Business & Education Sample Preparation, Sensors, Micro/Nano-scale, Technology, Data Analysis, Food, Beverage & Agriculture, Materials, Business

Sizing Dairy Emulsions for Optimal Performance

Laser diffraction and dynamic light scattering enable the identification of an optimal particle size distribution for dairy emulsions to support the cost-effective manufacture of high quality products.

11/22/2016

sponsored by Malvern Panalytical

Establishing an optimal size for fat droplets in dairy emulsions such as milk, ice-cream and cream liqueurs is essential for commercial success. Emulsification to a smaller droplet size tends to improve product quality but increases manufacturing costs.

In this article, Dr Sarennah Longworth-Cook, Product Technical Specialist at Malvern Instruments, looks at particle sizing techniques that can be helpful, focusing on the application of laser diffraction.

Email*

Choose a password

I have read and understand the Privacy Notice *

Stay up to date with our other newsletters and sponsors information, tailored specifically to the fields you are interested in

Receive communication from The Cannabis Scientist I want to stay up to date with the Mass Spectrometry field I want to stay up to date with the Spectroscopy field

When you click “Subscribe” we will email you a link, which you must click to verify the email address above and activate your subscription. If you do not receive this email, please contact us at [email protected].
If you wish to unsubscribe, you can update your preferences at any point.