Characteristics of Protein Fractions Isolated from the Fat/Plasma Interface of Homogenized Milk

The technique employed to isolate the proteins of the fat-globule membrane of homogenized milk was based on a procedure described by Herald and Brunner (4) for isolating the membrane proteins of nonhomogenized milk. Since homogenization results in the alteration of the components constituting the fat/plasmtl interface in milk, their methods were modified and extended to include a fractionation for milk proteins other than the normal membrane-proteins.