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LIPOLYSIS OF MILK AND DAIRY PRODUCTS. STUDY OF THE INFLUENCE OF COOLING ON THE STRUCTURE OF MILK FAT.

[In German. / En allemand.]

Author(s) : KIRST E.

Type of article: Article

Summary

THE EFFECT OF COOLING ON MILK FAT IS DETERMINED BY TITRATION OF TOTAL FREE LIPIDS AND FREE FATTY ACIDS. LIPOLYSIS IS LOWER IN CONTINUOUS COOLING THAN DURING COLD STORAGE. IT IS INCREASED BY SUCCESSIVE HEATING AND COOLING.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1261
  • Languages: German
  • Source: Lebensmittelindustrie - vol. 27 - n. 10
  • Publication date: 1980

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