Chapter 14
Microstructure of Dairy Products: Challenges and Future Trends
Maricê Nogueira de Oliveira,
Maricê Nogueira de Oliveira
Department of Biochemical and Pharmaceutical Technology, University of São Paulo, Brazil
Search for more papers by this authorMaricê Nogueira de Oliveira,
Maricê Nogueira de Oliveira
Department of Biochemical and Pharmaceutical Technology, University of São Paulo, Brazil
Search for more papers by this authorBook Editor(s):Mamdouh Mahmoud Abdel-Rahman El-Bakry,
Antoni Sanchez,
Bhavbhuti M. Mehta,
Mamdouh Mahmoud Abdel-Rahman El-Bakry
Universitat Autònoma of Barcelona, Barcelona, Spain
Search for more papers by this authorAntoni Sanchez
Universitat Autònoma of Barcelona, Barcelona, Spain
Search for more papers by this authorBhavbhuti M. Mehta
Anand Agricultural University, Gujarat, India
Search for more papers by this authorFirst published: 24 July 2018
Abstract
Abstract: Studying the microstructure of dairy products – milk powder, fermented milks, cheeses, means research information about the physico-chemical interactions that occur in the product matrix. Additionally, the comprehension of texture, solubility, flow, viscoelasticity and fracture characteristics of the product that can affect its sensorial, nutritional and functional characteristics may be learned. These aspects will be demonstrated and discussed in this chapter especially in dairy products where yogurt and cheese are the main products.
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