Chapter 4. Microstructure of Dairy Fat Products

  1. Adnan Tamime Dr
  1. S. Martini and
  2. A.G. Marangoni

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995921.ch4

Structure of Dairy Products

Structure of Dairy Products

How to Cite

Martini, S. and Marangoni, A.G. (2007) Microstructure of Dairy Fat Products, in Structure of Dairy Products (ed A. Tamime), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995921.ch4

Editor Information

  1. Dairy Science and Technology Consultant, Ayr, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 30 APR 2007

ISBN Information

Print ISBN: 9781405129756

Online ISBN: 9780470995921

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Keywords:

  • dairy fat products;
  • microstructure;
  • anhydrous milk fat (AMF);
  • whipped cream;
  • milk fat

Summary

This chapter contains sections titled:

  • Introduction

  • Microstructure of cream and butter

  • Milk fat

  • Microstructure

  • Rheology

  • Fat crystal networks and microstructure

  • Milk fat in emulsions

  • Conclusions