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- W55963459 abstract "The availability of a wide range of quality palmproducts ranging from crude to fully refined, itsflexibility and reliability o f supply had enabled thesubstitution of palm blend for milkfat. Furthermore,milk fat contains saturated fatty a high cholesterol content is considered to be a health liability.The fatty acid composition(FAC)of commercial processed cheese and matured cheddar cheese,confirmedthat milkfat was the sole fat source in both samples.Commercial processed cheese was used as an external control and matured cheddar cheese as an ingredient inthe processed cheese formulation.The solid fat content(SFC),FACand slip meltingpoint (SMP)of different palm fractions were studied.The blending of different palm fractions wereconducted and one with the closest SFC profile comparedto milkfat was selected to partially replace milkfatin the experimental processed cheese formulation.Palmblend comprising 30% palmoil and 70% palm kernel oleinwas found to be most compatible to milkfat. The SFC ofthe blend was furt her improved by randominteresterification(IE)." @default.
- W55963459 created "2016-06-24" @default.
- W55963459 creator A5048040531 @default.
- W55963459 date "1996-01-01" @default.
- W55963459 modified "2023-09-27" @default.
- W55963459 title "Effects of Ingredient Substitution on Processed Cheese" @default.
- W55963459 hasPublicationYear "1996" @default.
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