| Abstract
| - Viewed from its origin, composition, and physicochemical properties,milk fat-globule membrane(MFGM) appears to act as a good, natural emulsifier and should be alsoconsidered as a potentialstabilizing agent in the preparation of certain foods, e.g. creams andemulsions, infant formulas,and reduced-fat products. The present work was undertaken in anattempt to gain furtherinformation on the physicochemical properties of MFGM. Inparticular, the purpose of this studywas to determine surface properties of a soluble fraction of MFGM(SFMFGM) using a film balanceand to investigate the changes in the surface activity at differenttemperatures, which may occurduring milk cream ripening or during heat and mechanical treatments ofdairy products. The resultsshowed that film balance measurements at the air/water interfaceactually provided a useful methodfor the study of SFMFGM monolayers. It was deduced from thecompression isotherms that theSFMFGM films spread at the air/water interface presented a differentbehavior when thetemperature varied from 4 to 40 °C. Keywords: Milk fat-globule membrane; triglycerides; surface activity;surface pressure; monolayer
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