Keepability of the dairy butter produced by the Russian and classic methods
- 作者: Vyshemirskii F.A1
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隶属关系:
- 期: 编号 3 (2017)
- 页面: 43-45
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289579
- ID: 289579
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The mechanisms of spoilage of the dairy butter are outlined, effects of the composition of its components and temperature factor on the process. Keepability of the dairy butter manufactured by the Russian method -transformation of the high fat cream and by the classic method - cream churning is considered.
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