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Showing 1 to 1 of 1 for “"Alternative Dairy Products"”.
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Processing Effects on Physiochemical Properties of Natural and Reformulated Creams
Skim, sweet buttermilk, and butter-derived aqueous phase components were used to re-emulsify low-melt butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural …