The Fat-Globule Membrane of Milk: Alkaline Phosphatase and Xanthine Oxidase in Skimmilk and Cream

Abstract

The fat-globule lipoprotein membrane of milk has been prepared from cream by washing and churning. Physical and chemical properties of this fraction have been correlated with xanthine oxidase and alkaline phosphatase activities. The membrane fraction has been compared with a related fraction obtained from skimmilk in behavior in the ultracentrifuge, in filtrability, chemical composition, and enzyme content. © 1956, American Dairy Science Association. All rights reserved.