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Methodologies to Vary Milk Fat Globule Size

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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

Apart from the basic role of milk fat in delivering energy in the form of fat globules to the suckling calf, there has been an increasing interest in the significance and potential industrial usefulness of different MFG size fractions. On theoretical grounds, it seems reasonable to suggest that significant variations in MFG size might have implications for the processability, physical functionality and nutritional properties of some fat-based dairy foods and ingredients (Argov et al. 2008). Three main approaches have been used in attempting to manipulate MFG size distribution. These are (1) herd management strategies (selection and breeding, modification of cow diet, milking at different stages of lactation, milking frequency); (2) fractionation (gravity- and density-based sedimentation and microfiltration); and (3) shear processing (high pressure homogenisation, microfluidisation and ultrasonication). The scope of these various strategies is summarised in Fig. 4.1.

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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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Truong, T., Palmer, M., Bansal, N., Bhandari, B. (2016). Methodologies to Vary Milk Fat Globule Size. 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_4

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