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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Echeverry-Bustamante, Ingrid Xiomara

Contributors dc:contributor

• Jimenez-Flores, Rafael

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(MiAaPQ)AAI9904439

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83730