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Crystallization and Rheological Properties of Milk Fat

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Advanced Dairy Chemistry Volume 2 Lipids

7.6. Conclusion

The crystallization behavior of milk fat is complex, owing, in large part, to its complicated composition. By manipulating composition and crystallization conditions, milk fat and dairy products with unique structures and mechanical properties can be designed. Understanding the relationships between composition, crystallization, structure, rheology and texture is a powerful tool in this regard.

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  1. Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada, N1G 2W1

    A. J. Wright

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    A. G. Marangoni

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Wright, A.J., Marangoni, A.G. (2006). Crystallization and Rheological Properties of Milk Fat. 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_7

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