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Whipping properties of recombined, additive-free creams (supplemental information)
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Category: Communication
Description: The milkfat globule membrane (MFGM) is of considerable interest to the dairy industry given its established potential as a food ingredient. Here, we investigated whether the whipping performance of cream that was separated into butter and buttermilk, and then recombined, would perform in a manner similar to untreated cream.
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