Use of pre-butter fat content in calculation of churning losses
1987
Dixon, B.D. (Victorian Dept. of Agriculture and Rural Affairs, Werribee (Australia). Food Research Inst.)
The calculation of fat losses in buttermaking can be derived from the fat contents of the pre-butter, the buttermilk and the cream. This can be simplified by making use of the observation that the first of these is nearly constant at 83.7 percent.
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书目信息
Australian Journal of Dairy Technology (Australia)
卷
42
期
3-4
语言
英语
注释
1 table, 2 ref.
1995-08-15
AGRIS AP
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