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On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy
British Journal of Nutrition
Commercial milk is homogenized for the purpose of physical stability, thereby reducing fat droplet size and including caseins and some whey proteins at the droplet interface. This seems to result in a better digestibility than untreated milk. Various casein peptides and milk fat globule membrane (MFGM) proteins are reported to present either harmful (e.g. atherogenic) or beneficial bioactivity (e.g. hypotensive, anticarcinogenic and others). Homogenization might enhance either of these effects,doi:10.1017/s0007114507657900 pmid:17349070 fatcat:b6mtnudpk5blzj756f7erxlsdm