Titlebook: Dairy Fat Products and Functionality; Fundamental Science Tuyen Truong,Christelle Lopez,Sangeeta Prakash Book 2020 Springer Nature Switzer

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Yoshihiro Suido,Shinji Teramotorties of dairy products (milk, yoghurt and cream cheese) and the studies?related to the effect of milk fat globule (its size, distribution and population) on the lubrication properties and sensory of the final product.

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Toshinori Kawanami,Kazuhiro Yaterangineering of the crystal network formed by milk fat (Campos, Narine, & Marangoni, 2002; Herrera & Hartel, 2000; Lopez, Lesieur, Bourgaux, & Ollivon, 2005; Marangoni et al., 2012; Ramel & Marangoni, 2016; Shi, Smith, & Hartel, 2001).

JEER

Manipulation of Dietary and Physiological Factors on Composition and Physicochemical Characteristics in the mammary glands. The proportion of milk FA from the two sources can deviate considerably from the half-half, depending mainly on FA supply via the feed but also on nutrient supply for the de novo synthesis, and on FA supply/demand from mobilisation/deposition.

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Microstructural Engineering of Milk Fat and Related Productsngineering of the crystal network formed by milk fat (Campos, Narine, & Marangoni, 2002; Herrera & Hartel, 2000; Lopez, Lesieur, Bourgaux, & Ollivon, 2005; Marangoni et al., 2012; Ramel & Marangoni, 2016; Shi, Smith, & Hartel, 2001).

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