Research of milk fat oxidation processes during storage of butter pastes
Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the fir...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-07-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1283 |