EAN: 9783319238760

SPRINGERBRIEFS IN FOOD HEALTH AND NUTRITION E...

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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