Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter
Öner Ceylan, Tülay Özcan
Topics & Concepts
Food scienceChemistryDiacetylStearic acidElaidic acidCrystallizationMyristic acidOleic acidPalmitic acidSaturated fatty acidLactic acidStarterFatty acidOrganic chemistryBiochemistryLinoleic acidBacteriaGeneticsBiologyFood Chemistry and Fat AnalysisProteins in Food SystemsSensory Analysis and Statistical Methods