Kim M Waterman
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Emulsifying properties of milk-derived components influence the physical characteristics of reformulated creams. Fractionated butter oils with different melting ranges (low-melt: 10 to 25 degrees C;… Expand
Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined… Expand
Dairy systems formulated with fractionated milkfat and milk-derived components have compositional differences that may affect functionality and nutritional aspects as compared to natural dairy… Expand