PROCESSING PARAMETER EFFECTS ON PHYSIOCHEMICAL PROPERTIES OF NATURAL AND REFORMULATED CREAMS

@inproceedings{Bolling2001PROCESSINGPE,
  title={PROCESSING PARAMETER EFFECTS ON PHYSIOCHEMICAL PROPERTIES OF NATURAL AND REFORMULATED CREAMS},
  author={James Coleman Bolling},
  year={2001}
}
Skim, sweet buttermilk, and butter-derived aqueous phase components were used to reemulsify low-melt butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated. Creams homogenized prior to pasteurization had significantly (p<0.05) greater amounts of milkfat surface material per gram of cream and per gram of lipid compared to creams… CONTINUE READING

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