Some Case Studies. Milk Fat Crystallization Structure and Rheological Properties

Some Case Studies. Milk Fat Crystallization Structure and Rheological Properties 

Texture is an important parameter in determining the consumer s acceptance of dairy-based foods. Therefore, formulating and processing products with desirable attributes is key. Establishing relationships between milk fat composition, crystallization behavior, microstructure, and mechanical properties is therefore important. The following case studies will demonstrate how such links can be explored and the benefits of taking a holistic approach to understanding the behavior and properties of milk fat. 

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