METHOD OF IMPROVING THE WHIPPING PROPERTIES OF CREAM

摘要

process for improving the adptitude cream to be whipped cream by adding a fraction of buttermilk.a concentrate is produced by ultrafiltration of buttermilk and the concentrate is acidified to a ph lower than 4.0, preferably 3.8.the concentrate is mixed with cream with a fat content of 5 to 15% of concentrated compared to the amount of cream.the mixture is then neutralized and processed as desired.