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Comparative B-Vitamin Content and Organoleptic Qualities of Cultured and Acidified Sour Cream

✍ Scribed by Kwan, A.J.; Kilara, A.; Friend, B.A.; Shahani, K.M.

Book ID
123285589
Publisher
American Dairy Science Association
Year
1982
Tongue
English
Weight
312 KB
Volume
65
Category
Article
ISSN
0022-0302

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A study was undertaken to update and extend information on the watersoluble vitamin content of creams, ice creams and take-away milk shakes on retail sale in the UK. The concentration of water-soluble vitamins in cream reflected to varying extents the level of fat and the type of heat processing. Th