The crystallization behavior of milk fat is complex, owing, in large part, to its complicated composition. By manipulating composition and crystallization conditions, milk fat and dairy products with unique structures and mechanical properties can be designed. Understanding the relationships between composition, crystallization, structure, rheology and texture is a powerful tool in this regard. © 2006 Springer Science+Business Media, Inc.
CITATION STYLE
Wright, A. J., & Marangoni, A. G. (2009). Crystallization and rheological properties of milk fat. In Advanced Dairy Chemistry (Vol. 2, pp. 245–291). Springer US. https://doi.org/10.1007/0-387-28813-9_7
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