The role of fat crystal wettability in altering dairy emulsion properties

脂肪晶体润湿性在改变乳制品乳状液性质中的作用。该项目旨在控制脂肪晶体的润湿性，创造出具有理想稳定性、保质期和质地的定制乳制品。脂肪晶体是乳制品乳状液(分散在乳制品/牛奶血清中的脂肪小滴)的基本成分，控制产品加工、保质期和质地。它们的结构作用包括部分聚合：形成复杂的脂肪液滴网络结构。除非脂肪晶体被水部分润湿，否则它们不会出现在脂肪液滴界面上，也不会发生部分合并。预期结果是具有最佳稳定性和质地的新乳制品。

The role of fat crystal wettability in altering dairy emulsion properties. This project aims to control fat crystal wettability, to create tailored dairy products with desirable stability, shelf-life and texture. Fat crystals are an essential component of dairy emulsions (fat droplets dispersed in dairy/milk serum) and control product processing, shelf life and texture. Their structuring role involves partial coalescence: the formation of complicated network structures of fat droplets. Unless fat crystals are partially wetted by water, they will not be present at the fat droplet interface, and partial coalescence will not occur. Expected outcomes are new dairy products with optimum stability and texture.