Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive i...

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Detalles Bibliográficos
Autores principales: Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi, Bhandari, Bhesh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160933/
https://www.ncbi.nlm.nih.gov/pubmed/34065288
http://dx.doi.org/10.3390/foods10051140

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160933/
https://www.ncbi.nlm.nih.gov/pubmed/34065288
http://dx.doi.org/10.3390/foods10051140

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