Fractions of native milkfat globules with selected sizes (average diameter from 1 to 7 祄) can be separated by microfiltration of raw whole milk using a new patented process. Properties of different native fat-globule populations were thus characterized. The small native fat globules (SFG) naturally present in milk (from submicronic to 3 祄) contain more medium-chain fatty acids and less stearic acid than large fat globules (LFG, >5 祄). The crystallization temperature of fat globules and the thickness of triglyceride crystalline subunits increase with fat-globule diameter. Using these selected fractions of fat globules in milk products, new functional properties are observed: cheeses with SFG contain more water and have a more melting texture; butter made from LFG is more yellow and has a more unctuous texture. New applications are still to be developed to take advantage of the properties of each globule-size class.
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