Light scattering applications in milk and dairy processing

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Milk is a complex biological fluid composed of water, fat, protein, lactose, citric acid, and inorganic compounds (Walstra and Jenness, 1984). Although every constituent plays at least a minor role in the scattering of light, the majority of scattering is due to milk fat globules and proteins. The most prevalent protein in milk is casein, which exists as a colloidal dispersion of particles known as casein micelles. The remaining proteins are referred to as whey proteins. In addition to scattering effects, fat globule size and concentration have been shown to have large effects on transmission measurements (Ben-Gera and Norris, 1968).

Original languageEnglish
Title of host publicationLight Scattering Technology for Food Property, Quality and Safety Assessment
Pages319-330
Number of pages12
ISBN (Electronic)9781482263350
DOIs
StatePublished - Jan 1 2017

Bibliographical note

Publisher Copyright:
© 2016 by Taylor and Francis Group, LLC.

ASJC Scopus subject areas

  • Chemistry (all)
  • Engineering (all)
  • Agricultural and Biological Sciences (all)

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