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Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products

  • Ho T
  • Bhandari B
  • Bansal N
Springer International Publishing, (2020), 583-606
DOI: 10.1007/978-3-030-41661-4_24
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Abstract

In dairy industry, foaming of milk can be undesirable in many processes (e.g. bottle filling, milk transportation in the pipe systems or reconstitution of milk powders) or desirable for many products (e.g. cappuccino-style drinks, milkshake, ice cream or whipped...

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Ho, T. M., Bhandari, B., & Bansal, N. (2020). Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products. In Dairy Fat Products and Functionality (pp. 583–606). Springer International Publishing. https://doi.org/10.1007/978-3-030-41661-4_24

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