Milk Opacity

Milk Opacity is a physical property of milk that quantifies the degree to which light is scattered and absorbed by its colloidal components, primarily fat globules and casein micelles, thereby determining its visual whiteness and turbidity.

6

Publications

177

Citations

15

Authors

3

Institutions

Publications per year

2017–2026

0

Authors

15

  1. KS
    K. S. Rangappa

    University of Mysore, India

    2 publications · 20 citations

    2

    h-index

  2. JL
    Jeroen Lammertyn

    KU Leuven, Belgium

    1 publications · 103 citations

    1

    h-index

  3. JH
    J. Howard Brown

    Johns Hopkins University, United States

    1 publications · 13 citations

    1

    h-index

  4. TH
    Tjebbe Huybrechts

    KU Leuven, Belgium

    1 publications · 103 citations

    1

    h-index

  5. RK
    Rosalie Kouomegne

    1 publications · 21 citations

    1

    h-index

1–5 of 15

Institutions

3

  1. Indian Institute of Science Bangalore

    Bengaluru, India

    2 h-index

    2 publications

    20 citations

  2. KU Leuven

    Leuven, Belgium

    1 h-index

    6 publications

    618 citations

  3. International Paper (United States)

    Memphis, United States

    1 h-index

    2 publications

    40 citations

1–3 of 3

Venues

  1. 2

    h-index

  2. Journal of Dairy Science

    JDS · 1 publications · 103 citations

    1

    h-index

  3. Journal of Food Protection

    1 publications · 20 citations

    1

    h-index

  4. Journal of Dairy Research

    1 publications · 21 citations

    1

    h-index

  5. Journal of Bacteriology

    JB · 1 publications · 13 citations

    1

    h-index

1–5