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Crystallization and Rheological Properties of Milk Fat

  • A. J. Wright
  • A. G. Marangoni

7.6. Conclusion

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.

Keywords

Rheological Property Conjugated Linoleic Acid Iodine Value High Melting TAGs Cone Penetrometry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, Inc. 2006

Authors and Affiliations

  • A. J. Wright
    • 1
  • A. G. Marangoni
    • 2
  1. 1.Department of Human Health and Nutritional SciencesUniversity of GuelphGuelphCanada
  2. 2.Department of Food ScienceUniversity of GuelphGuelphCanada

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