Chapter 32. Cream Products

  1. Y. H. Hui Senior Scientist
  1. David W. Everett

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch32

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Everett, D. W. (2006) Cream Products, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch32

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • cream products and cream preparation;
  • cream - milk fat oil-in-water (o/w) emulsion;
  • UHT treatment process - feathering of cream

Summary

This chapter contains sections titled:

  • Introduction

  • Composition of Cream

  • Structure of Cream

  • Cream Preparation

  • Stability

  • Physical Properties

  • Types of Cream

  • Volatile Components

  • Summary

  • References

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