Authors:
- Provides a comprehensive overview of techniques used to vary milk fat globule size in a wide selection of dairy products, including herd management and fractionation
- Studies the effects of mechanical sheer processing in reduction of emulsified milk fat globule size, including homogenization, microfluidisation and ultrasonication
- Highlights the importance of milk fat globule size in the processing and functionality of fat-based dairy products such as milk, yogurt, ice cream, cheese and milk chocolate
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (8 chapters)
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Front Matter
About this book
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.
Authors and Affiliations
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ARC Dairy Innovation Hub, University of Queensland, St. Lucia, Australia
Tuyen Truong, Nidhi Bansal
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ARC Dairy Innovation Hub, Dairy Innovation Australia Ltd., Werribee, Australia
Martin Palmer
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ARC Dairy Innovation Hub, The University of Queensland, St. Lucia, Australia
Bhesh Bhandari
About the authors
Dr. Tuyen Truong is a postdoctoral research fellow in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Australia.
Dr. martin Palmer is a research manager at Dairy Innovation Australia Ltd. in Werribee, Australia.
Dr. Nidhi Bansal is a lecturer in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Sustralia.
Professor Bhesh Bhandari is a professor in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Australia.
Bibliographic Information
Book Title: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Authors: Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-23877-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2016
Softcover ISBN: 978-3-319-23876-0Published: 18 December 2015
eBook ISBN: 978-3-319-23877-7Published: 11 December 2015
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: VIII, 72
Number of Illustrations: 3 b/w illustrations, 8 illustrations in colour
Topics: Food Science, Organic Chemistry