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Influence of Pasteurization Before and After Separation of Cream on the Oxidative Stability of Ripened Cream Butter



Influence of Pasteurization Before and After Separation of Cream on the Oxidative Stability of Ripened Cream Butter



Journal of Food Protection 40(7): 480-483



Ripened cream butter manufactured from cream separated from pasteurized milk (80 C for 15 sec) was more susceptible to oxidative changes than the corresponding butter manufactured from cream which was separated from milk at 50 C and the cream subsequently pasteurised (80 C for 15 sec). The propensity to oxidation is related to changes in copper distribution between the serum and fat globule phases and also to the relative ratio of serum to fat at the time of pasteurization.

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Accession: 066469638

Download citation: RISBibTeXText

PMID: 30731595

DOI: 10.4315/0362-028x-40.7.480


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