STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USINGVACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER
In the process of the production of butter, glycerides of butterfat crystallize with the formation of different space lattices. Depending on the conditions of cooling, crystals of various sizes and configurations with different physical properties are formed, which determines the crystalline structu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-11-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=6&article=3 |