Dairy Chemistry And Biochemistry

(Steven Felgate) #1
CONTENTS xi

10.5 Cheese analogues
10.6 Cultured milks
References
Suggested reading
Appendices

11 Physical properties of milk


11.1 Ionic strength
11.2 Density
11.3 Redox properties of milk
11.4 Colligative properties of milk
11.5 Interfacial tension
11.6 Acid-base equilibria
11.7 Rheological properties
11.7.1 Newtonian behaviour
11.7.2 Non-Newtonian behaviour
11.7.3 Rheology of milk gels
11.7.4 Rheological properties of milk fat
11.8 Electrical conductivity
11.9 Thermal properties of milk
11.
11.1 1
References
Suggested reading

Interaction of light with milk and dairy products
Colour of milk and milk products

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