Effects of Buttermilk Powders on Emulsification Properties and Acid Tolerance of Cream

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages C265-C271

  Ihara, Keiichi ^a   Ochi, Hiroshi ^a   Saito, Hitoshi ^a   Iwatsuki, Keiji ^b  

^a Food Science and Food Technology Inst   (Japan)

^b MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

Buttermilk; Cream; Dairy products; Emulsification; Phospholipids

Indexed keywords

ACID; EMULSIFYING AGENT; MILK PROTEIN; PHOSPHOLIPID;

ANIMAL; ARTICLE; CHEMISTRY; DAIRY PRODUCT; EMULSION; FOOD HANDLING; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; POWDER; VISCOSITY;

ACIDS; ANIMALS; CULTURED MILK PRODUCTS; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PHOSPHOLIPIDS; PHYSICOCHEMICAL PHENOMENA; POWDERS; VISCOSITY;

EID: 79952080197     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02017.x     Document Type: Article

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