Cantitate/Preț
Produs

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products (SpringerBriefs in Food, Health, and Nutrition)

De (autor) , , ,
Notă GoodReads:
en Limba Engleză Carte Paperback – 18 Dec 2015
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.
Citește tot Restrânge

Din seria SpringerBriefs in Food, Health, and Nutrition

Preț: 26142 lei

Preț vechi: 33246 lei
-21%

Puncte Express: 392

Preț estimativ în valută:
5333 $ 4676£

Carte tipărită la comandă

Livrare economică 30 iulie-13 august
Livrare express 29 iunie-06 iulie pentru 11868 lei

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9783319238760
ISBN-10: 3319238760
Pagini: 72
Ilustrații: 3 schwarz-weiße und 8 farbige Abbildungen, 7 schwarz-weiße Tabellen, Bibliographie
Dimensiuni: 155 x 235 x 4 mm
Greutate: 0.15 kg
Ediția: 1st ed. 2016
Editura: Springer
Colecția Springer
Seria SpringerBriefs in Food, Health, and Nutrition

Locul publicării: Cham, Switzerland

Public țintă

Research

Cuprins



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.

































Notă biografică

Dr. Tuyen Truong is a postdoctoral research fellow in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Australia.
Dr. martin Palmer is a research manager at Dairy Innovation Australia Ltd. in Werribee, Australia.
Dr. Nidhi Bansal is a lecturer in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Sustralia.
Professor Bhesh Bhandari is a professor in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Australia.

Caracteristici

Provides a comprehensive overview of techniques used to vary milk fat globule size in a wide selection of dairy products, including herd management and fractionation
Studies the effects of mechanical sheer processing in reduction of emulsified milk fat globule size, including homogenization, microfluidisation and ultrasonication
Highlights the importance of milk fat globule size in the processing and functionality of fat-based dairy products such as milk, yogurt, ice cream, cheese and milk chocolate