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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

  • Tuyen Truong
  • Martin Palmer
  • Nidhi Bansal
  • Bhesh Bhandari

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 1-3
  3. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 5-9
  4. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 11-14
  5. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 15-30
  6. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 31-34
  7. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 35-45
  8. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 47-67
  9. Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
    Pages 69-70

About this book

Introduction

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.

Keywords

Dairy fats Dairy products functionality Fractionation techniques Herd management strategies Milk fat globules Milk lipids

Authors and affiliations

  • Tuyen Truong
    • 1
  • Martin Palmer
    • 2
  • Nidhi Bansal
    • 3
  • Bhesh Bhandari
    • 4
  1. 1.ARC Dairy Innovation HubUniversity of QueenslandSt. LuciaAustralia
  2. 2.ARC Dairy Innovation HubDairy Innovation Australia Ltd.WerribeeAustralia
  3. 3.ARC Dairy Innovation HubUniversity of QueenslandSt. LuciaAustralia
  4. 4.ARC Dairy Innovation HubThe University of QueenslandSt. LuciaAustralia

Bibliographic information

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