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Creme Fraiche, sour cream and buttermilk from retentate skimmilks and creams



Creme Fraiche, sour cream and buttermilk from retentate skimmilks and creams



Journal of Dairy Science 67(Suppl. 1): 79



Manufacturing conditions are described for production of 'Creme fraiche', sour cream and buttermilk from 2:1 fresh or 3:1 pasteurized whole milk retentates. The cultured products had firm, smooth curd with pH 4.4-4.7. Buttermilks from retentates with 1.1:1 or 1.2:1 protein concn. had excellent flavour and high viscosity.

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