Effect of Phospholipids on Butter Texture
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Date
2012-12-17
Authors
Fedotova, Y.
Lencki, R.
Institute for Community Engaged Scholarship
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Abstract
Phospholipid concentrations affect the formation and structure of milk fat crystals, thereby changing the texture of butter.
Description
This summary is a project of the Institute for Community Engaged
Scholarship (ICES) at the University of Guelph, with project partners:
the Business Development Office (BDO), SPARK Program at the
University of Guelph, and Knowledge Mobilization Unit at York
University. This project is part of the Pan-Canadian Research
Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research
Keywords
Phospholipids, milk fat, butter