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Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK

Chen, B., Lewis, M. and Grandison, A. (2015) Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK. International Journal of Dairy Technology, 68 (1). pp. 30-37. ISSN 1364-727X

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To link to this item DOI: 10.1111/1471-0307.12181

Abstract/Summary

Whipping cream, skim milk powder and soft cheese were produced throughout the year. Whipping cream manufactured in spring and winter produced significantly higher overrun and better serum stability, and whipping time was related to buffering capacity of raw milk. Heat stability of reconstituted skim milk powder (RSMP) at 9% TS was greater in summer and autumn, and greater than 25% TS throughout the year. It was positively related to the protein content of raw milk, but negatively with fat. In contrast to other dairy products, no significant effect of season on the properties of soft cheese was found.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:37667
Publisher:Wiley-Blackwell

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