Modification of Milk Fat Globule Membrane Composition by Selective Adsorption and Its Effect in Functionality
Treatment of dairy creams with the silicate adsorbents showed that differences in functional properties of the creams could be obtained by selective interaction of the silicates with some of the cream components. The modified creams were successfully used in the manufacture of low-fat dairy spreads and their textural and rheological properties demonstrated that treatment with the different types of silicates were responsible for their characteristics.
Agriculture, Food Science and Technology
University of Illinois - Urbana-Champaign
Networked Digital Library of Theses and Dissertations
University of Illinois at Urbana-Champaign