Modification of Milk Fat Globule Membrane Composition by Selective Adsorption and Its Effect in Functionality
Echeverry-Bustamante, Ingrid Xiomara
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https://hdl.handle.net/2142/83730
Description
Title
Modification of Milk Fat Globule Membrane Composition by Selective Adsorption and Its Effect in Functionality
Author(s)
Echeverry-Bustamante, Ingrid Xiomara
Issue Date
1998
Doctoral Committee Chair(s)
Jimenez-Flores, Rafael
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
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.
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