Modification of Butter to Improve Low Temperature Spreadability

Author:

Amer M.A.,Myhr A.N.

Publisher

Elsevier BV

Subject

General Computer Science

Reference9 articles.

1. Hardness of butter;deMan;I. Influence of season and manufacturing method. J. Dairy Sci.,1958

2. Modification of milkfat by removal of a high melting glyceride fraction;deMan;Can. Inst. Food Sci. Technol. J.,1968

3. Spreadability of butter. Importance of type of fat, cream cooling and butter reworking;Dixon;Aust. J. Dairy Tech.,1967

4. Spreadability and hardness of butter;Heubner;II. Some factors affecting spreadability and hardness. J. Dairy Sci.,1957

5. Effect of chemical additives on spreadability of butter;Kapsalis;J. Dairy Sci.,1963

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1. Rheological Properties of Milkfat and Butter;Journal of Food Science;2008-06-28

2. The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads;Food Research International;1998-06

3. Rheological properties of selected dairy products;Critical Reviews in Food Science and Nutrition;1997-06

4. Restructuring butterfat through blending and chemical interesterification. 3. Rheology;Journal of the American Oil Chemists' Society;1996-08

5. Use of sunflower seed in food products;C R C Critical Reviews in Food Science and Nutrition;1975-07

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