Role of Differentiated-Size Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Products

Milk fat globules (MFGs) size is known to be a pivotal functionality and processing factor in various fat-structured dairy products such as milks, butter, cheese, ice-cream, and yoghurt. The average size of milk fat globules (MFGs) is about 4 μm with a wide size distribution from 0.1 to 10 μm. This chapter discusses the importance of MFG size in processing of dairy-fat structured products with the view of potential applications to the production of innovative dairy ingredients and products. It provides a comprehensive overview of size-dependent variations in physical and chemical properties as well as methodologies to alter the size of both native and emulsified MFGs. Recent studies on utilisation of size-differentiated MFG in dairy-fat structured products is also highlighted.