• English
    • Persian
    • English
    • Persian
  • Persian 
    • English
    • Persian
    • English
    • Persian
  • ورود
مشاهده آیتم 
  •   صفحه اصلی مخزن دانش
  • TBZMED Published Academics Works
  • Published Articles
  • مشاهده آیتم
  •   صفحه اصلی مخزن دانش
  • TBZMED Published Academics Works
  • Published Articles
  • مشاهده آیتم
JavaScript is disabled for your browser. Some features of this site may not work without it.

Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter.

Thumbnail
تاریخ
2016
نویسنده
Tondhoosh, A
Nayebzadeh, K
Mohamadifar, MA
Homayouni-Rad, A
Hosseinoghli, H
Metadata
نمایش پرونده کامل آیتم
چکیده
Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could prevent hardening of texture especially in winter.Firstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and fatty acid composition of butter were analyzed.Increasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in mid-temperature (18 ?C) and reducing the churning temperature (from 12 ?C to 10 ?C), resulted in soft butter texture and improved butter spreadability. Loss Tangent (tan ?) was increased from 0.11 to 0.74 (T=15 ?C;f=1Hz). The melting temperature of butter was decreased from 36?C to 32?C and total trans fatty acid content was decreased from 3.2 % to 1.87 %.It was concluded that such heating process (which has been studied and reported in patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and more spreadable product.
URI
http://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/39571
Collections
  • Published Articles

مخزن دانش دانشگاه علوم پزشکی تبریز در نرم افزار دی اسپیس، کپی رایت 2018 ©  
تماس با ما | Send Feedback
Theme by 
Atmire NV
 

 

مرور

همه مخزنجامعه ها و مجموعه هابراساس تاریخ انتشارنویسنده هاعنوانهاموضوعاین مجموعهبراساس تاریخ انتشارنویسنده هاعنوانهاموضوع

حساب من

ورودثبت نام

مخزن دانش دانشگاه علوم پزشکی تبریز در نرم افزار دی اسپیس، کپی رایت 2018 ©  
تماس با ما | Send Feedback
Theme by 
Atmire NV