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

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