PRODUCTION OF MELTED BUTTER WITH INCREASED STORAGE STABILITY

PRODUCTION OF MELTED BUTTER WITH INCREASED STORAGE STABILITY

The paper presents data on melted butter preservation research. It has been conducted analysis of the components applied and their positive impact on the butter storage. To last belong sodium chloride staying the formation of free fatty acids and also additionally contributable lactatecontaining add...

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Bibliographic Details
Main Authors: L. V. Golubeva, O. I. Dolmatova, A. A. Gubanova, E. V. Savel’eva
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2014-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
melted butter
storage stability
food additive
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/402

Internet

https://www.vestnik-vsuet.ru/vguit/article/view/402

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