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Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	637
書名/作者:	Effect of milk fat globule size on the physical functionality of dairy products/ by Tuyen Truong ... [et al.].
其他作者:	Truong, Tuyen.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	viii, 72 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Dairy processing.
標題:	Chemistry.
標題:	Food Science.
標題:	Organic Chemistry.
標題:	Dairy products in human nutrition.
標題:	Functional foods.
ISBN:	9783319238777
ISBN:	9783319238760
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-23877-7

Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] /
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

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

488517
Dairy processing.

LC Class. No.: SF239

Dewey Class. No.: 637

Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] /
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