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Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

Bhavesh Panchal1, Tuyen Truong2, Sangeeta Prakash1

  • 1ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia.

Foods (Basel, Switzerland)
|June 2, 2021
PubMed

Keywords:
butterdairy ingredientsemulsifiersfunctionalitymicrostructurerheologytexturetribology

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