The nanoemulsions team is examining the characteristics of milk fat crystals
Imagine low-fat cream that's easier to whip, cold butter that's more spreadable, and dairy cream powders that can be tailored for a range of products from milk to cheese to yoghurts. The solution is all in the fat globule sizes, according to a research team led by Professor Bhesh Bhandari of the The University of Queensland's School of Agriculture and Food Sciences. Professor Bhandari, also of the Australian Research Council (ARC) Dairy Innovation Hub , is pioneering techniques to create innovative dairy products with relatively small capital investment. "Fat globules in milk came in various sizes, with each size class able to be used to improve specific dairy products," Professor Bhandari said. "Our latest findings reveal that small fat globules impart an amazing stability to cream and give cold butter softer texture and improved spreadability." Professor Bhandari and his team are exploiting technologies such as nanoemulsions (emulsified oil and water systems with droplets ranging in the billionths of a metre), which are gaining popularity in the pharmaceutical industry. ARC Dairy Innovation Hub PhD student Pramesh Dhungana said the team at UQ had developed procedures using a modified commercial cream separator to separate native milk fat globules into various size ranges without damaging the droplet integrity.
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