The Product and Its Manufacture
Author:
Publisher
Elsevier
Reference36 articles.
1. Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: emphasis on sphingolipid and ceramide isoforms;Bourlieu;Food Chem.,2018
2. Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter;Ceylan;Lebensm. Wiss. Technol.,2020
3. Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter;de Souza;J. Dairy Res.,2013
4. Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter;Ewe;Food Chem.,2016
5. Characteristics of the churning process in continuous butter manufacture and modelling using an artificial neural network;Funahashi;Int. Dairy J.,2008
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