The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming

Food Research International

Volumn 83, Issue , 2016, Pages 121-130

  Lambert, Sophie ^a   Leconte, Nadine ^a   Blot, Marielle ^a   Rousseau, Florence ^a   Robert, Benoit ^a   Camier, Bénédicte ^a   Gassi, Jean Yves ^a   Cauty, Chantal ^a   Lopez, Christelle ^a   Gésan Guiziou, Geneviève ^a  

^a AGROCAMPUS OUEST   (France)

Author keywords

Centrifugation; Milk; Milk fat globule membrane; Phospholipid; Polar lipid

Indexed keywords

CENTRIFUGATION; DAIRY PRODUCTS; EFFICIENCY; LIPIDS; MICROSTRUCTURE; OILS AND FATS; PHOSPHOLIPIDS;

INDUSTRIAL SCALE; LIPID COMPOSITION; LIPID FRACTIONS; MILK; MILK FAT GLOBULES; POLAR LIPIDS; RELATED PRODUCTS; TECHNOLOGICAL PROCESS;

BODY FLUIDS;

EID: 84960087268     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.03.002     Document Type: Article

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