𝔖 Bobbio Scriptorium
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Current Issues in the Stabilization of Cultured Dairy Products

✍ Scribed by C.C. Hunt; J.R. Maynes

Book ID
117978228
Publisher
American Dairy Science Association
Year
1997
Tongue
English
Weight
155 KB
Volume
80
Category
Article
ISSN
0022-0302

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πŸ“œ SIMILAR VOLUMES

Application of emulsifiers/stabilizers i
Application of emulsifiers/stabilizers in dairy products of high rheology
✍ Shane N.D. Lal; Charmian J. O'Connor; Laurence Eyres πŸ“‚ Article πŸ“… 2006 πŸ› Elsevier Science 🌐 English βš– 234 KB

The role played by low molecular weight emulsifiers (mono-and di-glycerides) and non-dairy stabilizers (alginates, carrageenans, gums and gelatins) in the formation and stabilization of liquid milk (and specifically a functionalized milk containing omega-3), yoghurt and ice cream has been reviewed.