Hostname: page-component-76fb5796d-vvkck Total loading time: 0 Render date: 2024-04-25T17:00:50.349Z Has data issue: false hasContentIssue false
  • English
  • Français

Formation of Cellular Crystalline Submicrostructure in the Butter with Additives

Published online by Cambridge University Press:  14 March 2011

Rashevskaya T. A. ,
Gulyi I. S. ,
Nishchenko M. M.  and
Likhtorovich S. P.
Rashevskaya T. A.
Affiliation:
Ukrainian State University Of Food Technologies, 68 Vladimirskaya Str., Kiev-33, 02033, Ukraine
Gulyi I. S.
Affiliation:
Ukrainian State University Of Food Technologies, 68 Vladimirskaya Str., Kiev-33, 02033, Ukraine
Nishchenko M. M.
Affiliation:
G. V. Kurdyumov Institute for Metal Physics, N.A.S.U., 36 Vernadsky Blvd., Kiev-142, 03680, Ukraine
Likhtorovich S. P.
Affiliation:
G. V. Kurdyumov Institute for Metal Physics, N.A.S.U., 36 Vernadsky Blvd., Kiev-142, 03680, Ukraine
Get access

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.

Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 620: Symposium M – Morphology & Dynamics of Crystal Surfaces in Complex… , 2000 , M7.1.1
Copyright
Copyright © Materials Research Society 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

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. 67–70 (in Russian).Google Scholar
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.Google Scholar
3. Knoop, A., Knoop, E., Wortmann, A. - Elektronenmikroskopishe Untersuchungen uber die phisikalische Struktur der Butter und Margarine. XVIIth Int. Dairy Congr., Munchen, 1966.Google Scholar
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.Google Scholar
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.Google Scholar
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. 202–203.Google Scholar
7. Chalmers, B. Theory of Solidification. Moscow, Metallurgia, 1968 (Russian translation).Google Scholar