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The milk fat globule: natural and synthetic


, : The milk fat globule: natural and synthetic. XX International Dairy Congress, Conferences (75ST): 18

The paper considers recent developments and hitherto unpublished work from the author's laboratory on natural and synthetic globules and their differences (globule size distribution, fat composition, structure and composition of the membrane). Globules formed after milk homogenization are similar to synthetic ones in size distribution and to natural ones in fat composition, while their membranes are intermediate between the two.

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Other references

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