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Effect of milk fat globule size on the physical functionality of dairy products

Author: Tuyen Truong; Martin Palmer; Nidhi Bansal; Bhesh Bhandari
Publisher: Cham : Springer, [2016] ©2016
Series: SpringerBriefs in food, health, and nutrition.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Truong, Tuyen.
Effect of milk fat globule size on the physical functionality of dairy products.
Cham : Springer, [2016]
(OCoLC)915120094
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Tuyen Truong; Martin Palmer; Nidhi Bansal; Bhesh Bhandari
ISBN: 9783319238777 3319238779 3319238760 9783319238760
OCLC Number: 932198359
Description: 1 online resource (viii, 70 pages) ; illustrations
Contents: 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.
Series Title: SpringerBriefs in food, health, and nutrition.
Responsibility: Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari.

Abstract:

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.

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