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Advanced Dairy Chemistry Volume 2 Lipids pp 333–363Cite as

Chemistry and Technology of Butter and Milk Fat Spreads

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Keywords

  • Droplet Size
  • Emulsion Stability
  • Casein Micelle
  • Sodium Caseinate
  • Phase Inversion Temperature

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    M. K. Keogh

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Keogh, M.K. (2006). Chemistry and Technology of Butter and Milk Fat Spreads. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry Volume 2 Lipids. Springer, Boston, MA. https://doi.org/10.1007/0-387-28813-9_9

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