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ROLE OF THE CHANGES OF PHASE OF GLYCERIDES IN THE FORMATION OF THE STRUCTURE AND CONSISTENCY OF BUTTER MADE WITH A CREAM WITH HIGH FAT CONTENT.

[In Russian. / En russe.]

Author(s) : TVERDOHLEB G. V.

Type of article: Article

Summary

THE AUTHOR STUDIES HOW THE CHANGES OF PHASE OF MILK FAT GLYCERIDES OCCUR, THE FORMATION OF THE STRUCTURE AND CONSISTENCY OF BUTTER MADE WITH CREAM WITH HIGH FAT CONTENT. IT IS SHOWN THAT WITH A NEW PROCEDURE USING A LOWER TEMPERATURE, THE CHANGES OF PHASE OF GLYCERIDES AND THE FORMATION OF THE STRUCTURE AND CONSISTENCY OF BUTTER MADE WITH FATS OF DIFFERENT CHEMICAL COMPOSITIONS CAN BE CONTROLLED. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1531
  • Languages: Russian
  • Source: Molocn. Prom. - n. 5
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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