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Understanding the contribution of milk constituents to the texture of dairy products: liquid milk products
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Understanding the contribution of milk constituents to the texture of dairy products: liquid milk productsThis chapter discusses understanding the contribution of milk constituents to the texture of dairy products, specifically focusing on liquid milk products. It starts by examining the viscosity of milk, reviewing flow behaviour models and the effect of milk composition and temperature on milk viscosity. The chapter moves on to discuss the viscosity of concentrated milks and examines the composition and temperature of these milks and the role of whey
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