This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.
Dr. Tuyen Truong is a postdoctoral research fellow in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Australia.
Dr. martin Palmer is a research manager at Dairy Innovation Australia Ltd. in Werribee, Australia.
Dr. Nidhi Bansal is a lecturer in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Sustralia.
Professor Bhesh Bhandari is a professor in the School of Agricultural and Food Sciences at The University of Queensland in St. Lucia, Australia.