ShareCharacterisation of Swiss whole and skim cream and non-dairy creamer.
[In German. / En allemand.]
Author(s) : SIEBER R., BADERTSCHER R., EYER H., FUCHS D., NICK B.
Type of article: Article
Summary
Determination of protein, fat, lactose, vitamines, mineral salts and trace elements of these three types of creams commercially available in Switzerland. Comparison of their fat content with the minimum regulatory values.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1691
- Languages: German
- Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 87 - n. 1
- Publication date: 1996
Links
See the source
Indexing
-
Themes:
Food engineering;
Milk and dairy products - Keywords: Cream; Physical property; Switzerland; Chemical property; Dairy product
-
INFLUENCE DE LA TEMPERATURE D'ECREMAGE SUR CERT...
- Author(s) : POINTURIER H.
- Date : 1980/11
- Languages : French
- Source: Rev. lait. fr. - n. 391
View record
-
Evoluzione chimico-fisica e microbiologica nell...
- Author(s) : PARISI S.
- Date : 2003/03
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 423
View record
-
Fats in cream and ice cream.
- Author(s) : ANDERSON M., NEEDS E. C., MADDEN J. K.
- Date : 1994
- Languages : English
- Source: In: Fats Food Prod., Blackie Acad. Prof. - 29-67; 120 ref.
View record
-
APTITUDE A LA COAGULATION DE POUDRES DE LAITS P...
- Author(s) : EHSANI R., BENNASAR M., TARODO DE LA FUENTE B.
- Date : 1982/05
- Languages : French
- Source: Hygiène de la Viande et du Lait - vol. 62 - n. 615-616
View record
-
AN ANALYTICAL STUDY OF FRACTIONS OBTAINED BY ST...
- Author(s) : BADINGS H. T.
- Date : 1983/02
- Languages : English
- Source: Milchwissenschaft - vol. 38 - n. 2
View record