29 Aug 2017 --- Pioneering research into how small fat globule sizes affect the stability of cream and the spreadability of butter is being conducted in Australia where nanoemulsion technologies are being adapted for dairy innovations. And the results could lead to low-fat cream that is easier to whip and cold butter that is much easier to spread, as well as dairy cream powders that can be tailored for a range of products from milk to cheese to yogurts.