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

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%, <i>w</i>/<i>w</i>) separately, aged overnight (10 °C), and churned (10 °C) into butter. The emp...

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Manylion Llyfryddiaeth
Prif Awduron: Bhavesh Panchal, Tuyen Truong, Sangeeta Prakash, Nidhi Bansal, Bhesh Bhandari
Fformat: Erthygl
Iaith:English
Cyhoeddwyd: MDPI AG 2021-05-01
Cyfres:Foods
Pynciau:
emulsifiers
dairy ingredients
butter
microstructure
texture
rheology
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/10/5/1140

Rhyngrwyd

https://www.mdpi.com/2304-8158/10/5/1140

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