Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter-like products
Staniewski, B.; Kisza, J.; Hadal, A.; Juskiewicz, M.
Acta Academiae Agriculturae ac Technicae Olstenensis, Technologia Alimentorum 26: 3-13
This study investigated the possibility of including a recombining process in butter manufacture. The quality of product thus made depended mainly on the quality of anhydrous milk fat and appropriate proportions of ingredients in the initial blends. In this type of production, ultrafiltered protein concentrates were found to be highly suitable.