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Effect of Milk Fat Globule Size on Physical Properties of Milk

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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

Within the wide size range of MFG, the smallest globules are approximately 100-fold smaller in diameter compared to the largest ones. For the same bulk volume of fat, milk, with smaller MFG will have a higher total number of MFG. Within these milks, the smaller MFG will tend to have greater surface curvature, and a larger surface area/volume ratio, compared to larger MFG. These differences can give rise to marked differences in the physical properties of MFG size-differentiated milk and milk fat as summarised in Fig. 6.1.

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Authors and Affiliations

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

    Tuyen Truong, Nidhi Bansal & Bhesh Bhandari

  2. ARC Dairy Innovation Hub, Dairy Innovation Australia Ltd., Werribee, VIC, Australia

    Martin Palmer

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  1. Tuyen Truong
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  3. Nidhi Bansal
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  4. Bhesh Bhandari
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Truong, T., Palmer, M., Bansal, N., Bhandari, B. (2016). Effect of Milk Fat Globule Size on Physical Properties of Milk. In: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-23877-7_6

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