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Effect of heat treatment on emulsion stability of non-homogenized cream during storage



Effect of heat treatment on emulsion stability of non-homogenized cream during storage



Molkerei Zeitung Welt der Milch 40(50): 1493-1495



30%-fat cream that was indirectly heated for 2.5, 20 or 30 s at 125 degrees C showed significant increases in free fat content and av. fat globule size during subsequent storage for 3 wk at 4 degrees C. At the end of this period the cream in the top third of the package had a very high fat concn. (65-74%) and butter-like consistency, and even vigorous shaking failed to mix it with the rest of the cream.

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Accession: 001573600

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