Abstract
The fat from cow’s milk, milkfat, is normally available to the baker or bakery technologist as cream, butter and anhydrous milkfat (AMF) (or butteroil). Since the early 1970s, fractionated butter/butteroil products have also become available for bakery applications. Several other milk-based products contain milkfat, in the range 5–90% fat, and they have all found applications in bakery products (Figure 5.1).
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
Aveve Dairy Products (1995) Product Specification: Recombined Cream, Aveve Dairy Products, Brussels.
Anderson, M., Need, E.C. and Madden, J.K. (1994) in Fats in Food Products (eds D.P.J. Moran and K.K. Rajah ), Blackie, Glasgow, Ch. 2, pp. 29–67.
Bratland, A. (1982) British Patent,2087211A.
Chandan, R.C., Gordon, J.F. and Walker, D.A. (1969) Process Biochem., 4(2), 13–22. Deffense, E. (1993) J. Am. Oil Chem. Soc., 70, 1193.
Fox, P.F. (1978) Dairy Sci. Abstr., 40, 727–732.
International Dairy Federation (1977) International Standard 68A, Anhydrous Milkfat, Anhy-drous Butteroil or Anhydrous Butterfat, Butteroil or Butterfat, Ghee: Standards of Identity.
International Dairy Federation (1986) Bulletin No. 204, Continuous Butter Manufacture,3–15.
International Dairy Federation (1987) Bulletin No. 214, Packaging of Butter, Soft Cheese and Fresh Cheese,3–4.
International Dairy Federation (1991) Bulletin No. 260, Utilizations of Milkfat,Ch. 3, Uses of Milkfat, 17–27.
Jackson, A.C. (1989) `Raw milk quality’, in Cream Processing Manual (ed. J. Rothwell ), Society of Dairy Technology, Huntingdon, Ch. 2, pp. 5–11.
Klondyke Management Consultants (1996) Consultant: Rajah, K.K., 74 Chadwick Road, Westcliff-on-Sea, Essex SSO 8LD, UK.
Mattil, K.F. (1964) in Bailey’s Industrial Oil and Fat Products (ed. D. Swern), Wiley, Chichester, 3rd edn, Ch. 8 and 10.
McWilliams, M. (1979) Food Fundamentals,Wiley, New York, 3rd edn, p. 587.
New Zealand Food and Drug Regulations, 1973 (1973) Government Printer, Wellington.
New Zealand Food and Drug Regulations, 1973, Amendment No. 4 ( 1979 ) Government Printer, Wellington.
Nilson, B. (1973) Cooking with Yogurt, Cultured Cream and Soft Cheese, Pelham Books, London.
Rajah, K.K. (1988) `Fractionation of milkfat’, PhD Thesis, University of Reading. Rajah, K.K. (1992) Lipid Technol., November/December, 129–137.
Rajah, K.K. (1994a) in Fats in Food Products (eds D.P.J. Moran and K.K. Rajah ), Blackie, Glasgow, Ch. 8, pp. 277–317.
Rajah, K.K. (1994b) `Uses of milkfat fractions’, in Proceedings of the Second Food Ingredients Symposium, 13–14 April 1994, National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Rajah, K.K. (1996) `Fractionation of edible fats’, in Separation Systems in the Food and Biotechnology Industries (eds A. Grandison and M. Lewis ), Woodhead Publishing Ltd, Cambridge, Ch. 8, pp. 207–241.
Ranjith, H.M.P. (1995) `Assessment of some properties of calcium-reduced milk and milk products from heat treatment and other processes’, PhD Thesis, University of Reading.
Timmen, H. (1981) Pure Butterfat, a Source of Fat in Food, AOCS Monograph No. 9, pp. 89–100.
Towler, C. (1982) `Cream products for the consumer’, N.Z. J. Dairy Sci. Technol., 17, 191–202.
United Nations Food and Agriculture Organization/World Health Organization (1977) Milchwissenschaft, 32, 278–279.
Urbach, G. (1994) in Fats in Food Products (eds D.P.J. Moran and K.K. Rajah ), Blackie, Glasgow, Ch. 10, pp. 347–377.
van Beresteyn, E.C.H. (1972) Netherland Milk Dairy Journal, 26, 117.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1997 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Cream, butter and milkfat products. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_5
Download citation
DOI: https://doi.org/10.1007/978-1-4757-6690-5_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
eBook Packages: Springer Book Archive