Physical properties of cream reformulated with fractionated milk fat and milk-derived components

Journal of Dairy Science

Volumn 86, Issue 11, 2003, Pages 3395-3404

  Scott, L L ^a   Duncan, S E ^b   Sumner, S S ^b   Waterman, K M ^b  

^a ARCHER DANIELS MIDLAND COMPANY   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Fractionated milk fat; Milk derived components; Physical properties; Reformulated cream

Indexed keywords

EMULSIFYING AGENT; LIPID;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DAIRY PRODUCT; EMULSION; FEMALE; FOOD HANDLING; FRACTIONATION; METHODOLOGY; MILK; PH; PHYSICAL CHEMISTRY; STANDARD; TASTE; TIME; VISCOSITY;

ANIMALS; CATTLE; CHEMICAL FRACTIONATION; CHEMISTRY, PHYSICAL; DAIRY PRODUCTS; EMULSIFYING AGENTS; EMULSIONS; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LIPIDS; MILK; TASTE; TIME FACTORS; VISCOSITY;

EID: 1542439762     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73943-5     Document Type: Article

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