Ripened cream butter manufactured from cream separated from pasteurized milk (80 C for 15 sec) was more susceptible to oxidative changes than the corresponding butter manufactured from cream which was separated from milk at 50 C and the cream subsequently pasteurised (80 C for 15 sec). The propensity to oxidation is related to changes in copper distribution between the serum and fat globule phases and also to the relative ratio of serum to fat at the time of pasteurization.
Influence of Pasteurization Before and After Separation of Cream on the Oxidative Stability of Ripened Cream Butter
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J. FOLEY, J. J. KING; Influence of Pasteurization Before and After Separation of Cream on the Oxidative Stability of Ripened Cream Butter. J Food Prot 1 July 1977; 40 (7): 480–483. doi: https://doi.org/10.4315/0362-028X-40.7.480
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