Published April 1967. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published March 1969. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published August 1959. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Increasing interest has been shown in the irradiation sterilization
and irradiation pasteurization of foods, but problems of off-flavors
and odors are still unsolved, especially in the case of dairy products.
From the flavor chemistry point of view, milk lipids are very highly
susceptible to irradiation effects. Therefore, this investigation was...
The milk fat globule membrane, a major component in buttermilk, contains many complex lipids known to be involved in a variety of biological processes. Phospholipids, including sphingolipids, exhibit antioxidative, anticarcinogenic, and antiatherogenic properties and have essential roles in numerous cell functions. Filtration coupled with supercritical fluid extraction (SFE) may provide...