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Article: Formulated fractions. (use of milkfat fractions)(includes related article on lower fat cheeses)
- Article from:
- Dairy Foods
- Article date:
- September 1, 1996
- Author:
CopyrightCOPYRIGHT 1996 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Milkfat fractions improve butter spreadability, low-fat cheese texture
Even with margarine's hydrogenation scare behind us, consumers continue to turn to butter (milkfat) for the rich flavor and smooth mouthfeel it contributes to food when used as an ingredient. Product developers also recognize the value butter adds to food, but are very aware of its functional limitations.
"The expanded use of milkfat in foods, where it can contribute substantially to flavor and quality, is frequently inhibited by functional incompatibilities with other ingredients or by the nature of the application," says University of Wisconsin-Madison researcher Kerry Kaylegian. ...