Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, <i>w</i>/<i>w</i>) separately, aged overnight (10 °C), and churned (10 °C) into butter. The emp...

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Bibliographic Details
Published in:	Foods
Main Authors:	Bhavesh Panchal, Tuyen Truong, Sangeeta Prakash, Nidhi Bansal, Bhesh Bhandari
Format:	Article
Language:	English
Published:	MDPI AG 2021-05-01
Subjects:	emulsifiers dairy ingredients butter microstructure texture rheology
Online Access:	https://www.mdpi.com/2304-8158/10/5/1140

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