal rotor which is designed for sediment particles to stay inside the rotor but the supernatant flows out of the rotor.
  • CFC enables on one hand, continuous processing of a large volumes of liquids such as milk and on the other hand, concentration to a small volume of the supernatant (pellet), such as MFGM.
  • Examples of a commercially available CFC are the continuous flow rotors from Sorvall, being capable of producing a centrifugal force of at least 50,000xg, and delivery of suspended matter at a flow rates 100-200 ml/min. As will be shown hereinbelow, such conditions allowed, at 2-4°C, precipitation of large amounts of desired intermediate products and of MFGM. It should be appreciated that by using higher centrifugal forces, the flow rate would increase accordingly. For example, when using 100,000xg, the flow rate would also increase above 100-200 ml/min. A person skilled in the art would be able to select the appropriate flow rate for other centrifugal forces by trial and error experiments.
  • Figure 1 providing a schematic illustration of a method for recovering MFGM from BM according to some embodiments of the invention.
  • BM (10) is subjected, in accordance with this embodiment, to pH adjustment to obtain a raw precipitant (12) and a raw supernatant (14).
  • the raw precipitant (12) is then suspended with a phosphate buffer to obtain a buffer treated suspension (16).
  • the buffer treated suspension (16) is then subjected to at least one separation stage where a second precipitant (18) and a second supernatant (20) are formed.
  • the second supernatant comprises the free MFGM.
  • the second supernatant is separated and concentrated to obtain the MFGM main fraction (22).
  • the adjusting of the pH of the BM (10) is to an acidic pH.
  • the resulting raw precipitant (12) is rich in casein-bound MFGM.
  • the pH of the BM is reduced to a pH value of below about 6, preferably between about 4 and about 6. In one embodiment, the pH is adjusted to be between about 4.4 and about 4.8.
  • adjusting the pH is achieved by mixing the BM with HC1 (and verifying the pH with a pH meter or the like to be at the target pH or pH range), for a period of between several minutes to several hours, and at a temperature between 5°C to 50°C, at times between 20°C-25°C.
  • this pH adjusting step involves incubation of BM with diluted HC1, for example 0.1 N HC1 for between 0.5-1 hours, preferably for between 20-30 min at said temperatures.
  • casein participates and the thus formed suspension or precipitant is cooled to a temperature below 20°C, at times below 10°C and even below 5°C.
  • the raw precipitant is cooled to a temperature between 1°C to 20°C.
  • the raw precipitant (12) is subjected to a separation stage, preferably at least one CFC, so as to remove the raw supernatant (14), which typically contains whey and lower amounts of MFGM.
  • the acidic BM is allowed to cool and is then subjected to a separation stage after which the raw precipitant (12) is separated from the raw supernatant (14).
  • the raw supernatant (14) comprises a minor amount (fraction) of MFGM
  • the abundant (large, major) amount of MFGM was found to be present in the raw precipitant (12), physically associated together with casein micelles by calcium phosphate bridges.
  • the inventors have found that under appropriate conditions, most of the MFGM was co-precipitated with casein in the raw precipitate (12 in Figure 1) enabling recovery of the major fraction (main fraction) and only a small fraction of MFGM (about l%-2%, Table 1) (secondary fraction) was recovered in the first raw supernatant (14).
  • attempts to recover MFGM with sodium chloride buffer and sodium citrate were not so successful resulting in either not effective release of MFGM from casein or with only small quantities of free MFGM.
  • the inventors have now found that successful release of the MFGM from the casein is possible when the raw precipitant (12) is treated with a phosphate buffer, whereby a suspension (16) is formed (at times referred to as the "buffer treated suspension").
  • the suspension with the buffer solution (“buffer treated suspension”) is then subjected to a second separation stage comprising one or more separation steps or to any other technique that provides an MFGM supernatant (20, the "second supernatant") and a second precipitate (18).
  • the second supernatant (20) is rich with free MFGM while the second precipitant (18) contains most of the casein and only minor amounts of MFGM.
  • the second supernatant (20) is then, preferably subjected to a concentration stage to provide a MFGM main fraction (22).
  • the second supernatant is subject to at least CFC to obtain the main MFGM fraction.
  • the raw supernatant (14) also contains whey and MFGM, although lower amounts of MFGM as compared to the amount of MFGM recovered from the raw precipitant. This raw supernatant (14) may also be subjected to one or more separation stages to obtain a secondary MFGM fraction (24).
  • the MFGM main fraction (22) and the MFGM secondary fraction (24) may be combined to constitute a combined MFGM fraction (26).
  • the main MFGM fraction comprise about 80% of MFGM out of the combined MFGM fraction, and only between 1% - 2% of the free MFGM was found in the secondary MFGM fraction.
  • the main MFGM fraction (22), the secondary MFGM fraction (24) and the combined MFGM fraction (26) may be further processed, together or separately, to be in a form suitable for storage. Such processing may involve, without being limited thereto, freezing, freeze-drying and spray drying.
  • casein may also be recovered from BM. Accordingly, and with further reference to Figure 1, the second precipitate (18) is processed to obtain casein (28). The casein processing may involve, for instance, washing.
  • the present disclosure provides a method for recovery of MFGM from protein-skim milk or any protein-skim product therefrom (e.g. cream, protein skim buttermilk, etc.) as the starting material.
  • protein-skim milk or any protein-skim product therefrom e.g. cream, protein skim buttermilk, etc.
  • raw milk or a product therefrom is washed at least once with water whereby protein content is removed and protein skim milk is obtained (i.e. milk that is low in protein content).
  • the protein skim milk is then subjected to at least one CFC whereby MFGM precipitates.
  • This MFGM is free of casein.
  • This method is especially suitable for large scale recovery of MFGM from water-washed cream.
  • the present disclosure provides a method for large scale recovery of milk fat globule membrane (MFGM) from protein skim milk product, the method comprises subjecting the protein skim milk product to at least one CFC to obtain a precipitant comprising MFGM.
  • MFGM milk fat globule membrane
  • the term "protein-skim milk product” encompass milk or any product therefrom which was subjected to at least one washing with water. Without being bound by theory, it is believed that washing of raw milk or milk cream etc. at least once with water results in the removal of large portions of milk proteins, including casein, from the washed product thus allowing precipitation of free (non casein bound) MFGM.
  • the protein skim milk product is subjected to CFC at a centrifugal force of at least 50,000gx at a flow rate of 100-200ml/min.
  • the recovered MFGM obtained by the techniques disclosed herein may be used in variety of applications.
  • MFGM may be used in a nutraceutical composition.
  • dietary composition used herein to denote any composition comprising a substance that is a food, or part of a food. In some embodiments, both dietary supplements and functional foods are considered nutraceuticals.
  • MFGM may be used in a pharmaceutical composition.
  • Such compositions are suitable for oral, rectal, nasal, topical (including transdermal, buccal and sublingual), vaginal or parenteral (including subcutaneous, intramuscular, intravenous, intra-adipose tissue and intradermal) administration or administration via an implant.
  • the MFGM is suitable for use as a dietary supplement, nutraceutical food and/or as a drug additive.
  • the MFGM of the invention is for use in other health care applications as known in the art.
  • BM Buttermilk
  • Tel Yosef factory a division of Tnuva (Afula, Israel).
  • MFGM was recovered from BM according to the procedure steps illustrated in Figure 2.
  • BM was diluted with water (at a 1 : 1 ratio) and treated to have a pH of 4.6 by an addition of diluted HC1.
  • the acidic BM was maintained at this pH of 4.6 at 37°C for 30 minutes until a first precipitate was obtained. This first precipitate was found to contain casein.
  • the first precipitate was allowed to cool to 2°C-4°C in a refrigerated thermostat/chamber. Once cooled, the acidic cooled BM (comprising the precipitate) was centrifuged at 2,000-3, OOOxg or CFC (for large scale) with a rotor speed of 50,000xg at 100-200 ml/min and 2°C-12°C to obtain a first supernatant (raw supernatant) (14 in Figure 1) containing whey and minor portion of MFGM and a pellet containing casein (the casein containing pellet corresponds to the first precipitate (raw precipitant) (12 in Figure 1).
  • the inventors have suggested that the yield of MFGM is low as it is bound to casein in the precipitate.
  • the inventors After various attempts to separate between MFGM and casein in the casein pellet (first raw precipitate), the inventors have found that suspending the pellet (raw precipitant) in a sodium phosphate solution (0.05-0.1 M at pH 7.2-7.8) for 20-30 minutes, and subjecting the suspension to centrifugation using CFC rotor at 2000-3000xg speed at 100-200 ml/min at 2-8°C for 20 minutes, provided a second precipitate and a second supernatant (18 and 20 in Figure 1 respectively).
  • the second pellet containing casein (corresponds to (18) in Figure 1) is removed and the supernatant (second supernatant) (20 in Figure 1) was centrifuged using a CFC rotor at 32,000-50,000xg speed with a flow rate 100-200 ml/min at 2-8°C for 1 hour. The supernatant is removed and the pellet containing MFGM was suspended in water and freeze dried to obtain main fraction of MFGM ⁇ "MFGM main fraction") (22 in Figure 1).
  • the first and the second MFGM faction corresponding to MFGM main fraction and MFGM secondary fraction, obtained in this step were then combined to the combined MFGM fraction ((26) in Figure 1) and the combined MFGM fractions were then subjected to freeze drying to obtain lyophilized MFGM.
  • Figure 3 shows the levels of proteins, which are characteristic to MFGM.
  • Lanes 1 and 2 correspond to the fraction before the addition of buffer, namely the fraction comprising low amount of MFGM, minor fraction, and lanes 3 and 4 correspond to the fraction after the addition of sodium phosphate, namely the fraction comprising the major fraction of MFGM.
  • the level of butyrophilin (BTN) also increases after this treatment.
  • fatty acid binding protein (FABP)
  • MFGM fatty acid binding protein
  • Table 1 shows that the level of MFGM before the suspension in phosphate buffer, namely in the first supernatant (raw supernatant) is considerably low (1.9mg in 100ml BM).
  • the degree of MFGM release depends on the selection of appropriate conditions including buffer and pH.
  • MFGM The release of MFGM was shown to be pH depend with hardly no MFGM released at pH values of 4.6-6, and showing an increase with increased pH values.
  • Casein is present in milk and buttermilk as micelles which are colloidal particles formed by casein aggregates wrapped up in soluble ⁇ -casein molecules.
  • Calcium present in casein micelle, may form a complex between MFGM and casein micelle through its binding to phospho-casein and phospholipids of MFGM.
  • MFGM - casein micelle In the presence of sodium phosphate buffer the assembly of MFGM - casein micelle can dissociate into its components, especially at pH between 7 and 8.
  • Combined bovine raw milk including a mixture of milk from different farms, was obtained from Tnuva, Rehovot, Israel and was separated at a temperature of 40°C-50°C into cream (fat) and skim milk by a standard milk separator and the cream was washed with water so as to allow increase in fat content in the cream (to up to 64%) and to wash out proteins such as whey proteins from the cream.
  • the cream fat may be frozen -70°C and before use thawed.
  • the cream fat was melted, diluted with water in a ratio 1 : 1 and subjected to churning (destabilization) performed in a large Stefan blender at 2,000-3,000 rpm and at room temperature (around 25°C) for 20-30 min, to separate between buttermilk and butter by filtration.
  • the buttermilk obtained from churning of water washed cream (30-40% fat) and filtration is different than the industrial buttermilk described in Example 1 provided above, since it contains low amounts of protein such as casein, whey proteins and of calcium.
  • the butter was collected by filtration through three layers of gauze, suspended and melted with an equal volume of water (1 :1 ratio) at 48°C and then separated into butter and whey, by a standard milk separator.
  • the whey was combined with the buttermilk, obtained after churning of a cream, and 10 L of combined low protein content buttermilk was processed by CFC using a CFC rotor of Sorval (USA) centrifuge at 50,000xg at 4-12°C and at a flow rate of 100 - 200 ml/min, for about 1 or 2 hours to obtain a brown colored pellet (15g).
  • the supernatant containing the whey was removed and the pellet was re-suspended in distilled water and freeze dried.

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Abstract

La présente invention concerne un procédé de récupération d'une membrane de globule gras du lait provenant de babeurre, comprenant le traitement du babeurre avec un tampon de phosphate. L'invention concerne également un procédé de récupération d'une membrane de globule gras provenant de lait écrémé de protéine, comprenant l'application d'une centrifugation de flux continu.
PCT/IL2013/050334 2012-04-18 2013-04-18 Procédé de récupération de membrane de globule gras du lait WO2013157004A1 (fr)

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JP7350476B2 (ja) 2018-10-29 2023-09-26 株式会社Adeka 乳由来リン脂質含有組成物

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