Quality of w/o emulsions stabilized with dried milk concentrates
2002
Panfil-Kuncewicz, H. | Ziemba, M. | Szpendowski, J. | Juskiewicz, M. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Techniology Development)
Stabilizing-emulsifying properties of dried milk concentrates were characterized. The concentrates were used to produce o/w type mayonnaise sauce emulsions. The microbiological and physicochemical quality of the obtained emulsions was good and met the requirements of the Polish standard for traditional mayonnaise. The coalescence stability of the emulsions measured by the size of oil droplets of the dispersed phase was differentiated and dependent first of all on the oil content in the product
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