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000752910 019__ $$a932388434
000752910 020__ $$a9783319238777$$q(electronic book)
000752910 020__ $$a3319238779$$q(electronic book)
000752910 020__ $$z9783319238760
000752910 0247_ $$a10.1007/978-3-319-23877-7$$2doi
000752910 035__ $$aSP(OCoLC)ocn932198359
000752910 035__ $$aSP(OCoLC)932198359$$z(OCoLC)932388434
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000752910 049__ $$aISEA
000752910 050_4 $$aSF239
000752910 08204 $$a637$$223
000752910 1001_ $$aTruong, Tuyen,$$eauthor.
000752910 24510 $$aEffect of milk fat globule size on the physical functionality of dairy products$$h[electronic resource] /$$cTuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari.
000752910 264_1 $$aCham :$$bSpringer,$$c[2016]
000752910 264_4 $$c©2016
000752910 300__ $$a1 online resource.
000752910 336__ $$atext$$btxt$$2rdacontent
000752910 337__ $$acomputer$$bc$$2rdamedia
000752910 338__ $$aonline resource$$bcr$$2rdacarrier
000752910 4901_ $$aSpringer briefs in food, health and nutrition
000752910 504__ $$aIncludes bibliographical references.
000752910 506__ $$aAccess limited to authorized users.
000752910 520__ $$aEffect 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.
000752910 588__ $$aOnline resource; title from PDF title page (viewed December 16, 2015).
000752910 650_0 $$aDairy products in human nutrition.
000752910 650_0 $$aFunctional foods.
000752910 650_0 $$aDairy processing.
000752910 7001_ $$aPalmer, Martin,$$eauthor.
000752910 7001_ $$aBansal, Nidhi,$$eauthor.
000752910 7001_ $$aBhandari, Bhesh,$$eauthor.
000752910 77608 $$iPrint version:$$z9783319238760
000752910 830_0 $$aSpringerBriefs in food, health, and nutrition.
000752910 852__ $$bebk
000752910 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-23877-7$$zOnline Access$$91397441.1
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000752910 980__ $$aEBOOK
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000752910 982__ $$aEbook
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