@article{752910,
      recid = {752910},
      author = {Truong, Tuyen, and Palmer, Martin, and Bansal, Nidhi, and  Bhandari, Bhesh,},
      title = {Effect of milk fat globule size on the physical  functionality of dairy products [electronic resource] /},
      pages = {1 online resource.},
      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. 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.},
      url = {http://library.usi.edu/record/752910},
      doi = {https://doi.org/10.1007/978-3-319-23877-7},
}