Research Progress on the Influencing Factors of Buffalo Milk Whipping Cream Quality
Buffalo milk has a high fat content, a large proportion of butyric acid, strong emulsifying ability, and is suitable for cream separation and cream whipping. As an emerging dairy product in the modern food industry, whipped cream has broad development prospects. Enhancing the quality of whipped crea...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250211?st=article_issue |
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