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Physical Chemistry of Milk Fat Globules

  • Walstra P
Springer Netherlands, (1983), 119-158
DOI: 10.1007/978-94-010-9231-9_4
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Abstract

The physical and colloidal properties of milk fat globules depend on their size, surface layer (membrane), and presence and orientation of fat crystals; and on external conditions such as agitation and incorporation of air. Stability of the globules to creaming,...

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Walstra, P. (1983). Physical Chemistry of Milk Fat Globules. In Developments in Dairy Chemistry—2 (pp. 119–158). Springer Netherlands. https://doi.org/10.1007/978-94-010-9231-9_4

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