Consumer evaluation of reduced-cholesterol butter
1991
Schroder, B.G. | Baer, R.J.
This article describes a home-use market study undertaken to determine whether acceptable, reduced-cholesterol butter could be produced by replacing milk fat with RCMF. RCMF was prepared by a steam-stripping method (Marschner and Fine 1989), called the OmegaSource Cholesterol-Reduction Process, which is used by The OmegaSource Corp., Burnsville, Minn., to remove up to 95% of the cholesterol from milk fat. The study involved the following: (1) utilization of steam-stripped RCMF and anhydrous milk fat (AMF), both from the same lot, to manufacture a reduced-cholesterol butter and butter, respectively; (2) determination of composition of the butters; (3) a consumer home-use evaluation of the butters; and (4) a consumer questionnaire concerning butter and cholesterol issues.
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