Rheological properties of milk and

Influence of Fat Globules on Rheological Properties of Milk and Cream... 

Rheological properties of milk and cream are influenced by various processes (e.g., heat treatment, cooling or homogenization). McClements (1999) reported that the main factors that determine the rheological properties of emulsions can be divided into five groups ... 

Overall, it is apparent that, although fat globules are not the predominant milk constituent affecting the rheological properties of milk and cream, they still exhibit a considerable influence. 

Rosenberg, M. 2000. Applications for fractionated milk fat in modulating rheological properties of milk and whey composite gels. Aust. J. Dairy Technol. 55, 56-60. 

The rheological properties of milk fat and butter, and methods of measuring these properties, were reviewed by Wright et al, (2001b). 

The general principles of the measurement of rheological properties of milk fat and fat-based products are described in Section 22.4.9. The measurement of other product-specific functional properties, either ingredient properties or end use properties is described in the following. 

Lucey, J.A., Tamehana, M., Singh, H., and Munro, P.A. (2000). Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone. J. Dairy Sci. 67, 415 27. 

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