BUTTER AND CREAM PRODUCTION
FACTORS AFFECTING RANCIDITY IN BUTTER
The proneness of butter to turn rancid is dependent on what the butter is made of, how it has been made and how it is stored. The variables include: · exposure to oxygen, light, and heat; · the presence of antioxidants, microbes, and catalysts (e.g. ...
EVALUATION OF ARTIFICIAL CREAM PREMIXES
We recently conducted an evaluation of two artificial cream premixes - Fino Whip and Whippet - supplied by a well-known bakery ingredient manufacturer. The purpose of this assessment was to evaluate performance, ease of use, stability, and overall ...
UHT NON-DAIRY WHIPPING CREAM
UHT NON-DAIRY WHIPPING CREAM is widely used in bakery, dessert, and food-service applications for its stability, convenience, and consistent whipping performance. Producing a high-quality product requires careful control of formulation, processing ...
UNDERSTANDING AND PREVENTING RANCIDITY IN BUTTER
Rancidity is one of the most common quality issues in butter, leading to undesirable flavours, odours, and a shortened shelf-life. It occurs when fats break down into smaller compounds such as free fatty acids, aldehydes, and ketones - substances ...