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

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Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
ISBN-13
9783319238760
Book Title
Effect of Milk Fat Globule Size on the Physical Functionality of
ISBN
9783319238760
Subject Area
Technology & Engineering, Science, Medical
Publication Name
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Item Length
9.3 in
Publisher
Springer International Publishing A&G
Subject
Food Science, Biochemistry, Chemistry / Organic
Publication Year
2015
Series
Springerbriefs in Food, Health, and Nutrition Ser.
Type
Textbook
Format
Trade Paperback
Language
English
Author
Tuyen Truong, Bhesh Bhandari, Martin Palmer, Nidhi Bansal
Item Width
6.1 in
Item Weight
47.9 Oz
Number of Pages
VIII, 72 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
Springer International Publishing A&G
ISBN-10
3319238760
ISBN-13
9783319238760
eBay Product ID (ePID)
215977684

Product Key Features

Author
Tuyen Truong, Bhesh Bhandari, Martin Palmer, Nidhi Bansal
Publication Name
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Format
Trade Paperback
Language
English
Subject
Food Science, Biochemistry, Chemistry / Organic
Publication Year
2015
Series
Springerbriefs in Food, Health, and Nutrition Ser.
Type
Textbook
Subject Area
Technology & Engineering, Science, Medical
Number of Pages
VIII, 72 Pages

Dimensions

Item Length
9.3 in
Item Width
6.1 in
Item Weight
47.9 Oz

Additional Product Features

Intended Audience
Scholarly & Professional
Number of Volumes
1 Vol.
Lc Classification Number
Tx341-641
Table of Content
INTRODUCTION- AN OVERVIEW OF MILK FAT GLOBULES- TECHNIQUES TO MEASURE MILK FAT GLOBULE SIZE- METHODOLOGIES TO VARY MILK FAT GLOBULE SIZE- SIZE-DEPENDENT VARIATIONS IN FATTY ACID COMPOSITION AND LIPID- SIZE-DEPENDENT VARIATIONS IN FATTY ACID COMPOSITION AND LIPID- CONTENT OF NATIVE MILK FAT GLOBULES- EFFECT OF MILK FAT GLOBULE SIZE ON PHYSICAL PROPERTIES OF MILK- EFFECT OF MILK FAT GLOBULE SIZE ON FUNCTIONALITIES AND SENSORY QUALITIES OF DAIRY PRODUCTS- CONCLUSIONS.
Copyright Date
2016
Dewey Decimal
637.1
Dewey Edition
23
Illustrated
Yes

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