This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Bibliography
Anderson, M., Brooker, B.E. 1988. Dairy foams. In: Advances in Food Emulsions and Foams (E. Dickinson, G. Stainsby, eds.), pp. 221–256, Elsevier Applied Science, London,.
Anderson, M., Brooker, B.E., Needs, E.C. 1987. The role of proteins in the stabilization/destabilization of dairy foams. In: Food Emulsions and Foams (E. Dickinson, ed.), pp. 100–109, Royal Society of Chemistry, London.
Banks, W., Muir, D.D. 1988. Stability of alcohol-containing emulsions. In: Advances in Food Emulsions and Foams (E. Dickinson, G. Stainsby, eds.), pp. 257–283, Elsevier Applied Science, London.
Buchheim, W., Falk, G., Hinz, A. 1986. Ultrastructural aspects and physico-chemical properties of UHT-treated coffee cream. Food Microstruct. 5, 181–192.
Buchheim, W. 1991. Mikrostruktur von aufschlagbaren Emulsionen (Microstructure of whippable emulsions). Kieler Milchwirtschaftl. Forsch.ber. 43, 247–272.
Buchheim, W., Dejmek, P. 1997. Milk and dairy-type emulsions. In: Food Emulsions, 3rd edn (S.E. Friberg, K. Larsson, eds.), pp. 235–278, Marcel Dekker, New York.
Castberg, H.B. 1992. Lipase activity. Bulletin 271, pp. 18–20, International Dairy Federation, Brussels.
Codex Alimentarius Commission 2003. Codex standard for creams and prepared creams, Codex Stan. A-9-1976, Rev. 1-2003., FAO/WHO, Rome.
Dickinson, E., Narhan, S.K., Stainsby, G. 1989. Stability of alcohol-containing emulsions in relation to neck-plug formation in commercial cream liqueurs. Food Hydrocol. 3, 85–100.
Driessen, F.M., van den Berg, M.G. 1992. Microbiological aspects of pasteurized cream. Bulletin 271, pp. 4–10, International Dairy Federation, Brussels.
Early, R. 1998. Liquid milk and cream. In: The Technology of Dairy Products, 2nd edn (R. Early, ed.), pp. 1–49, Blackie Academic and Professional, London.
Eyer, H.K., Rattray, W., Gallmann, P.U. 1996. The packaging of UHT-treated cream. Bulletin 315, pp. 23–24, International Dairy Federation, Brussels.
Hoffmann, W. 1999. Lagerstabilität von H-Schlagsahne (Storage stability of UHT whipping cream). Kieler Milchwirtschaftl. Forsch.ber. 51, 125–136.
Hoffmann, W. 2003. Cream. In: Encyclopedia of Dairy Sciences, Vol. 1 (H. Roginski, J.W. Fuquay, P.F. Fox, eds.), pp. 545–557, Academic Press, London.
Hoffmann, W., Moltzen, B., Buchheim, W. 1996. Photometric measurement of coffee cream stability in hot coffee solutions, Milchwissenschaft. 51, 191–194.
Houlihan, A.V. 1992. Enzymatic activity other than lipase. Bulletin 271, pp. 21–25, International Dairy Federation, Brussels.
IDF. 1992. Monograph on the Pasteurization of Cream, Bulletin 271, International Dairy Federation, Brussels.
IDF. 1996. UHT-Cream, Bulletin 315, International Dairy Federation, Brussels.
Kessler, H.G. 2002. Food and Bio Process Engineering — Dairy Technology, pp. 385–424, A. Kessler, München.
Kosinski, E. 1996. Raw material quality. Bulletin 315, pp. 12–16, International Dairy Federation, Brussels.
O’Kennedy, B.T., Cribbin, M., Kelly, P.M. 2001. Stability of sodium caseinate to ethanol. Milchwissenschaft. 56, 680–684.
Precht, A., Peters, K.-H., Petersen, J. 1988. Improvement of storage stability and foaming properties of cream by addition of carrageenan and milk constituents. Food Hydrocoll. 2, 491–506.
Puhan, Z. 1988. Results of the questionnaire 1785B “fermented milk”. Bulletin 227, pp. 138–164, International Dairy Federation, Brussels.
Smith, A. K., Goff, H.D., Kakuda, Y. 1999. Whipped cream structure measured by quantitative stereology. J. Dairy Sci. 82, 1635–1642.
Towler, C. 1994. Developments in cream separation and processing. In: Modern Dairy Technology, 2nd edn, Vol. 1 (R.K. Robinson, ed.), pp. 61–106, Chapman and Hall, London.
Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., Boekel, M.A.J.S. van 1999. Dairy Technology, Marcel Dekker, New York.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2006 Springer Science+Business Media, Inc.
About this chapter
Cite this chapter
Hoffmann, W., Buchheim, W. (2006). Significance of Milk Fat in Cream Products. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry Volume 2 Lipids. Springer, Boston, MA. https://doi.org/10.1007/0-387-28813-9_10
Download citation
DOI: https://doi.org/10.1007/0-387-28813-9_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-26364-9
Online ISBN: 978-0-387-28813-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)