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- Scott, L.L.; Duncan, S.E.; Sumner, S.S.; Waterman, K.M.; Kaylegian, K.E.
- Journal of agricultural and food chemistry 2003 v.51 no.20 pp. 5933-5940
- buttermilk, etc ; milk fat; fractionation; emulsifying; skim milk; butter; separation; temperature; cream; lipid composition; cholesterol; phospholipids; fatty acid composition; protein composition; butter oil; Show all 15 Subjects
- ... Dairy systems formulated with fractionated milkfat and milk-derived components have compositional differences that may affect functionality and nutritional aspects as compared to natural dairy products. The composition of 20% milkfat creams formulated with emulsifying components (skim milk, sweet buttermilk, and butter-derived aqueous phase) and low- or medium-melt fractionated butteroil was compa ...