STUDY OF THE IMPACT OF THE PREPARATION OF CREAM FOR CHURNING USINGVACUUM ATOMIZATION ON THE STRUCTURE OF BUTTER

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...

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Bibliographic Details
Main Authors: Chervetsov V.V., Kulenko V.G., Rattur E.V.
Format: Article
Language:English
Published: Kemerovo State University 2015-11-01
Series:Foods and Raw Materials
Subjects:
Aging of cream
butter
differential scanning calorimetry
thermogram
X-ray diffraction
polymorphism
crystalline structure
Online Access:http://jfrm.ru/?page=archive&jrn=6&article=3

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