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 /

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Bibliographic Details
Author / Creator:Truong, Tuyen, author.
Imprint:Cham : Springer, [2016]
©2016
Description:1 online resource (viii, 70 pages) : illustrations
Language:English
Series:Springer briefs in food, health and nutrition
SpringerBriefs in food, health, and nutrition.
Subject:
Dairy products in human nutrition.
Functional foods.
Dairy processing.
Dairy processing.
Dairy products in human nutrition.
Functional foods.
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/11251177
Hidden Bibliographic Details
Other authors / contributors:Palmer, Martin, author.
Bansal, Nidhi, author.
Bhandari, Bhesh, author.
ISBN:9783319238777
3319238779
3319238760
9783319238760
9783319238760
Digital file characteristics:text file
PDF
Notes:Includes bibliographical references.
English.
Online resource; title from PDF title page (EBSCO, viewed December 16, 2015).
Summary: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.
Other form:Print version: Truong, Tuyen. Effect of milk fat globule size on the physical functionality of dairy products. Cham : Springer, [2016] 3319238760
Standard no.:10.1007/978-3-319-23877-7
Table of Contents:
  • Abstract; Contents; Chapter 1: Introduction; References; Chapter 2: An Overview of Milk Fat Globules; 2.1 Secretion Pathway to Create Different Milk Fat Globule Sizes: Small, Intermediate and Large; 2.2 Primary Components of Milk Lipids; References; Chapter 3: Techniques to Measure Milk Fat Globule size; 3.1 Microscopy; 3.2 Electrical Sensing Zone Methods (Coulter Counting); 3.3 Light Scattering Techniques; 3.4 Scanning Flow Cytometry; References; Chapter 4: Methodologies to Vary Milk Fat Globule Size; 4.1 Herd Management; 4.1.1 Breeding; 4.1.2 Dietary Supplementation
  • 4.1.3 Lactation Stage and Milking4.2 Size Fractionation Without Shear; 4.2.1 Gravity Separation; 4.2.2 Ultrasonic-Assisted Separation; 4.2.3 Centrifugation; 4.2.4 Microfiltration; 4.3 Mechanical Shear to Reduce Fat Globule Size; 4.3.1 Homogenisation/High Pressure Homogenisation; 4.3.2 Microfluidisation; 4.3.3 Ultrasonication; 4.4 Effect of Homogenisation on Microstructure of Milk Fat Globules; References; Chapter 5: Size-Dependent Variations in Fatty Acid Composition and Lipid Content of Native Milk Fat Globules; 5.1 Total Fatty Acids; 5.2 Individual Fatty Acids; 5.2.1 Short-Chain FAs
  • 5.2.2 Medium-Chain FAs5.2.3 Long-Chain FAs; 5.2.4 Unsaturated FAs; 5.3 Conjugated Linoleic Acids (CLA); 5.4 Polar Lipids; References; Chapter 6: Effect of Milk Fat Globule Size on Physical Properties of Milk; 6.1 Physical Stability; 6.2 Viscosity; 6.3 Crystallisation and structural properties; 6.4 Optical Properties; 6.5 Electrical Conductivity; References; Chapter 7: Effect of Milk Fat Globule Size on Functionalities and Sensory Qualities of Dairy Products; 7.1 Milk; 7.1.1 Heat Stability; 7.1.2 Foaming; 7.1.3 Gelation; 7.1.3.1 Rennet Gelation; 7.1.3.2 Acid Gelation; 7.1.4 Sensory Properties
  • 7.2 Cheese7.2.1 Cheese Made from Native Milk Fat Globules; 7.2.1.1 Water Binding and Enzyme Activity; 7.2.1.2 Mechanical Strength, Rheology and Sensory Properties; 7.2.2 Cheese Made from Homogenised Milk Fat Globules; 7.2.2.1 Oil Leakage and Syneresis; 7.2.2.2 Firmness of Cheeses; 7.2.2.3 Thermo-Physical Properties; 7.3 Yoghurt; 7.3.1 Water Retention and Associated Gel Strength and Syneresis; 7.3.2 Texture and Firmness; 7.4 Aerated Dairy Systems; 7.4.1 Ice-Cream; 7.4.2 Whipped Cream and Whippable Dairy Emulsions; 7.5 Butter; 7.5.1 Churning; 7.5.2 Firmness, Texture and Mouth-Feel; References

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