Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
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DOI: 10.1016/j.idairyj.2020.104777
Abstract: Abstract The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and… read more here.
Keywords: oxidation properties; microbiological thermal; butter; physicochemical microbiological ... See more keywords