Выходные данные неизвестны. 60 с.Contents:
Introduction.
Chemical Composition.
Modification of Milkfat.
Melting and Crystallization of Milkfat Triglycerides.
Hydrogenation.
Interesterification.
Reduction of Cholesterol in Milkfat.
Quality Control.
Hazard Analysis and Critical Control Points (HACCP).
Composition Control.
Grading, Standards, and Definition.
Specialized Analytical Methods.
Lipase Activity.
Oxidation.
Butter Manufacture.
Milk and Cream Separation.
Crystallization.
Neutralization.
Heat Treatment.
Batch Butter Manufacture.
Continuous Butter Manufacture.
Cultured Butter Manufacture.
Reduced Fat Butter.
Physical and Organoleptic Characteristics.
Texturization and Spreadability.
Anhydrous Milkfat Manufacture.
Packaging.
Storage and Transport.
Butter fat products.
Butter Fat–Vegetable Oil Blends.
Ghee.
Butter Fat as an Ingredient.
Butter Fat Powders.
Specialty Butter Fat Products.
Economics.
References.
