An overview is given of the functional properties of 2 major components of milk (casein micelles and fat globules) and of their interaction with the water and solids components. The properties of the protein component offer potential for manufacture of non-conventional dairy products, exemplified by low-fat butter from freeze-dried whey protein concentrate, and soybean oil-in-water emulsion prepared with added milk fat globule membrane.

I componenti del latte nei prodotti della tradizione ed in formulazioni alimentari di nuova concezione

INNOCENTE, Nadia;
1999

Abstract

An overview is given of the functional properties of 2 major components of milk (casein micelles and fat globules) and of their interaction with the water and solids components. The properties of the protein component offer potential for manufacture of non-conventional dairy products, exemplified by low-fat butter from freeze-dried whey protein concentrate, and soybean oil-in-water emulsion prepared with added milk fat globule membrane.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/675078
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