Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk
The physical and chemical characteristics and thermal stability of butter oil produced from non-pasteurized and pasteurized sheep’s milk were studied. Thermal stability of samples was estimated by using the accelerated shelf-life testing method. Samples were stored at 50, 60 and 70oC in the dark and...
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| Format: | Article |
| Language: | English |
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Galati University Press
2011-01-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
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| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/7%20PopF.pdf |