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Formation of Cellular Crystalline Submicrostructure in the Butter with Additives

  • Rashevskaya T. A. (a1), Gulyi I. S. (a1), Nishchenko M. M. (a2) and Likhtorovich S. P. (a2)

Extract

Ecological situation of the last decades has driven an interest to the production of nutrients with natural food supplements. We have developed a number of cream-butter sorts containing vegetable additives, which are recommended as the dietary and prophylactic food supplements [1]. These kinds of butter exhibit unusual plasticity and enhanced durability, which are attributed to the features of their microstructure formation.

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1. Rashevskaya, T. A. et al. , The use of novel sorts of cream butter enriched with vegetable cryopowders for medical and prophylactic nutrition.-Kharchova Promyslovist', 1998, No. 43, p. 6770 (in Russian).
2. Mulder, H., Walstra, P. The milk fat globule. - Emulsion Science as Applied to Milk Products and Comparable Foods. Commonwealth Agric. Bureau, U. K. Farmham Royal, England, 1974.
3. Knoop, A., Knoop, E., Wortmann, A. - Elektronenmikroskopishe Untersuchungen uber die phisikalische Struktur der Butter und Margarine. XVIIth Int. Dairy Congr., Munchen, 1966.
4. Precht, D., Bucheim, K. Elektronenmikroskopishe Untersuchungen uber die phisikalische Struktur von Streichfetten. 1.Die Mikrostruktur der Fettkugelchen. Milchwissenschaft. – 1979. – H. 12. S. 745 – 749.
5. Precht, D., Bucheim, K. Elektronenmikroskopishe Untersuchungen uber die phisikalische Struktur von Streichfetten. 2. Die Mikrostruktur der Zwischenglobularen Fettphase in Butter.-Milchwissenschaft, 1980, H.7.S.393 – 398.
6. Rashevskaya, T. A. et al. , The role of water phase in formation of microstructure of butter with red beet powder additive. Int. Symp. on Water Management in the Design and Distribution of Quality Foods, 30 May – 4 June 1998, Helsinki, Finland. Proc. of Poster Sessions, p. 202203.
7. Chalmers, B. Theory of Solidification. Moscow, Metallurgia, 1968 (Russian translation).

Formation of Cellular Crystalline Submicrostructure in the Butter with Additives

  • Rashevskaya T. A. (a1), Gulyi I. S. (a1), Nishchenko M. M. (a2) and Likhtorovich S. P. (a2)

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