The effect of sonication and high pressure homogenisation on the properties of pure cream

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Funding Acknowledgements

This work was funded by Dairy Innovation Australia Limited and the Australia Research Council. The authors would like to thank the Bio21 Molecular Science & Biotechnology Institute and the Particulate Fluids Processing Centre, a special research centre of the Australian Research Council at The University of Melbourne, for access to equipment and Dr. Martin Palmer from Dairy Innovation for his continuing support of our work. Sally Gras, Sandra Kentish, Muthupandian Ashokkumar and Lydia Ong also acknowledge generous support from the ARC Dairy Innovation Hub (IH120100005).