HIGHLIGHTS
- who: Bhavesh Panchal and collaborators from the School of Agriculture and Food Sciences, University of Queensland have published the Article: Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter, in the Journal: Foods 2021, 10, 1140. of 20/05/2021
- what: This study was aimed to investigate the effects of series of different dairy solids viz; SC, whey proteins (whey protein isolate; WPI), milk protein concentrate (MPC), buttermilk powder (BMP), and whole milk powder (WMP) on physical properties of butter. A total of seven additives were used in this study . . .
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