Abstract
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.
| Original language | English |
|---|---|
| Title of host publication | Food Materials Science |
| Subtitle of host publication | Principles and Practice |
| Publisher | Springer New York |
| Pages | 439-473 |
| Number of pages | 35 |
| ISBN (Print) | 9780387719467 |
| DOIs | |
| State | Published - 2008 |