Chemical composition and physical properties of 20% milk fat reformulated creams manufactured from reduced cholesterol butteroil
<p>A reduced cholesterol butteroil was emulsified into skim milk, buttermilk, or buttermilk/butter-derived aqueous phase using different homogenization pressures and heat treatments to produce a 20% milk fat cream with a reduced cholesterol content. Transmission electron microscopic examinatio...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/41749 http://scholar.lib.vt.edu/theses/available/etd-03242009-040416/ |