Effects of the production method on formation of sweet butter flavor
- Autores: Kustova TP1, Vyshemirskii FA1
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Afiliações:
- Edição: Nº 2 (2010)
- Páginas: 49-51
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287523
- ID: 287523
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Resumo
Results of the study of the production methods such as high fat cream transformation and cream churning impacts on development of the sweet butter flavor are given in the article. The objects of the research were samples of the butter «Kresfyanskoe» (fat content 72,5%). Intensity of taste and smell was determined organoleptically and byGLC.
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