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Composition and Structure of Fat Globule Surface Layers in Recombined Milk

✍ Scribed by RANJAN SHARMA; HARJINDER SINGH; MICHAEL W. TAYLOR

Book ID
108821098
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
303 KB
Volume
61
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

The Composition of the Milk Fat Globule
The Composition of the Milk Fat Globule Surface Alters the Structural Characteristics of the Coagulum
✍ C. Lopez; E. Dufour πŸ“‚ Article πŸ“… 2001 πŸ› Elsevier Science 🌐 English βš– 201 KB

The effects of the composition of a fat globule surface in reconstituted milks on the properties of rennet-induced coagulums were studied by rheological measurements and by front-face fluorescence spectroscopy in combination with a multivariate statistical method to investigate, at a molecular level