Effect of nanoemulsion droplet size on foaming structure and properties of dairy milk

• Main Authors: Norazilah, M., Norliza, J., Suryani, S., Jahurul Haque, Norliayana, A., Norziana, J.
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2022
• Subjects: SF250.5-275 Dairy processing. Dairy products; TP155-156 Chemical engineering
• Online Access: https://eprints.ums.edu.my/id/eprint/35170/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35170/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35170/

Milk foam is desirable in the dairy industry due to its smoothness and lightness to the product. However, various aspects connected to milk quality, composition, and processing impact foaming, resulting in spontaneous instability of the foam due to milk fat. The extent to which milk fat influences m...