LEADER 03753nam 22006495 450 001 9910254044003321 005 20200629134636.0 010 $a3-319-23877-9 024 7 $a10.1007/978-3-319-23877-7 035 $a(CKB)3710000000532696 035 $a(EBL)4189325 035 $a(SSID)ssj0001596989 035 $a(PQKBManifestationID)16298230 035 $a(PQKBTitleCode)TC0001596989 035 $a(PQKBWorkID)14885900 035 $a(PQKB)10572527 035 $a(DE-He213)978-3-319-23877-7 035 $a(MiAaPQ)EBC4189325 035 $a(PPN)190883154 035 $a(EXLCZ)993710000000532696 100 $a20151211d2016 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aEffect of Milk Fat Globule Size on the Physical Functionality of Dairy Products /$fby Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari 205 $a1st ed. 2016. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016. 215 $a1 online resource (75 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a3-319-23876-0 320 $aIncludes bibliographical references at the end of each chapters. 327 $aChapter 8: Conclusions 330 $aEffect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aOrganic chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 615 0$aFood?Biotechnology. 615 0$aOrganic chemistry. 615 14$aFood Science. 615 24$aOrganic Chemistry. 676 $a613.26 700 $aTruong$b Tuyen$4aut$4http://id.loc.gov/vocabulary/relators/aut$01059894 702 $aPalmer$b Martin$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBansal$b Nidhi$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBhandari$b Bhesh$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254044003321 996 $aEffect of Milk Fat Globule Size on the Physical Functionality of Dairy Products$92509387 997 $aUNINA