Cream, butter and milkfat products

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

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).

Keywords

European Union International Dairy Federation Olein Fraction Stearin Fraction Puff Pastry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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