Technological aspects of low fat dairy spreads
1999
Pudja, P.D. (Univerzitet u Beogradu, Beograd - Zemun (Yugoslavia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju)
Market trends of butter and low fat spread are analyzed. The consumption of butter shows constant declination over the period of last thirthy years. Low fat spreads characterize strong increase in consumption, which is highly correlated with the nutrition's trends regarding decreased uptake of fats and especially cholesterole. Legislation of low fat dairy spread and margarine based low fat products is breefly discussed. Physical characteristics including crystalization of triglycerides from melt and rheological characteristics of milk fat are reviewed in order to serve as a base for low fat spread production analyzing.
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