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Effect of milk fat globule size on t...

Truong, Tuyen.

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Effect of milk fat globule size on the physical functionality of dairy products

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effect of milk fat globule size on the physical functionality of dairy products/ by Tuyen Truong ... [et al.].
other author:	Truong, Tuyen.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	viii, 72 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Dairy products in human nutrition. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-23877-7
ISBN:	9783319238777$q(electronic bk.)

Effect of milk fat globule size on the physical functionality of dairy products
Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] /by Tuyen Truong ... [et al.]. - Cham :Springer International Publishing :2016. - viii, 72 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.

ISBN: 9783319238777$q(electronic bk.)

Standard No.: 10.1007/978-3-319-23877-7doiSubjects--Topical Terms:

915493
Dairy products in human nutrition.

LC Class. No.: SF239

Dewey Class. No.: 637

Effect of milk fat globule size on the physical functionality of dairy products
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260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a viii, 72 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-571X
520 $a Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.
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650 0 $a Functional foods. $3 827192
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