Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 169-176

  Ronholt S ^a   Kirkensgaard, J J K ^b   Mortensen, K ^b   Knudsen, J C ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Butter; Emulsions; Fat crystallization; Milk fat; Rheology; Solid fat content; Stability; Water content

Indexed keywords

COOLING; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; FOOD STORAGE; MICROSTRUCTURE; OILS AND FATS; X RAY SCATTERING;

BUTTER; COOLING RATES; DEFORMATION RHEOLOGY; FAT CRYSTALLIZATION; LARGER DEFORMATIONS; MILK FATS; PROPERTIES AND MICROSTRUCTURES; RHEOLOGICAL PROPERTY; SMALL DEFORMATIONS; SOLID FAT CONTENT;

DUCTILE FRACTURE;

EID: 84884531822     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.018     Document Type: Article

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