Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globul

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ing

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volu

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and t