Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
In recent years, different methods for fractionation of native milk fat globules with respect to particle size have been developed. This has been done in order to investigate if the size of the fat globules have any impact on the product functionality. The purpose of this master thesis was to develop a method for fractionation of native milk fat globules with respect to particle size and with focu
