Toisinsyöjä kirjoitti:
During the processing of marketed milk, homogenization reduces fat droplet size and alters interface composition by adsorption of casein micelles mainly, and whey proteins.
Että ei vaikuta ainoastaan rasvapalleroiden kokoon vaan myös proteiineihin?!
Ei toi homonoitu maito välttämättä ole kun hyvinkin epäterveellistä.
mua on kiehtonut nanoteknologia tuleminen meijeri teknologiaan, esim nano veden lisäämistä voihin ei ilmeisesti voi kotikonstein havaita ja se sitten imeytyisi ihan minne vaan suoliston läpi kantaen mukanaan kaiken mailman basiliskoja.
Mitä nopeasti katoin alla niin se ei olisi niinkään mini palleroiden imeytymistä vaan muuttuneen rakenteen aiheuttamat ongelmat, just to caseini niinkun toit esiin ja sitten hapettuminen ja pilaantuminen, joidenkin osien melkein totaalinen imeytymättömyys ja rasva ketjujen muutokset, onkohan vähän niinkun kovetettua kasvis rasvaa tuon käsittelyn jälkeen.
Onneksi lopetin kaikki maitotuotteet just paitsi voin ja siinäkin vaihdoin suolattomaan, on kuulemma tehty paremmasta, vähemmän käsitellystä kermasta kun suolallinen, ettei menis pilalle ja silleen ,jotain luin.
Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules
Despite the 25-fold larger available surface, milk TAG from homogenized milk are only 2-fold better hydrolyzed compared to native milk fat globules, as a possible result of a less favourable interface covered by milk proteins.
http://www.sciencedirect.com/science/ar ... 5X12000471Global lipid digestion based on plasma triacylglycerol enrichment and relative enrichments in some fatty acids was decreased with small homogenized milk fat droplets compared to unemulsified milk fat.
http://link.springer.com/article/10.100 ... 006-0588-9Toi olis ja hyvää luka
Lipolysis in dairy products: A review
https://www.researchgate.net/publicatio ... s_A_reviewtoi caseiini ei ole vissiin ainoa ongelma
Effect of Homogenization Temperature and Pressure on
Lipoprotein Lipase Activity and Free Fatty Acids
Accumulation in Milk
http://dx.doi.org/10.4236/fns.2013.48A013Homogenization of milk reduces
the average milk fat globule (MFG) diameter to < 1 µm
which results in a 5 - 10 fold increase in surface area.
The new surface layer is covered by proteins with caseins
as a dominant (~93%) [1]. The original membrane mate-
rial is still present. Recently, confocal laser scanning mi-
croscopy analysis of homogenized cream indicated that
the phospholipids were organized in a similar way as on
native MFG even though much more protein surround-
ed the surface [2].
The new membrane formed after homogenization is
not strong enough to protect the triglycerides in the core
of the globules from lipolysis which
development of rancid off-flavours. <----- jos joku maistuu härskille neein se sitä vissiin on
Sitten
Homogenization also results in a severe attraction of
casein to the milk fat globules. LPL is inactivated or re-
duced to almost zero activity by HTST heat treatment of
72˚C for 15 s [5]. The products of the hydrolysis of the
triglycerides, the free fatty acids (FFA), inhibit the LPL
enzyme presumably due to FFA binding to the active
sites of LPL.
LPL preferentially hydrolyses fatty acids in position
sn-1 and sn-3. The fatty acids placed with high frequen-
cies on positions sn-1 and sn-3 are C4, C6, C18 and
C18:1 [6]. In accordance with this, it has been demon-
strated that C4, C6 and C18:1 were the most frequent
FFA in a mixture of raw and pasteurized milk stored at
4˚C [7]. It is mainly the fatty acids with chain length
from 4 to 12 that contribute to the rancid flavor, for ex-
ample Duncan & Christen [8] reported that the flavor
threshold in milk for added C4 is 0.20 µM compared to
0.55 µM for C18:1.
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