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Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage

  • Published:2014-10 Issue:1-2 Volume:2 Page:14-26
  • ISSN:2213-3291
  • Container-title:Food Structure
  • language:en
  • Short-container-title:Food Structure

Author:

Rønholt Stine,Madsen Ann S.,Kirkensgaard Jacob J.K.,Mortensen Kell,Knudsen Jes C.

Funder

Danish Dairy Research Foundation

The Danish Food Industry Agency

Danish Agency for Science, Technology and Innovation

Carlsberg

Lundbeck

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference45 articles.

1. Scaling behavior of the elastic modulus in colloidal networks of fat crystals;Awad;The Journal of Physical Chemistry B,2004

2. Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat;Boode;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1993

3. The static electrical conductivity of water-in-oil microemulsions below percolation threshold;Bordi;Physica A: Statistical Mechanics and its applications,1996

4. Codex standard for butter;Codex Alimentarius,2011

5. The linear relationship between the proportion of fresh grass in the cow diet, milk fatty acid composition, and butter properties;Couvreur;Journal of Dairy Science,2006

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