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Showing 1 to 2 of 2 for “"Dairy emulsions"”.
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The competitive adsorption of surfactants in model dairy emulsions : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand
… factor effecting the properties and stability of dairy products. The formation of new surface area and the adsorption of emulsifiers in the homogenizer influences the final particle size distribution. In addition, this provides insight on what surfactants may be present on the oil droplet surface. …
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The formulation, testing and stability of 16% fat cream liqueurs
… of caseinate used to stabilise non-alcoholic emulsions, while the presence of alcohol in emulsions was important in preventing clustering of globules. The response to added trisodium citrate varied. In many cases, addition of the recommended level (0.18%) did not prevent gelation. Addition of …