國立虎尾科技大學 |

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

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of milk fat globule size on the physical functionality of dairy products/ by Tuyen Truong ... [et al.].
other author:	Truong, Tuyen.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	viii, 72 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Dairy products in human nutrition. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-23877-7
ISBN:	9783319238777

Effect of milk fat globule size on the physical functionality of dairy products
Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] /by Tuyen Truong ... [et al.]. - Cham :Springer International Publishing :2016. - viii, 72 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

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.

ISBN: 9783319238777

Standard No.: 10.1007/978-3-319-23877-7doiSubjects--Topical Terms:

581852
Dairy products in human nutrition.

LC Class. No.: SF239

Dewey Class. No.: 637

Effect of milk fat globule size on the physical functionality of dairy products
LDR:02331nam a2200313 a 4500 001 861418
003 DE-He213
005 20160804092927.0
006 m d
007 cr nn 008maaau
008 170720s2016 gw s 0 eng d
020 $a 9783319238777 $q (electronic bk.)
020 $a 9783319238760 $q (paper)
024 7 $a 10.1007/978-3-319-23877-7 $2 doi
035 $a 978-3-319-23877-7
040 $a GP $c GP
041 0 $a eng
050 4 $a SF239
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 637 $2 23
090 $a SF239 $b .E27 2016
245 0 0 $a Effect of milk fat globule size on the physical functionality of dairy products $h [electronic resource] / $c by Tuyen Truong ... [et al.].
260 $a Cham : $c 2016. $b Springer International Publishing : $b Imprint: Springer,
300 $a viii, 72 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-571X
520 $a 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.
650 0 $a Dairy products in human nutrition. $3 581852
650 0 $a Functional foods. $3 557235
650 0 $a Dairy processing. $3 557464
650 1 4 $a Chemistry. $3 593913
650 2 4 $a Food Science. $3 673136
650 2 4 $a Organic Chemistry. $3 673440
700 1 $a Truong, Tuyen. $3 1103806
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in food, health, and nutrition. $3 884541
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-23877-7
950 $a Chemistry and Materials Science (Springer-11644)