Structuring dairy products by means of processing and matrix design

Dairy products can be classified in terms of their base structures as either gels (such as yoghurt and cheeses), emulsions (such as milk, cream or butter), or foams (such as whipped cream or whipped desserts). Many dairy products (such as ice cream), however, are comprised of more than one structural property, that is, they may contain features of a gel, an emulsion and a foam next to each other.