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Role of Differentiated-Size Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Products

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Dairy Fat Products and Functionality

Abstract

Milk fat globules (MFGs) size is known to be a pivotal functionality and processing factor in various fat-structured dairy products such as milks, butter, cheese, ice-cream, and yoghurt. The average size of milk fat globules (MFGs) is about 4 μm with a wide size distribution from 0.1 to 10 μm. This chapter discusses the importance of MFG size in processing of dairy-fat structured products with the view of potential applications to the production of innovative dairy ingredients and products. It provides a comprehensive overview of size-dependent variations in physical and chemical properties as well as methodologies to alter the size of both native and emulsified MFGs. Recent studies on utilisation of size-differentiated MFG in dairy-fat structured products is also highlighted.

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Acknowledgements

This research was supported under Australian Research Council’s Industrial Transformation Research Hub (ITRH) funding scheme (IH120100005). The ARC Dairy Innovation Hub is a collaboration between the University of Melbourne, the University of Queensland and Dairy Innovation Australia Ltd.

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Authors and Affiliations

  1. ARC Dairy Innovation Hub, The University of Queensland, St Lucia, QLD, Australia

    Tuyen Truong & Bhesh Bhandari

  2. School of Science, RMIT University, Melbourne, VIC, Australia

    Tuyen Truong

Authors
  1. Tuyen Truong
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  2. Bhesh Bhandari
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Correspondence to Bhesh Bhandari .

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Editors and Affiliations

  1. School of Science, College of Science Engineering and Health, RMIT University, Melbourne, VIC, Australia

    Tuyen Truong

  2. INRAE, French National Research Institute for Agriculture, Food & Environment, Research Unit BIA, Nantes, France

    Christelle Lopez

  3. ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Bhesh Bhandari

  4. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Sangeeta Prakash

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Truong, T., Bhandari, B. (2020). Role of Differentiated-Size Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Products. In: Truong, T., Lopez, C., Bhandari, B., Prakash, S. (eds) Dairy Fat Products and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-41661-4_14

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