Processing Effects on Physicochemical Properties of Creams Formulated with Modified Milk Fat-Reference-Cited by-同舟云学术

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Processing Effects on Physicochemical Properties of Creams Formulated with Modified Milk Fat

Published:2005-04 Issue:4 Volume:88 Page:1342-1351
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bolling J.C.,Duncan S.E.,Eigel W.N.,Waterman K.M.

Funder

Cooperative State Research

Education and Extension Service

U.S. Department of Agriculture

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

1. Changes during storage in stability and composition of ultra-heat-treated aseptically packed cream of 18% fat content;Anderson;J. Dairy Res.,1977

2. Chemistry and Testing of Dairy Products;Atherton,1977

3. A rapid method for total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

4. Improved method for the isolation of rat liver plasma membrane;Brown;Biochim. Biophys. Acta,1976

5. Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk;Corredig;J. Dairy Res.,1996

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